Baby Cake
Baby Cakes with Lemon Butter Cream Icing
Larger than a cupcake but more fun and fancy to share than a slice of cake, baby cakes are a fabulous dessert. These cakes are perfect for special occasions.
Preparation Time:
25 Minutes
Ingredients:
| 2 | eggs, separated | |
| 1-3/4 cups | butter, at room temperature, divided | 425 mL |
| 1 cup | granulated sugar | 250 mL |
| 1 tsp | grated lemon zest | 5 mL |
| 1-1/2 cups | all-purpose flour | 375 mL |
| 2 tsp | baking powder | 10 mL |
| 1/2 tsp | salt | 2 mL |
| 1/2 cup | milk, divided | 125 mL |
| 3 cups | icing sugar, sifted, divided | 750 mL |
| 6 | lemon curls (see cooking tip) | |
| 6 | mint leaves, to garnish |
Instructions:
Preheat oven to 350F (180C). Butter a 6-cup jumbo non-stick muffin pan (each 3-1/2 inch/9 cm diameter and 3/4 cup/ 175 mL capacity). In medium bowl, beat egg whites until fluffy and holding soft peaks. In large bowl using an electric mixer, cream 1 cup (250 mL) of the butter and sugar until fluffy and light yellow; add egg yolks and lemon zest; beat one minute.
In small bowl, combine flour, baking powder and salt. On low speed, beat in half of the flour mixture into the butter mixture, just until blended. Beat in half of the milk until blended. Repeat with remaining flour mixture and then milk; beating after each addition until blended. Gently fold reserved egg whites into batter. Evenly divide batter into prepared muffin pan. Place into centre of the oven and bake 25 minutes or until baby cakes are browned and a toothpick inserted into the middle of the cake comes out clean. Let cool in pan for 10 minutes. Transfer to rack to cool completely.
Lemon Butter Cream Icing:
Using an electric mixer, beat the remaining 3/4 cup (175 mL) butter until light and fluffy. Beat in 1 cup (250 mL) icing sugar, until well blended; about 1 minute. Add lemon juice, then the remaining icing sugar, 1 cup (250 mL) at a time; beating well after each addtition. Cut each cooled baby cake in half crosswise. Spread 2 tbsp (30mL) of the butter cream icing over bottom layers and top with cake tops, pressing lightly. Decorate baby cakes with lemon butter icing over tops and sides. Garnish with lemon curls and fresh mint.
Tips:
Use a vegetable peeler or citrus zester to remove long thin strips of peel from around the lemon. Cut to desired length and roll strip into curl. If icing becomes stiff, place hot cloth around the bottom and stir, or add 1 tbsp (15 mL) milk or cream at a time to desired consistency.
Credit: Dairy Farmers of Canada (www.dairygoodness.ca)