The name is an oxymoron, but this cake really is both light and sturdy. It's a henkeeper's dream, as it uses plenty of eggs, and stores well. I serve it with freshly whipped cream sweetened with powdered sugar, and big handfuls of blackberries. The recipe is adapted from a cookbook I lost or gave away, or I would credit it. It works well with gluten-free flour, especially Thomas Keller's, "Cup for Cup." Cut the cake into strips, soak with coffee and brandy, add creme fraiche or whipped cream and you have tiramisu.
11 eggs
2 cups sugar
zest of 2 lemons or oranges
2 1/4 cups flour
3/4 cups butter, melted and cooled
Beat the eggs and sugar with an electric hand mixer in a bowl over simmering water for 12 minutes. They will triple their size. Take the bowl out of the water, and add the citrus rind. Sprinkle in the flour, beating as little as possible to incorporate it, then the butter.
Pour it all into a buttered, floured pan that is 9 inches in diameter and 3 1/2 inches high, or an angel food pan. (The pan should hold 4 quarts--try filling it with this much water, first, to be sure.) Bake 50-60 minutes, or until the cake is light brown and a toothpick comes out clean.
11 eggs
2 cups sugar
zest of 2 lemons or oranges
2 1/4 cups flour
3/4 cups butter, melted and cooled
Beat the eggs and sugar with an electric hand mixer in a bowl over simmering water for 12 minutes. They will triple their size. Take the bowl out of the water, and add the citrus rind. Sprinkle in the flour, beating as little as possible to incorporate it, then the butter.
Pour it all into a buttered, floured pan that is 9 inches in diameter and 3 1/2 inches high, or an angel food pan. (The pan should hold 4 quarts--try filling it with this much water, first, to be sure.) Bake 50-60 minutes, or until the cake is light brown and a toothpick comes out clean.
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