Скачать или смотреть [SUB]French Weekend Cake: Lemon Flavor, Lighter & More Delicate than Pound Cake!【Xuxu Cooking】

🎉Welcome to Xuxu Cooking! Let's make Gâteau Weekend/Weekend Cake together! 🎉

Recipe inspired by the Tokyo pastry shop “IL PLEUT SUR LA SEIN”.
This cake has a light, delicate and moist texture, somewhere between pound cake and chiffon cake. With a slightly lower butter ratio, it’s lighter and less greasy compared to a traditional pound cake.

Mold size: 17*8*6cm

Ingredients:
unsalted butter 40g
whole egg 108g
granulated sugar 135g
lemon zest 1
sour cream 60g
cake flour 30g
bread flour 30g
baking powder 3g
rum 14g
apricot jam Q.S

Tips: Except for butter and rum, keep all other ingredients refrigerated.

Timeline:
00:00 Make the cake batter
04:04 Put into the mold & bake
04:49 Unmold and cool
05:00 Apply apricot jam & taste

How to make:
1.Melt 40g unsalted butter over low heat, then cool to 35°C and set aside.
2.Whisk 108g whole egg, 135g granulated sugar and 1 lemon zest in a straight-line motion about 60 times until the batter flows continuously when lifting the whisk.
3.Pour out 1/4 egg mixture, mix with 60g sour cream until smooth, then pour back to the remain egg mixture and whisk in a straight-line motion until smooth.
4.Sift 30g cake flour, 30g bread flour and 3g baking powder in two batches, use a whisk to fold and mix evenly each time.
5.Add the melted butter at 35°C in small amounts, mixing well each time.
6.Add 14g rum and mix well, then pour the batter into the mold.
7.Preheat the oven to 170°C/338°F, bake for 40 mins until the surface is golden brown. Once baked, insert a skewer into the cake, if it comes out clean without any batter sticking, the cake is done. Remove from the mold and let it cool to warm temperature.
8.Microwave the apricot jam in advance, spread a thin layer over the cake surface.

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