Thai Lemongrass with Citrus Cream

Lemongrass has a delightful lemony aroma with floral, ginger and mint notes which imparts a subtle, uniquely delicious flavor to this cake.  The citrus cream, based on a simple Russian buttercream made with butter and condensed milk, elevates the cake.  If you do not have lemongrass stalks, replace with three tablespoons lemongrass paste (suitable for baking). 

 

 

The Cake 🎥

YOU WILL NEED

VANILLA CAKE MIX
WET INGREDIENTS

3 large eggs (about 189g, weighed with shell)
¾ cup mild extra-virgin olive oil (150g)
2 tablespoons juice and zest from one lime
¾ cup milk or unsweetened coconut milk (180g)
3 lemongrass stalks, peeled and chopped
1 tablespoon grated ginger

INSTRUCTIONS
  • Preheat oven to 325°F. Grease a 9x3-inch springform pan and line the bottom with parchment paper.
  • Lemongrass-Infused Milk: Blend the chopped lemongrass, grated ginger and milk for about one minute. Strain, discarding residues. If necessary, add more milk to obtain ¾ cup infused milk. Set milk aside.
  • Beat eggs at high speed for 3-5 minutes until light and fluffy. With the mixer still running, gradually add the olive oil in a thin drizzle and beat until thick and creamy.
  • Add the lemongrass-infused milk, lime zest and juice and the vanilla cake mix. Beat on low speed for one minute until well combined.
  • Pour batter into prepared pan and bake for 40-45 minutes until toothpick inserted in center comes out clean or with a few moist crumbs. Cool in baking pan for 5-10 minutes before unmolding.

 

The Cream 

YOU WILL NEED

INGREDIENTS

1 cup unsalted butter (8oz, 227g)
14-oz can cold condensed milk (396g)
¼ cup lemon curd
½ teaspoon salt

 

INSTRUCTIONS
  • Beat softened butter on high speed for about 8 minutes until light and fluffy, scraping the bowl down from time to time.
  • With the mixer still running on medium-low speed, slowly pour in the condensed milk and add the lemon curd and salt. Beat for about one minute until thick and creamy.
  • If the cream separates, chill for about 15 minutes, then beat again on medium-high speed.
  • Allow cake to cool completely then frost immediately with the citrus cream.

 

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Tips & Methods

Baking Tips

  • Preheat your oven to 325ºF.
  • Grease the recommended pan and line it with parchment paper.
    If using a Bundt pan, apply a baking spray made with flour.
  • For best results, weigh all ingredients and bring them to room temperature.
  • Don’t open the oven door until the cake has set, unless the recipe instructs you to do so.
  • Your cake is done when it begins to shrink from the sides of the pan, springs back when touched or when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Let your cake cool for 5-10 minutes before taking it out of the pan.
  • Cooled plain cakes (without frosting or pastry cream) can be double-wrapped first in cling film, then in aluminum foil and refrigerated for up to a week or frozen for up to 3 months.
    To defrost a frozen cake, simply place the wrapped cake in the refrigerator for 24 hours.
  • Store plain or glazed cakes in an airtight container at room temperature for up to 3 days or up to a week in the refrigerator.
  • Store frosted cakes and cakes baked with pastry cream in the refrigerator for up to 3 days.

Olive Oil Cake Method

  • Pre-heat your oven to 325ºF.
  • Grease the recommended cake pan and line the bottom with parchment paper.
    If using a Bundt pan, apply a baking spray made with flour.
  • In a separate bowl, beat room temperature eggs at high speed for 3-5 minutes, then add mild extra virgin olive oil in a slow, steady drizzle until thick and creamy.
  • Add remaining wet ingredients and the cake mix to the egg mixture and mix until combined, stopping to scrape down the bowl. Do not overmix.
  • Gently mix stir ins into batter until well combined.
  • Scrape batter into prepared pan(s) and sprinkle with toppings.
  • Bake immediately following the guidelines in the recipe. Cool in baking pan for 5-10 minutes before unmolding.
  • Cool cake completely before frosting.

Vegan Olive Oil Cake Method

  • Pre-heat your oven to 325ºF.
  • Grease the recommended cake pan and line the bottom with parchment paper.
  • Stir all wet ingredients together.
  • Place cake mix in a large bowl. Slowly add the liquid blend to the cake mix while mixing with a hand-held whisk until well combined.
  • Mix stir ins (nuts, berries, chopped fruit, chocolate chips etc.) into batter until just blended.
  • Scrape batter into prepared pan(s) and sprinkle with toppings (e.g. sliced almonds)
  • Bake immediately following the guidelines in the recipe.
  • Cool in baking pan for about 10 minutes before unmolding.
  • Cool cake completely before frosting.