Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs, separated
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1/2 cup milk
Special equipment needed:
- Stand mixer or hand mixer
- 9-inch round cake pan
- Parchment paper
- Mixing bowls
- Whisk
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar together until light and fluffy. Add the egg yolks one at a time, beating well after each addition.
4. Mix in the lemon juice and zest.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined.
6. In a separate bowl, beat the egg whites until stiff peaks form.
7. Gently fold the egg whites into the batter until no white streaks remain.
8. Pour the batter into the prepared pan and smooth the top with a spatula.
9. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
10. 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
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Per serving:
Calories: 290
Fat: 13g
Saturated Fat: 8g
Cholesterol: 105mg
Sodium: 190mg
Carbohydrates: 39g
Fiber: 0g
Sugar: 27g
Protein: 4g
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- If you don't have unsalted butter, you can use salted butter and reduce the amount of salt in the recipe.
- You can use any type of milk you have on hand, such as whole milk or almond milk.
Variations:
- Add 1/2 cup of poppy seeds to the batter for a lemon poppy seed cake.
- Substitute orange juice and zest for the lemon for an orange foam cake.
- Top the cake with whipped cream and fresh berries for a summery twist.
Tips and tricks:
- Make sure the egg whites are at room temperature before beating them for the best results.
- Be gentle when folding the egg whites into the batter to avoid deflating them.
- Use a serrated knife to cut the cake for a clean slice.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- You can also freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then aluminum foil before freezing.
Reheating instructions:
- To reheat the cake, place it in a 350°F (175°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
- Dust the top of the cake with powdered sugar for a simple presentation.
- Top the cake with lemon glaze for extra lemon flavor.
- Serve the cake with whipped cream and fresh berries for a more elaborate presentation.
Garnishes:
- Fresh berries
- Lemon slices
- Mint leaves
Pairings:
- Serve the cake with a cup of tea or coffee for a cozy afternoon treat.
- Pair the cake with a glass of sparkling wine for a celebratory dessert.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
- Lemon sorbet
Troubleshooting advice:
- If the cake is browning too quickly, cover it with foil for the remaining baking time.
- If the cake is not rising properly, make sure the egg whites are beaten to stiff peaks and that the oven is at the correct temperature.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Use pasteurized eggs to avoid the risk of salmonella.
Food history:
- Foam cakes, also known as sponge cakes, have been around since the 18th century. They are called foam cakes because they rely on whipped egg whites to create a light and airy texture.
Flavor profiles:
- This lemon foam cake is sweet and tangy with a light and fluffy texture.
Serving suggestions:
- Serve the cake on a cake stand for an elegant presentation.
- Cut the cake into small squares for a bite-sized dessert.
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