The last two weeks of October are busy ones for us. We have my mom’s birthday on 21 October and Terence’s grandmother’s birthday on the 28th. Then its Halloween on the 31st.
This year we had a party for my mother and I made a big effort cake which I posted last week. Granny turned 99 and that warranted another effort cake so Halloween got left out in the cold.
I made Granny a lemon cake with Russian buttercream icing. I decorated it with Lindt chocolates and a few sprinkles of sticky brown sugar. I got the decoration idea for this cake from my blogging friend Smitha’s blog. You can see her post here:
I made Granny a lemon cake with Russian buttercream icing. I decorated it with Lindt chocolates and a few sprinkles of sticky brown sugar. I got the decoration idea for this cake from my blogging friend Smitha’s blog. You can see her post here: https://smithasbakelove.com/2020/10/19/5-birthday-cakes/. She has shared some other nice cake ideas in this post.
Lemon cake recipe
6 eggs, separated
375 ml white sugar
250 ml sunflower oil
560 ml self raising flour
70 ml lemon zest
60 ml lemon juice
70 ml water
Preheat your oven to 180 degrees Celsius and line a round cake tin with wax paper.
Beat the egg yolks with the sugar and then add the oil. Mix until combined. Add 310 ml of the flour and combine. Add the water and the lemon juice and stir in. Add the remaining flour and beat until everything is combined.
Whisk the egg whites on a medium speed until they form peaks and the mixture doesn’t run when you turn the bowl sideways.
Fold the egg whites into the cake batter. Pour the cake batter into the tin and bake for 50 – 60 minutes until it is golden brown on top and a cake tester comes out clean.
Russian buttercream recipe
Soften 250 ml of butter. Place in a mixer and beat for eight minutes, scrapping down the sides regularly. Slowly add a tin (385 grams) of condensed milk, approximately 1/5 of the can at a time. Beat thoroughly in between.
Ice your cake and place in the refrigerator until about 1 hour before you serve so that the cake can return to room temperature. Add your chocolate and sugar decorations before you refrigerate.