I have to do what???? And put the mixture where???? These were the first thoughts that popped into my head as I read this week’s recipe. The Lemon Surprise Cakes that I am making this week asked me to first whip egg whites into a frothy mixture, fold into the cake batter, pour into ramekins, and then place the individual ramekins into a roasting pan with water in the bottom. This is not exactly standard operating procedure for the cake of the week blog and it definitely had me quite nervous for the outcome of this week’s creation. Luckily, despite a minor mishap involving Ted overfilling the roasting pan and flooding two of the ramekins (which required some quick baster-work on my part to drop the water level), everything has turned out okay. More importantly, I got the opportunity to go out and buy some really rad purple ramekins, which is always a good thing!
The Lemon Surprise Cakes called for flour, baking powder, butter, sugar, eggs, lemon rind, freshly squeezed lemon juice, and milk, as well as the aforementioned ramekins and roasting pan.
Here is our picture:
And here is the real picture from the book:
Feel free to stop by and try one of the cakes, as my husband will not be home…. AAAAGGGGAAAIINN!!! He is going out with boys as opposed to staying in with his lovely wife, and will consequently miss out on the yummy lemon cakes. Oh well! Check in next week to see what’s up in my kitchen.
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