Cooking for Two - Bruce Weinstein [82]
4. Bake for 15 minutes, or until a cake tester or a toothpick comes out clean. Transfer the pans to a wire rack, cool for 10 minutes, then unmold the cakes and cool completely on the wire rack. If using ramekins, you may need to run a knife around the edge of the cake to loosen it from the sides. If using paper pastry shells, gently tear the shell away from the cake. The cakes can be made in advance; store them, tightly covered, at room temperature for up to 2 days.
5. To make the lemon icing, beat the butter with ½ cup of the confectioners’ sugar using an electric mixer at medium speed, until smooth and light, about 2 minutes. Beat in the lemon juice and lemon zest, then add another ¼ cup of the confectioners’ sugar. Continue beating until smooth, about 1 minute. Beat in more confectioners’ sugar if necessary to make a thick, smooth icing, adding it in 1-tablespoon increments.
6. Split the cakes in half so each becomes two equal disks. Frost the bottom layer of each cake with the lemon buttercream, then gently lay the second layer on top. Spoon more of the buttercream over the top, spreading it down the sides of the cake with a knife. Serve immediately, or store, covered, in the refrigerator for up to 1 day.
CARROT CAKE WITH CREAM CHEESE ICING makes 2 individual-serving cakes
Make these small, individual versions of the family favorite in advance, if you wish, storing them for up to 2 days, tightly covered, in the refrigerator. The icing, however, is best the minute it’s made. Of course, you can forgo the icing and serve the cakes with vanilla frozen yogurt or softened cream cheese.
FOR THE CAKES
Unsalted butter for greasing the pans
½ cup all-purpose flour, plus additional for dusting the pans
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon ground cinnamon
teaspoon of salt
¼ cup plus 2 tablespoons sugar
¼ cup canola oil or other vegetable oil
1 medium egg, at room temperature; or 2½ tablespoons pasteurized egg substitute, such as Egg Beaters; or 5 quail eggs
1 medium carrot, grated (about 6 tablespoons)
1 tablespoon dried currants, or raisins, chopped
1 tablespoon chopped walnuts
FOR THE ICING
2 ounces cream cheese
2 tablespoons unsalted butter, at room temperature
teaspoon vanilla extract
¼ cup plus 2 tablespoons confectioners’ sugar
1. To make the cakes, position the rack in the center of the oven and preheat the oven to 350°F. Butter and flour the bottoms and inside walls of two 1½- to 2-cup ramekins, or two 4½inch springform pans, or two 4-inch paper pastry shells; set aside. Mix the flour, baking powder, baking soda, cinnamon, and salt in a small bowl; set aside.
2. Beat the sugar and oil in a medium bowl with a wooden spoon or an electric mixer at medium speed until the sugar dissolves and the mixture is smooth, about 3 minutes by hand or 2 minutes with a mixer. Beat in the egg, pasteurized egg substitute, or quail eggs until smooth, or about 1 minute.
3. Using a wooden spoon, stir in the shredded carrots, then the flour mixture, just until incorporated. Stir in the currants and walnuts. Divide this batter between the two prepared pans.
4. Bake for 25 minutes, or until a cake tester or toothpick comes out clean. Transfer the cakes to a wire rack, cool in their pans for 10 minutes, then unmold and cool completely on the wire rack. If using ramekins, you may need to run a knife around the edge of the cake to loosen it from the sides. If using paper pastry shells, gently tear the form away from the cake.
5. To make the icing, beat the cream cheese, butter, and vanilla with an electric mixer at medium speed until light and fluffy. Beat in the confectioners’ sugar in 2-tablespoon increments, making sure each has dissolved completely before adding the next. Beat 2 minutes after the final addition, until creamy and smooth. Divide the icing between the two cakes; spoon it onto the top and run it along