ROMAN BREAKFAST CAKE
Of course this cake is good at lunch, at dinner, after school, afternoon or after midnight, but I call it a breakfast cake because it reminds me of a lemon cake I had with coffee every morning that I was in Rome. The cake is tall and golden, lightly lemony and most like a sponge cake - it's soft and stretchy: Pull it gently, and it will tug itself back into shape. If you have a tube pan, use it; if you don't, choose a Bundt pan with as few curves, crannies and crenellations as possible (fewer nooks make unmolding easier). When there are berries in the market, I fold them into the batter at the end. During the rest of the year, I go with straight lemon, although you could certainly make this cake with orange or a mix of citrus. Like so many of my favorite recipes, this is one that you can play with.
Provided by Dorie Greenspan
Categories cakes
Time 3h5m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Center a rack in the oven, and heat it to 350. Generously butter a 10-inch tube pan (or use a Bundt pan with minimal crannies), dust the interior with flour and tap out the excess. Be assiduous - this cake is a sticker. Alternatively, use baker's spray.
- Whisk together the flour, baking powder and 1/4 teaspoon of the salt; set aside.
- Using a mixer with a whisk attachment, beat the egg whites and the remaining 1/4 teaspoon salt on medium-high speed until they form firm, glossy peaks. (If you're using a stand mixer, scrape the whites into another bowl. No need to rinse the mixer bowl.)
- Fit the mixer with the paddle attachment. Put the sugar and lemon zest in the mixer/mixing bowl, and rub them together until the mixture is fragrant. Add the yolks, and beat on medium speed for 3 minutes, scraping the bowl as needed - the batter will be thick, pale and shiny. With the mixer on medium, pour in the oil and continue to beat for another 3 minutes. Mix in the lemon juice, vanilla and lemon oil, if using, then scrape the bowl well. Turn off the mixer, add the dry ingredients and pulse the mixer a few times to start incorporating them. Work on low until the flour is blended into the batter, which will be smooth and thick.
- Beat the whites briskly with a whisk (to restiffen them and incorporate any liquid in the bowl), and scrape a few spoonfuls over the batter. Use a flexible spatula to stir them in and lighten the batter. Turn the rest of the whites into the bowl, and fold them in gingerly. If you're using the berries, gently fold them in just before the whites are fully incorporated. Scrape the batter into the pan, and level the top.
- Bake the cake for 45 to 50 minutes, until lightly browned; a tester inserted deep into the cake should come out clean. Transfer to a rack, and wait 5 minutes. Run a blunt knife around the edges of the pan to loosen the cake (if possible - it's not easy with a Bundt), invert onto the rack and unmold. Cool to room temperature. Dust with confectioners' sugar, if you like.
Nutrition Facts : @context http, Calories 581, UnsaturatedFat 20 grams, Carbohydrate 79 grams, Fat 26 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 388 milligrams, Sugar 51 grams, TransFat 0 grams
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Yoesel Dawa
[email protected]Meh. I've had better.
Tatenda Mukanangana
[email protected]This recipe is a must-try! The cake is light and fluffy, and the glaze is the perfect finishing touch. I will definitely be making this again and again.
wesley leitzel
[email protected]Definitely a keeper! This cake is so moist and flavorful. I can't wait to make it again.
Borgely Wilmy
[email protected]Not bad! I thought the cake was a little dry, but the glaze helped. I would try it again with some modifications.
Awan Studio
[email protected]The instructions were easy to follow and the cake turned out beautifully. I would highly recommend this recipe to anyone looking for a delicious and easy-to-make breakfast cake.
Abe
[email protected]This cake was a hit at my brunch party. Everyone loved it! I will definitely be making it again.
Gulli Griesmaier
[email protected]I'm not a big fan of poppy seeds, but this cake was still really good. The citrus flavor was prominent and the glaze was the perfect touch of sweetness.
Nzube Chukwu
[email protected]Just made this and it is divine! The flavors are amazing and the texture is perfect. Thank you for sharing this recipe!
JOHN ROCK
[email protected]Easy to make and delicious! I used lemon zest instead of orange, and it turned out great. My family loved it.
Dhan thapa Magar
[email protected]This cake was a delightful surprise! I love the combination of citrus and poppy seeds. It was moist and flavorful, and the glaze added a perfect finishing touch. I will definitely be making this again.