Lemon Cake
You can’t have one without the other – Kerry made us Lemon Cake from an Epicurious recipe last Friday. She served it with whipped cream and fresh raspberries that were like nothing I have ever seen before – huge, firm and perfect colour.
She says: I would definitely make it again. Super easy!! Just be sure to make stiff peaks on the egg whites and use a water bath.
Preheat oven to 350°F.
- Finely grate 1 tablespoon zest from lemons, then squeeze ¼ cup plus 2 tablespoons juice.
- Whisk together flour, salt, and ½ cup plus 2 tablespoons sugar in a large bowl. Whisk together yolks, milk, zest, and juice in a small bowl and add to flour mixture, whisking until just combined.
- Beat whites in another large bowl with an electric mixer until they hold soft peaks. Beat in remaining ¼ cup sugar, a little at a time, and continue to beat until whites hold stiff, glossy peaks. Whisk about one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
- Pour into a buttered 1 ½-quart ceramic gratin or other shallow baking dish and bake in a hot water bath until puffed and golden, 45 to 50 minutes.
- Transfer to a rack. Serve warm or at room temperature. Serves 6.
Batter in the water bath pan.
Golden baked souffle.
Notes to self: the shallow dish prevents condensation from running back down the sides of the pan. Tips for how to whip egg whites into stiff peaks can be found on eHow » The main things are to use a clean, dry bowl and room temperature eggs.
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