Tuesday, March 17, 2009

March 17 French Yogurt Cake


I made the layer cake version with strawberry jam and whipped cream (I'm new at whipping cream, and I'm always nervous about overwhipping, so it's a little soft. The kitchen was warm, but the cake must have been a bit,too, it looks like the cream is going to slide right off!).

This was the first recipe I'd had to combine the zest and sugar first - that was incredible! The sugar was so light and fluffy and fragrant. I could have just eaten that sugar straight.

I used two 9 inch pans, since I didn't have a two inch pan. The batter seemed to barely cover the bottom of the pans, but they rose like crazy! The cake was good, the lemon flavor was nice, and it was really easy to pull together. Mine doesn't have the nice tight crumb of others', mine looks pretty coarse, but if it's my choice of two pans, overbeating or something else I've no idea. In any case, this would be a great everyday cake.

Thank you to Liliana from My Cookbook Addiction for selecting today's recipe!

8 comments:

Megan said...

It looks great - my pictures leave a bit to be desired, but the cake is definitely a keeper.

Jayne said...

That looks really yummy! Who cares if the whipped cream slides off, as long as it lands on your fork!

TeaLady said...

Looks good to me. And it looks like shiny snow on the cake. Great job.

Tracey said...

Your cake looks so yummy! You and I did almost the exact same version!

Di said...

Mmm, I bet this was great with the whipped cream! Your cake looks wonderful.

Mary said...

My photography is not professional either...sigh...I think I am focused more on the eating part than the camera part :).

Leslie said...

Wow, that looks fantastic! I love how you made a layer cake out of it and filled it with jam!

Liliana said...

Your cake looks great! I am sure it must have been so delicious with the stawberry jam and whipping cream! I am glad you liked the recipe. Thanks for stopping by!