東京名店の味 レモン香るフレンチ週末ケーキはパウンドより軽やかで超おすすめ！·French Weekend Cake

Recipe inspired by the Tokyo pastry shop “IL PLEUT SUR LA SEIN”. This cake has a light, delicate and moist texture, somewhere between pound cake and chiffon cake. With a slightly lower butter ratio, it’s lighter and less greasy compared to a traditional pound cake. Mold size: 17*8*6cm Ingredients: unsalted butter 40g whole egg 108g granulated sugar 135g lemon zest 1 sour cream 60g cake flour 30g bread flour 30g baking powder 3g rum 14g apricot jam Q.S Tips: Except for butter and rum, keep all other ingredients refrigerated. Timeline: 00:00 Make the cake batter 04:04 Put into the mold & bake 04:49 Unmold and cool 05:00 Apply apricot jam & taste How to make: 1.Melt 40g unsalted butter over low heat, then cool to 35°C and set aside. 2.Whisk 108g whole egg, 135g granulated sugar and 1 lemon zest in a straight-line motion about 60 times until the batter flows continuously when lifting the whisk. 3.Pour out 1/4 egg mixture, mix with 60g sour cream until smooth, then pour back to the remain egg mixture and whisk in a straight-line motion until smooth. 4.Sift 30g cake flour, 30g bread flour and 3g baking powder in two batches, use a whisk to fold and mix evenly each time. 5.Add the melted butter at 35°C in small amounts, mixing well each time. 6.Add 14g rum and mix well, then pour the batter into the mold. 7.Preheat the oven to 170°C/338°F, bake for 40 mins until the surface is golden brown. Once baked, insert a skewer into the cake, if it comes out clean without any batter sticking, the cake is done. Remove from the mold and let it cool to warm temperature. 8.Microwave the apricot jam in advance, spread a thin layer over the cake surface. Welcome! This is the official YouTube channel of【Xuxu Baking】 📜New videos every week — subscribe and join me on the journey to becoming a baking pro together!🔔   / @xuxubaking