Strawberry-Lemon Curd Tea Cake

I know that it's not quite strawberry season in Oregon yet, but strawberries have been popping up in the market and sometimes when one wants to eat them, one just has to buy them :)  Macerate those babies with a bit of sugar and they're good for this cake topping.  The cake is actually a giant scone which is good to serve for a large gathering.  Originally in the recipe the cake is topped with whipped cream but I was feeling ambitious and made lemon curd instead.  Oh, it's a good decision indeed!  Tangy, smooth and luscious curd is always a good pick-me-up; it's one of my favorite things to make with lemons.  I made enough so that I have some leftover in the fridge because it's so yummy with morning toast :)

Strawberry-Lemon Curd Tea Cake

Yields 6 to 8 servings

For the scone:

175 g unsalted butter, frozen

250 g self-raising flour

¼ teaspoon salt

1 teaspoon baking powder

50 g superfine sugar, plus extra for sprinkling

150 ml cold whole milk

Tiny squeeze lemon juice

1 beaten egg for glazing

For the topping:

350 g strawberries, hulled and sliced

50 g superfine sugar

1 tablespoon strawberry jam

Lemon Curd--see this recipe, just use regular lemons instead of Meyer lemons

Confectioners' sugar for sprinkling, optional

Heat oven to 425F.  On the coarse side of a box grater, grate the butter into a bowl, then place back in the freezer for 5 mins.  With a spatula, quickly mix the butter with flour, salt, baking powder and sugar; add the milk and lemon juice, then bring together until you have a butter-speckled dough.  Knead the dough a few times on a floured surface.  Roll out to a circle, press into a lightly greased 8-inch baking pan.  Then brush the top with egg and scatter with a little sugar.  Bake for 20 minutes until risen and golden, then transfer to a cooling rack.

While the scone is cooling, toss the strawberries in a bowl with a sprinkling of the sugar and the jam, then set aside.  

To assemble the cake, place the scone base on a serving plate, spread lemon curd over, leaving a slight edge of the cake showing, then pile the saucy strawberries on top, sprinkle with confectioners' sugar if you like.  Serve cut into wedges.

Source:  adapted from Good Food magazine, June 2009

Mocha Rollcake with Strawberries-Lemon Whipped Cream Filling

The title is long but the cake is short and sweet.  I've a passion for Japanese baking books, they're my inspirations even though I can't even read or speak the language.  I'm craving those exquisite pictures on those books and the recipes are also intriguing.  The pictures depicted a variety of combination in desserts that looks pretty in the books though I'm not so sure if I can have all the ingredients here in the US.  But, these don't deter me from deciphering some of the recipes.  Rollcakes are something that I want to learn and be better at making it.  I think rollcakes are pretty, what with the different flavor fillings I can make and also different types of cakes to be used for rollcake.  Sponge cake, choux paste, meringue, genoise, and many other types of cake can be made into rollcakes.  The main thing is to master the rolling part so the cake won't crack, but hey, if it happens grab a bowl and make some frosting!  Slather that on top of the cake, et voilà, the cake is ready.

At this time I made a rollcake with sponge cake base.  The method is practically the same as this post and the filling is the same this post.  I've based my rollcake from two books which I, unfortunately, don't know the name of the books or one of the authors--I only know that on one book the author is Kumiko Yanase.  The strawberries aren't local, I embarrassedly admitted but since they look pretty in rollcake I have to include them.  The one thing that maybe hard to find here, if not cheap to buy, is the mocha paste.  As for myself, I have a bottle of mocha paste that I bought in Indonesia.  Here, I found a company that makes mocha paste which is sold at VeryAsia.com and it's a product of Indonesia as well.

I've never thought that lemon-strawberry-mocha flavors could be combined in a harmoniously in this rollcake but I like it and I love to do more rollcakes in the future.  Looking at the pictures, I feel like it's Christmas once again with the color combination! ;)

Mocha Rollcake with Strawberries-Lemon Whipped Cream Filling

Makes 1 large rollcake



For the rollcake:

6 large egg yolks, at room temperature

5 large egg whites, at room temperature

1oo gr confectioners' sugar, sifted and divided in half

1/2 teaspoon cream of tartar

1/2 tablespoon mocha paste

50 gr all-purpose flour, sifted

50 gr unsalted butter, melted

For the filling:

Lemon curd-whipped cream filling, you'll only need about 1/2 of the recipe

10 strawberries, each cut into quarters

For the whipped cream frosting:

1 teaspoon unflavored gelatin powder

4 teaspoons cold water

1 cup heavy whipping cream, cold

1/4 cup confectioners' sugar

1/2 teaspoon clear vanilla extract

Confectioners' sugar for dusting



Line a 10-x 15-inch jellyroll pan with parchment paper.  Preheat the oven to 400 degree F.

