Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1/2 cup milk
- 4 large eggs, separated
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon cream of tartar
Special equipment needed:
- 10-inch tube pan
- Electric mixer
- Lemon zester
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease and flour a 10-inch tube pan.
2. In a large mixing bowl, whisk together the flour, sugar, and salt.
3. In another mixing bowl, cream together the butter and oil until light and fluffy.
4. Add the egg yolks one at a time, beating well after each addition.
5. Mix in the lemon juice, lemon zest, and vanilla extract.
6. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
7. In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form.
8. Gently fold the egg whites into the batter until just combined.
9. Pour the batter into the prepared pan and smooth the top.
10. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
11. Remove the cake from the oven and let it cool in the pan for 10 minutes.
12. Run a knife around the edges of the pan to loosen the cake, then invert it onto a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
350°F (175°C)
Serving size:
12 servings
Nutritional information:
Calories: 320
Fat: 16g
Carbohydrates: 40g
Protein: 4g
Sodium: 105mg
Sugar: 28g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe by half.
- You can use any type of milk you prefer, such as almond milk or soy milk.
- You can substitute lime or orange juice and zest for the lemon juice and zest.
Variations:
- Add 1/2 cup of poppy seeds to the batter for a Lemon Poppy Seed Joffre Cake.
- Substitute the lemon juice and zest for lime juice and zest for a Lime Joffre Cake.
- Add 1/2 cup of blueberries to the batter for a Lemon Blueberry Joffre Cake.
Tips and tricks:
- Make sure your egg whites are at room temperature before beating them for best results.
- Be gentle when folding in the egg whites to avoid deflating them.
- Use a serrated knife to slice the cake for clean, even slices.
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 foil before freezing.
Reheating instructions:
- To reheat the cake, let it come to room temperature and then warm it in the oven at 350°F (175°C) for 10-15 minutes.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Serve slices of the cake with a dollop of whipped cream and fresh berries on top.
Garnishes:
- Fresh berries, such as raspberries or blueberries
- Whipped cream
- Lemon slices
Pairings:
- Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If your cake sinks in the middle, it may be undercooked. Make sure to bake it for the full recommended time.
- If your cake is too dry, try adding a tablespoon or two of sour cream or yogurt to the batter.
Food safety advice:
- Make sure to wash your hands and all utensils thoroughly before starting to prepare the cake.
- Use fresh, high-quality ingredients to ensure the best flavor and texture.
Food history:
- The Joffre Cake is a classic French cake that is light and airy, with a delicate crumb. It is named after Joseph Joffre, a French general who was a hero during World War I.
Flavor profiles:
- The Lemon Joffre Cake is tangy and sweet, with a bright lemon flavor that is perfect for spring and summer.
Serving suggestions:
- Serve the cake as a dessert after a light meal, or as a sweet treat with afternoon tea. It is also perfect for special occasions, such as birthdays or weddings.
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