Each issue, Zoe Burmester celebrates the birthday cake! With a seasonal cake recipe that focuses on flavours and themes that correspond to the month we are in, Zoe also shares a design idea with each cake to elevate it beyond the everyday teatime cake into a special birthday variety. From kids to adult birthdays, cosy winter flavours to exotic summer profiles, see how the classic birthday cake can go way beyond vanilla and jam…
RECIPE
For the cake:
450g plain flour
1tbsp baking powder
½tsp bicarbonate of soda
½tsp salt
175g butter
375g golden caster sugar
3 large organic eggs
180ml whole milk (room temperature)
3tsp lemon zest
150ml lemon juice
For the lemon curd:
4 egg yolks from organic eggs (reserve the whites for the buttercream)
140g white caster sugar Zest of one lemon
80ml lemon juice
85g unsalted butter
For the vanilla Swiss meringue buttercream:
4 egg whites (reserved from earlier)
300g white caster sugar
450g unsalted butter (diced at room temperature)
2tsp vanilla bean paste Pinch of
