This classic cake is a sweet ending to a lovely dinner any time of year. If you like, garnish it with curls of lemon rind. A citrus zester with a channel cutter makes this easy. To serve, cut it with a serrated knife.
- Portion size 12 servings
- Credits : Canadian Living Magazine: April 2012
- 1 1/4 cup sifted cake-and-pastry flour
- 1 1/4 cup granulated sugar
- 1 1/2 cup egg whites (10 to 12)
- 1 tablespoon lemon juice
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
- 1 cup quartered hulled strawberry
- 4 egg yolks
- 1/2 cup granulated sugar
- 1 tablespoon finely grated lemon zest
- 1/3 cup lemon juice
- 1/3 cup cold butter cubed
- 4 oz mascarpone cheese at room temperature
- 1/2 cup whipping cream (35%)
- 1 tablespoon icing sugar
- 1/2 teaspoon vanilla
MethodIn small bowl, sift flour with 1/2 cup of the sugar; sift into separate bowl.
In large bowl, beat egg whites until foamy; beat in lemon juice, cream of tartar and salt until soft peaks form. Beat in remaining sugar, 2 tbsp at a time, until stiff glossy peaks form.
One-quarter at a time, sift flour mixture over top and fold in until blended. Fold in vanilla. Scrape into ungreased 10-inch (4 L) tube pan. Run spatula through batter to eliminate any large air bubbles; smooth top.
Bake in 350ºF (180ºC) oven until cake springs back when lightly touched, 40 to 45 minutes. Turn pan upside down and let hang on legs attached to pan, or on bottle, until completely cooled. Remove from pan. (Make-ahead: Store in airtight container for up to 2 days.)
Lemon Curd: Meanwhile, in heatproof bowl, whisk egg yolks, sugar, lemon zest and lemon juice. Set over saucepan of simmering water; cook, stirring, until thick enough to coat back of spoon, 8 to 10 minutes.
Remove from heat. Stir in butter, 1 piece at a time, until smooth. Strain through fine sieve into airtight container. Place plastic wrap directly on surface. Refrigerate until thick enough to mound firmly on spoon, about 2 hours. (Make-ahead: Refrigerate for up to 4 days.)
Mascarpone Cream: Meanwhile, place mascarpone in bowl. In separate bowl, whip together cream, icing sugar and vanilla; fold into mascarpone. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Slice cake in half horizontally. Evenly spread lemon curd over cut side of bottom half; top with remaining cake. Spread mascarpone cream over top. Garnish with strawberries.
Nutritional facts Per serving: about
- Fibre 1 g
- Sodium 192 mg
- Sugars 31 g
- Protein 7 g
- Calories 310.0
- Total fat 14 g
- Potassium 143 mg
- Cholesterol 94 mg
- Saturated fat 6 g
- Total carbohydrate 41 g
- Iron 8.0
- Folate 12.0
- Calcium 2.0
- Vitamin A 10.0
- Vitamin C 20.0