Lemon Cake Filling (tinned)
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Lemon Cake Filling can be used to create desserts. The most frequent me is Lemon Meringue Cake, though squares, tarts along with other desserts may also be produced from it.
The filling is thick and spreadable. The filling ought to be smooth by having an even consistency, and appear just like a firm, opaque jelly. It's similar to Lemon Curd, with the exception that the filling might be more jelly-like compared to Curd, and for that reason firmer. The color ought to be a medium to light yellow. The flavors is both sweet and lemony-tart. The pH is generally 3.5 to 4..
Lemon Cake Filling can be created in your own home, but is frequently bought at the shop in both cans available, or as powdered package mixes that you simply add warm water to.
You will find roughly three kinds of commercial Lemon Cake Fillings.- Natural lemon flavour with egg yolks
- Natural lemon flavour without egg yolks
- Artificial lemon flavour without egg yolks.
Commercial ones could have: artificial colours, citric acidity, egg yolks, preservatives, salt, sodium citrate, thickeners, sweeteners, vegetable shortening or oil, and natural or artificial flavourings (the canned ones will, obviously, also contain water.)
Generally an industrial filling doesn't need any cooking, unless of course you put onto it a topping that does, for example meringue.
Cooking Tips
Lemon Cake Filling (powdered)
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British recipes for Lemon Cake Filling have tended to not use corn starch (cornflour.) Ruth Watson (The Truly Useful Cook book, Random House, 2000), however, is most likely correct in feeling that with no corn starch allow it a strong, gel-like body, the consistency just is not right. You'd be making rather Lemon Curd, which is not firm enough to carry its shape when bits of cake or squares are cut. Generally, you utilize a couple of tablespoons of of corn starch per cake.
Some recipes use both lemon zest and fresh lemon juice. They've got you mix the zest in at the beginning of cooking the filling out a pot, but stir the fresh lemon juice in just after it's thickened. That is because the acidity within the fresh lemon juice can steer clear of the thickening reaction within the mixture from happening whether it's mixed in early.
An issue that many people have for making their very own Lemon Cake Filling would be that the filling either does not thicken, or appears to possess thickened however thins out whenever you take it out of heat. The science behind this really is that in egg yolk there's something (alpha amalase) which really works from the starch, and breaks it lower. The filling needs to be heated to some certain point (160 F / 71 C) and held there for any couple of minutes to neutralize it. Which should not normally be considered a problem, because the starch needs to be cooked, too.
Equivalents
19 oz can = 540g = 2 1/2 cups