Ingredients with Measurements:
- 6 large eggs, separated
- 1 cup of sugar
- 1 cup of all-purpose flour
- 1/2 cup of cornstarch
- 1 teaspoon of baking powder
- 1/2 cup of honey
- 1/2 cup of water
- 1/4 cup of unsalted butter, melted
- 1 teaspoon of vanilla extract
- Pinch of salt
Special equipment needed:
- 9-inch round cake pan
- Electric mixer
- Mixing bowls
- Saucepan
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a mixing bowl, beat the egg yolks with the sugar until light and fluffy.
3. In a separate bowl, sift together the flour, cornstarch, baking powder, and salt.
4. Add the dry ingredients to the egg yolk mixture and mix until well combined.
5. In a saucepan, heat the honey and water over low heat until the honey dissolves.
6. Add the melted butter and vanilla extract to the honey mixture and stir to combine.
7. Gradually add the honey mixture to the egg yolk mixture, mixing until well combined.
8. In a separate mixing bowl, beat the egg whites until stiff peaks form.
9. Gently fold the egg whites into the batter until no white streaks remain.
10. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
11. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Total time: 50-55 minutes
5. Temperature:
Preheat the oven to 350°F (175°C).
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories per serving: 294
Fat: 7g
Carbohydrates: 54g
Protein: 5g
Sodium: 58mg
Sugar: 38g
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour.
- You can use vegetable oil instead of butter.
- You can use maple syrup or agave nectar instead of honey.
Variations:
- You can add lemon zest or orange zest to the batter for a citrusy flavor.
- You can add chopped nuts or dried fruit to the batter for texture.
- You can dust the cake with powdered sugar or drizzle it with melted chocolate for decoration.
Tips and tricks:
- Make sure to beat the egg yolks and sugar until light and fluffy to ensure a light and airy cake.
- Fold the egg whites gently into the batter to avoid deflating them.
- Brush the top of the cake with honey while it's still warm for extra sweetness and shine.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
You can reheat the cake in the microwave for a few seconds or in the oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
You can serve the cake on a cake stand or plate and dust it with powdered sugar or drizzle it with melted chocolate.
Garnishes:
You can garnish the cake with fresh fruit, whipped cream, or edible flowers.
Pairings:
This cake pairs well with coffee, tea, or a glass of milk.
Suggested side dishes:
You can serve the cake with a side of fresh fruit or a scoop of ice cream.
Troubleshooting advice:
- If the cake sinks in the middle, it may be underbaked. Make sure to test it with a toothpick before removing it from the oven.
- If the cake is too dry, you may have overbaked it. Check it a few minutes before the recommended baking time.
Food safety advice:
Make sure to store the cake in an airtight container to prevent it from drying out or getting stale.
Food history:
Aveiro-Style Egg Yolk and Honey Cake is a traditional dessert from the city of Aveiro in Portugal. It's a simple and delicious cake that's perfect for any occasion.
Flavor profiles:
This cake has a light and fluffy texture with a sweet and delicate flavor from the honey.
Serving suggestions:
Serve this cake as a dessert or a sweet treat with coffee or tea.
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Region: Portuguese