I didn’t set out to make a spectacular cake.
I actually set out to whip out something simple and quick—a Covid cake—because I had little energy for baking last week as I recovered from the virus.
So I chose a tried and true recipe. My favourite lemon cake is a recipe I came up with years ago when my daughter asked for a lemon birthday cake. It draws on components of a good lemon scone recipe, an orange cake recipe, and a coconut cake recipe.
It’s a recipe I’ve honed over the years, and one I could probably make in my sleep.
And this iteration of it was one of the best cakes I’ve ever made.
The butter was at the perfect temperature to whip up light and fluffy. And maybe I gave it a little extra time with the mixer, because I was bored of Covid isolation. And because I wasn’t up for much work, I added a little extra liquid to the batter to make the egg whites easier to fold in.
The recipe always makes a cake with good texture, but this one was a step up from the usual. Whether it was perfectly whipped butter or a wetter batter, something worked in my favour, and the finished cake’s texture was positively sublime—soft and fluffy, but with body like a good butter cake should have.
When it came time for a topping, I took the lazy way out. I topped and filled the cake with black currant puree I happened to have in the fridge. No measuring, and no additions to it—I simply spread it between the layers and poured it over the top. The puree spread out thickly, dripping down the sides and drying to a shiny, soft, fruity layer. Not only did it look great (and appropriately bloody-looking for Halloween), but the tart, unsugared black currant was the perfect foil for the sweet cake underneath.
It was a cake I could have served to anyone.
Unfortunately, because we were in isolation, only my husband and I got to enjoy this perfect cake, but I’ll definitely be trying to replicate it in the future.