Preparation time: 60 mins
For The Cake:
Sifted all-purpose flour: 5 cups
Baking powder: 1 tbsp
Salt: 1 tsp
Unsalted Butter: 3 cups (at room temperature)
Granulated sugar: 4 cups
Eggs: 10 (separated)
Milk: 2 cups
Vanilla extract: 1 tsp
Lemon zest: 2 lemons (for lemon cake)
For The Cake:
1)Preheat oven to 180 degree C. Grease and line two baking tins.
2)Sift flour, baking powder and salt together and set aside.
3)Beat the butter in a large bowl with an electric mixer, until soft and smooth. Add the egg yolks, one at a time, beating after every addition.
4)With the mixer on low speed,
5)In another bowl, with a clean beater, beat the egg whites until stiff but not dry. Stir about ½ cup of the egg whites into the batter to lighten it, and then fold in the remaining whites in several additions.
6)Divide the batter evenly between the pans. Smooth and level the batter and spread it slightly from the centre to the edges. Bake in the preheated oven for 30 to 35 minutes, or just until the tops are springy or a cake tester comes out clean
7)Cool the cakes on a rack for 10 minutes. Invert the cake to cool. It is ready to be decorated.
For the decoration:
1)Break the almond paste into small pieces over a medium bowl. Add some confectioner’s sugar, and work it into well-kneaded dough. Pour in the corn syrup, and blend evenly.
2)Spread the remaining sugar out on a clean work surface and knead in more sugar if the dough seems too sticky. It should have the consistency of modeling dough. Knead in color if desired. Wrap the dough in plastic wrap, and refrigerate for about an hour
3)Break off small pieces of marzipan (marzipan is a paste of ground almonds and sugar) to form decorative structures.
4)Dust a work surface and rolling pin with confectioners’ sugar, and roll dough out to ¼ – “thickness. Cut to make flowers, petals, foliages, butterflies, etc.
(Courtesy: Executive chef Aman Tandon from The Pride Hotels, Ahmedabad)