Lemon Cake de Voyage Gluten Free
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Ingredients
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Unit of Measurement
- 227 g butter
- 40 g sugar
- 220 g whole eggs
- 440 g PreGel Five Star Chef Pronto Flamenco Gluten Free (Sponge Cake) - 44628
- 6 g salt
- 114 g milk
- 15 g PreGel Five Star Chef Pannacrema Vanilla - 76776
- 70 g PreGel Five Star Chef Pannacrema Lemon - 76276
Method of Preparation
- Coat cake pans with butter and PreGel Five Star Chef Pronto Flamenco Gluten Free and set aside.
- Cream butter and sugar together in the bowl of a stand mixer until light and fluffy.
- Slowly add the eggs into the butter mixture and beat until smooth.
- Combine PreGel Five Star Chef Pronto Flamenco Gluten Free with salt.
- Combine milk, PreGel Five Star Chef Lemon Pannacrema Compound, and PreGel Five Star Chef Vanilla Pannacrema.
- Alternating between dry and wet, add the remaining ingredients to the butter mixture, scraping the bowl regularly.
- Split the batter into pans and bake at 148°C/300°F until done (approximately 20-25 minutes for cake de voyage loaf pans).
- Cool completely and glaze.