Lemon Mirror Glaze Cake

• Cake and lemon curd
• 6 ounces weight unsalted butter
• 2 ounces fluid vegetable oil
• 6 ounces weight powdered sugar
• 4 eggs, 2 of them yolk only
• 1 teaspoon lemon extract. Use 2 for extra strong.
• 8 ounces weight all purpose flour
• 1 teaspoon baking powder
• This is for the curd
• 2 ounces liquid of lemon juice
• 3 ounces weight powdered sugar
• 2 ounces weight unsalted butter
• 2 egg yolks
• 1/2 tablespoon cornstarch
• Lemon mirror glaze
• 2 ounces liquid lemon juice
• 3 ounces weight powdered sugar
• 2 ounces weight unsalted butter
• 2 egg yolks
• 1 teaspoon cornstarch
• 1 tablespoon powdered gelatin

1. Preheat the oven to 340F. Line 8in cake pan with parchment paper and brush melted butter on the paper. The parchment paper makes it easier to remove without breaking the cake!
2. Cream together the butter and sugar until pale and fluffy. Beat in the eggs one at a time.
3. Mix in the vegetable oil. Then add the lemon extract.
4. Combine the flour and baking powder very well mixed, else the sponge will have uneven holes.rnMix the flour into the batter and pour into the prepared tin. Smooth the surface.
5. Bake for 40-45 minutes. Do the first check at 35min by gently shaking the pan, it should not wiggle in the center. Also press down lightly on the middle and it should rebound.rnLeave to cool before adding the lemon curd layer.
6. Making the Lemon curd:
7. For the lemon curd, make while the cake is baking, as it needs to chill! rnWhisk together all the ingredients in a saucepan. Heat gently, stirring every now and then, until thickened. Thickening will occur suddenly. Set aside to cool completely. Put in the refrigerator to cool faster.
8. Slice the cake in half horizontally. I use two large cake knives to assist lifting off the top half. Spoon on the lemon curd on lower half, spreading to the edges and reasonably flat. I think a bit of curd spilling out adds good color. Place the upper half on top! Keep cake on a preparation plate at this point.
9. Making the mirror glaze:
10. This is essentially a curd. Whisk together lemon juice, sugar, butter, cornstarch, & egg yolks. Heat gently, stirring continuously, until thickened. Thickening will occur suddenly. Turn off the heat.
11. Quickly pour gelatin into a teacup and add 2 tbs cold water, stir. As soon as wet, spoon into the curd. Stir vigorously to spread the gelatin.
12. Pour the glaze through a sieve. This is important to remove any solid bits.
13. Stir the glaze occasionally until it cools down a bit. Place the glaze bowl into another bowl of ice cubes to hurry it.
14. When glaze has started to thicken just a bit, pour over the cake. Capture excess and re-pour as needed. Don't wait too long to pour as the glaze will thicken beyond making a nice coating!rnHere is a video of my mirror glaze: https://www.youtube.com/watch?v=f5ns7gDJXoA

lemon curd, butter, vegetable oil, sugar, eggs, lemon, flour, baking powder, curd, liquid of lemon juice, sugar, butter, egg yolks, cornstarch, lemon mirror glaze, lemon juice, sugar, butter, egg yolks, cornstarch, powdered gelatin

Taken from food52.com/recipes/75412-lemon-mirror-glaze-cake (may not work)