To make the rollcake: In a bowl of stand in mixer with a wire whisk, cream egg yolks and half the sugar until pale and thick.  Add mocha paste and mix in until well blended.  With a clean bowl, whip egg whites and cream of tartar until frothy, add last half of sugar until soft peak, fold a little bit of egg white into the egg yolk and then pour all the egg yolk mixture into the egg whites.  Sift the flour and fold over.  Add melted butter and fold quickly, just until the butter is blended.  Pour batter into the pan.

Bake on center rack for 12 minutes, or until it's light brown and shrink a bit from sides of pan.  Immediately take out from the oven and invert to a parchment paper that's been lightly sprayed with cooking spray and slightly bigger than the cake, on top of a flat surface.  Roll the cake and unroll it , this is to get the cake ready.  Leave the cake to cool for 10 minutes.

Spread the lemon curd-whipped cream filling on the cake, covering evenly.  Arrange cut strawberries on one of the short side of the cake and scatter some strawberries all around the cake.  Roll the cake tightly and try to peel off the parchment paper from the bottom of the cake as well.  Cover the whole cake with another parchment paper and leave it to cool completely.

To make whipped cream frosting: Combine gelatin and cold water in small ramekin.  Let stand until thick.  Fill a small saucepan with a bit of water and place over low heat.  Stir gelatin until becomes liquidy and remove from saucepan.  Let stand and cool slightly.  Whip cream, sugar, and vanilla extract until slightly thickened.  While beating slowly, gradually add gelatin to whipped cream mixture.  Whip at high speed until stiff.  There'll be leftovers of whipped cream from frosting the cake.

Frost the cooled roll cake with whipped cream and if you like, pipe dots on top of cake with whipped cream.  Scatter cut strawberries on top of whipped cream, press down slightly.  Dust with confectioners' sugar if desired just before cutting.  The cake needs to be refrigerated and will keep for about 3 days.

Poppy Seed Cupcakes

Continuing my post about lemon curd on my old food blog, I have one more to share with you here.  This idea of making cupcakes filled with lemon curd occupied my mind while I was working.  I was trying to figure out what kind of cake I wanted to make and how could I incorporate the curd in the cake.  Something small would be better since I didn't want to make something elaborate.  My thought went to Chockylit who made a variety of cupcakes with different kinds of fillings on the inside of the cupcakes.  So bingo!

I also browsed my baking books and found a recipe of poppy seed layer cake with lemon curd-whipped cream as the filling in Martha Stewart's Christmas Cookbook.  Since I love flavored whipped cream, I thought that's it, I was off to make these cupcakes right away.

For these cupcakes, I filled them half with lemon curd-whipped cream and the other half with just lemon curd.  Preferably, the lemon curd needs to be thicker to stay in the cupcake, and usually cornstarch is  added when making it but since I only had that curd, I just had to use it.  It only became visible that when it's cut into two, the curd started to flow and wouldn't stay put for the photograph!  I had fun doing this project and the combination of poppy seed and lemon curd were sweet!

Poppy Seed Cupcakes

Makes about 22 cupcakes



1 cup (2 sticks) unsalted butter, room temperature

2 1/2 cups sifted all-purpose flour

1 tablespoon baking powder

Pinch of salt

1 lemon

1 cup milk

1/3 cup poppy seeds, plus more for sprinkling

1 tablespoon vanilla extract

1 1/4 cup sugar

4 large eggs, room temperature

1 1/2 cups lemon curd, homemade or store-bought

1 cup (1/2 pint) heavy cream



Preheat oven to 350 degree F.  Line cupcake pan with liners.

Sift together flour, baking powder, and salt two times into a bowl; set aside.  Grate zest of lemon into a small saucepan and add milk and poppy seeds.  Heat over high heat until steaming; let cool to room temperature.  Add vanilla extract.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter until soft.  Gradually add sugar; beat on medium speed until very fluffy, about 5 minute, scarping down sides of bowl several times.  Add eggs one at a time, beating well after each addition; continue beating on medium-high speed until smooth, about 1 minute.

Add flour mixture in three additions, alternating with milk mixture and beginning and ending with flour.  Beat on low speed until just combined. Divide batter evenly for the cupcakes, about 2/3 full each.  Bake until tops are golden brown or until a cake tester inserted in center of cakes comes out clean, 20 to 25 minutes, rotating pans once if needed.   Let cupcakes cool completely on wire racks.  Cakes can be made a day ahead before serving if desired.

Cut out a cone from each cupcake and trim the ends of the cones.  Fill the hollowed cupcakes with lemon curd-whipped cream.  Replace each top.  Frost cupcake tops with more lemon curd-whipped cream and sprinkle some poppy seeds.

Source:  adapted from Martha Stewart's Christmas Cookbook