Stick Cake
Refreshing Lemon and Lovely Pink ‘Pepero Stick Cake’
A delightful stick cake meticulously baked in the shape of a ‘Pepero’ snack. Its charming pink hue combined with the zesty lemon flavor offers a dessert experience that delights both the eyes and the palate.
Basic Cake Batter Ingredients
- 100g Cake flour (or fine rice flour)
- 1 medium Lemon (for zest and juice)
- 90g Sugar
- 100g Unsalted butter, softened to room temperature
- 2 large Eggs, at room temperature
- 1g Salt
- 2g Baking powder
Pink Batter Ingredients
- 100g Cake flour (or fine rice flour)
- 2 tsp Cactus powder (for color)
- 1 medium Lemon (for zest and juice)
- 90g Sugar
- 100g Unsalted butter, softened to room temperature
- 2 large Eggs, at room temperature
- 1g Salt
- 2g Baking powder
- Chocolate pen (for decoration, as needed)
- 100g Cake flour (or fine rice flour)
- 2 tsp Cactus powder (for color)
- 1 medium Lemon (for zest and juice)
- 90g Sugar
- 100g Unsalted butter, softened to room temperature
- 2 large Eggs, at room temperature
- 1g Salt
- 2g Baking powder
- Chocolate pen (for decoration, as needed)
Cooking Instructions
Step 1
Wash the lemon thoroughly. Finely grate the yellow outer peel to create zest, being careful to avoid the bitter white pith. Set aside.
Step 2
Cut the lemon in half and squeeze out the juice. You’ll need about 2-3 tablespoons of juice. Set aside.
Step 3
In a mixing bowl, whisk the room-temperature eggs until lightly frothy. Add the sugar and continue mixing until the sugar granules have mostly dissolved, creating a smooth, slightly thickened mixture. Avoid over-whipping.
Step 4
Add half of the prepared lemon juice (about 1-1.5 tbsp) and the lemon zest to the egg mixture. Stir well to combine. The pink batter follows this same step.
Step 5
Sift the cake flour (or fine rice flour) and baking powder twice into a clean bowl. Gently fold the sifted dry ingredients into the wet mixture using a spatula until just combined and no dry streaks remain. Be careful not to overmix, as this can make the cake tough. (Basic Batter)
Step 6
Pour in the melted butter and quickly mix until fully incorporated. This creates a smooth basic batter. (Basic Batter)
Step 7
In a separate bowl, sift the cake flour (or fine rice flour) and baking powder twice. Add the cactus powder and whisk lightly to combine the dry ingredients.
Step 8
Add the melted butter to this mixture and quickly mix until a smooth pink batter is formed. (Pink Batter)
Step 9
Divide each batter (basic and pink) into separate piping bags. If you don’t have piping bags, you can use zip-top bags with a corner snipped off. Refrigerate the batter-filled bags for at least 1 hour to firm up and rest.
Step 10
Prepare your bar or ‘Pepero’ stick molds. Butter the insides generously, then dust with a little flour (or rice flour), tapping out any excess. This prevents sticking. A light dusting of baking powder can also help.
Step 11
Pipe the chilled batters into the prepared molds. Fill about 70-80% of the mold’s height with the pink batter. Then, pipe the basic batter on top of the pink batter, filling the remaining 1/3 of the mold’s height, again to about 70-80% full. Do not overfill, as the cake will expand during baking.
Step 12
Bake in a preheated oven at 165°C (325°F) for approximately 10 minutes. Once baked, let the cakes cool slightly in the molds before carefully unmolding them. Once completely cooled, use a chocolate pen to decorate the cakes, mimicking the ‘Pepero’ stick shape. Alternatively, melt chocolate in a double boiler, place it in a piping bag or zip-top bag with a corner snipped, and pipe your decorations.
Step 13
Your vibrant and delicious Lemon Pepero Stick Cakes are ready! Enjoy the refreshing lemon flavor and tender texture.
