1664. Summer Cake

I do not know why this cake is called Summer Cake, but that is how it is called in the recipe my cute baking date picked for this round. It was a good choice: so simple but with a surprising elevated flavor profile.  Two basic vanilla cake layers are sandwiched with some buttercream, and topped with lemon icing. We were supposed to crystalize the rose petals but they were so pretty as they were that we presented au naturel.

Ingredients:

For the cake:

150g butter, soft

3/4 cup sugar

3 eggs

1 1/2 cups flour

1 tsp baking powder

2 Tbsp boiling water

For the filling:

75g butter, soft

3/4 cup powder sugar, sifted

1 tsp vanilla

For the icing:

1 cup powder sugar, sifted

2 Tbsp lemon juice, or more

Method:

Preheat oven to 350F and prepare two 8-inch cake pans.

Make the cake: In a bowl, beat the butter and sugar until fluffy. Gradually beat in eggs. Fold in the flour and baking powder until just incorporated (never over-beat cake batter). Stir in the boiling water to make a soft batter. Divide equally in the two prepared cake pans and bake for 18-20 minutes, until cooked through. Set on cooling racks to cool completely.

Make the filling: Beat the butter, sugar, and vanilla until smooth. Spread on the bottom (fully-cooled) cake layer, and top with the second cake layer.

Make the icing: In another bowl, mix together the sifted powdered sugar and enough lemon juice to make a thick but still a bit runny icing. Pour over the cake and allow to set.

Decorate with pink rose petals if desired just before serving.

صحة و عافية