Queen Cake
A classic Queen Cake, a light and tender butter cake flavored with lemon, traditionally baked in a shallow pan. This recipe provides a tender crumb with a delicate citrus note. Note: The recipe for Opera Caramel Frosting was not provided and is therefore not included in the detailed instructions.
Ingredients
- 0.66 cup Unsalted butter, softened (Approximately 150g)
- 2 cups All-purpose flour (Scant 2 cups, approximately 220g)
- 0.25 teaspoon Baking soda
- 6 units Large egg whites
- 1.25 cups Powdered sugar (confectioners' sugar) (Approximately 150g)
- 1.5 teaspoons Fresh lemon juice
- 1 batch Opera Caramel Frosting (Recipe for Opera Caramel Frosting not provided in original text. A suitable caramel frosting should be prepared separately.)
Instructions
- 1In a medium bowl, whisk together the all-purpose flour and baking soda. Sift the mixture to ensure it's well combined and free of lumps. Set aside.
- 2In a large mixing bowl, cream the softened unsalted butter using an electric mixer on medium speed until light and fluffy, about 3 minutes.
- 3Gradually add the sifted flour mixture to the creamed butter, mixing on low speed until just combined and no dry streaks remain. Do not overmix.
- 4Stir in the fresh lemon juice until fully incorporated into the batter.
- 5In a separate clean, dry bowl, beat the large egg whites with an electric mixer on high speed until stiff peaks form, about 5 minutes. The peaks should hold their shape when the beaters are lifted.
- 6Gradually add the powdered sugar to the stiff egg whites, 1-2 tablespoons at a time, continuing to beat until the mixture is glossy and well combined, about 3 minutes. Be careful not to overbeat.
- 7Gently fold the egg white mixture into the butter-flour mixture in two additions, using a spatula. Fold until just combined, being careful not to deflate the egg whites, which will keep the cake light and airy.
- 8Preheat your oven to 350°F (175°C). Grease and flour a long shallow pan (e.g., a 9x13 inch baking pan). Pour the batter evenly into the prepared pan. Bake for 50 minutes, or until a wooden skewer inserted into the center comes out clean.
- 9Allow the cake to cool completely in the pan on a wire rack for at least 30 minutes before attempting to frost. Once cooled, cover the cake with Opera Caramel Frosting. (Note: The recipe for Opera Caramel Frosting was not provided in the original text.)