Lemon Custard Cake
By: Lady Catherine ...
Published: Monday, December 30, 2013 - 1:28pm

Ingredients




eggless vanilla cake:
1 cup all purpose flour
½ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
pinch of salt
¼ cup vegetable oil
1 teaspoon vanilla
½ - ¾ cup milk
1 tablespoon vinegar
lemon custard:
1 egg
4 tablespoons sugars
zest and juice of 1 large lemon
3 tablespoons unsalted butter
whipped cream:
1 cup wheavy cream
1 teaspoon confectioner's sugar

Preparation

1 Eggless Vanilla Cake: 2 Preheat oven to 350 degrees F. 3 In a large bowl, sift together flour, sugar, baking powder, baking soda and salt.  Mix in oil and vanilla until a thick batter has formed. 4 Add milk.  Start with ½ cup.  If the batter still seems a little think, add another ¼ cup.  Make sure to whisk thoroughly so there are no clumps.  Lastly, add in vinegar. 5 Pour cake batter into a prepare 8-inch cake pan.  Bake for approximately 20 minutes or until cake is golden and the tester comes out clean.  Remove from oven and let cool on a wire rack before transferring to a cake plate. 6 Using a serrated knife, carefully slice cake in half.  If the center still feels warm, leave to cool completely for an extra 15 minutes or so. 7 Lemon Custard: 8 In a saucepan or double broiler, combine sugar, lemon juice and zest over medium-low heat or simmering water. 9 In a bowl, beat one egg and add to the lemon/sugar mixture.  Stir constantly, until mixture has thickened (about 8 minutes).  Alternate and take on/off heat while whisking.  Remove custard from heat and stir in butter.  Set aside to cool completely and then chill in the refrigerator for one hour. 10 In a medium bowl, whip 1 cup of heavy cream with a teaspoon of confectioners’ sugar. 11 Assembly: 12 Spread the chilled Lemon Custard on one layer of the cake.  Spoon a dollop of whipped cream in the center and place the other cake on top.  Use the remaining whipped cream and spread over the cake entirely.  Grate a chocolate candy for garnish (I grated a Ferrero Rocher).