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Lemon Souffle Cake~ this is "KILLER"!
Sometimes recipes come from the strangest, most unexpected places. They can come from a flash of creativity connected to absolutely nothing, they can be inspired by eating something amazing or even by a location, they can be passed down from generation to generation or given like a secret gift from friend to friend.
This came from Malaysia, a friend I went to cooking school with. My version is pretty much faithful to the original, though I
have doubled it and made a couple of tweaks.
When the cakes cook, they separate into two layers; the bottom has a soft
texture, almost like lemon curd and the top is like a fluffy souffle. They are
really good warm out of the oven, but also hold up ok if they need to be made in
advance. The cake shrinks a little when chilled and looks better when still warm
or at room temperature. Unlike a souffle, the top does not fall or sink much
after coming out of the oven. If serving for a dinner party, I would recommend
making it a few hours in advance and not refrigerating.
Lemon Souffle Cakes
1 T butter for buttering the baking dish
6 large eggs, separated
2
c milk
3 Tbsp grated lemon zest
1/2 c lemon juice (Meyer if available)
1 1/2 c
sugar
1/2 c all purpose flour
1/2 tsp salt
- Heat oven to 325 degrees.
- Butter the baking dish or ramekins. You will need a roasting pan large enough to put the baking dish or ramekins inside and add water to make a hot water bath, for baking. Have everything ready!
- Separate the eggs and put the whites in a bowl large enough to whip them. In a medium sized bowl combine the yolks with the milk, lemon zest and lemon juice.
- In a large bowl, combine the sugar, flour, and salt. Add the wet mixture (yolks, zest and juice) to the dry mixture and stir until blended.
- Using a mixer, whip the egg whites (in their separate bowl) until soft peaks form.
- Fold the whipped egg whites, about 2 cups at a time, into the bowl with the lemon batter until it is all combined. Be careful not to over mix, fold gently, so it doesn't go flat.
- Spoon the mixture into the prepared pans. For the 6 oz ramekins, I filled them up until about 1/2″ from the top.
- Set the baking dish or ramekins inside the larger roasting pan and add hot water until it reaches about half way up the sides of the baking dish.(this is called a hot water bath)
- Bake for about 30-35 minutes or until set. The top will puff up and become golden but the bottom will still be very soft.
- Remove from the oven and from the roasting pan and set the baking dish on a wire rack to cool for 30 minutes. Best served warm or room temperature.
*I made 11, 6 oz ramekins, but it can also be made in a 9′x13″
baking dish, or cut it in half and use an 8″x8″ baking dish. The portions in the
ramekins are perfect for individual desserts, but probably were too big for a
party, when there were lots of other dessert choices. Because I came from a large family, raised a large family, and there are always friends over, I tend to make more, rather than less.
* I almost always make my desserts day of event. That's that inherited sweet tooth of mine, that wants it perfect!
* I almost always make my desserts day of event. That's that inherited sweet tooth of mine, that wants it perfect!
~
Wee Bear and I had a wonderful time in the Pacific Northwest. The sun has been out for a week, and Wee Bear is taking full credit for bringing it up, from the Valley of the Sun.
I will be featuring some crafting ideas, that I picked up while at the Ribbon and Button Emporium in Portland, Oregon, in the weeks to come. I will put the crafts together, take pictures, write instruction and post them. I can never miss going to this shop when I am in Portland! Anna is very kind and helpful. She is full of ideas and knowledge.
The Button Emporium
1016 SW Taylor Street
Portland, OR 9720
Store hours:
Tues thru Fri 10:30 – 5:30
Saturday 11:00 – 3:00
* I will feature a kitchen shop that Wee Bear found in Portland tomorrow!
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| The five bunnies of the Eastside! A four generation picture, including Emma, the pup! You have a peek at the beautiful "Carrot Cake" that Sweet One made for Easter dessert. I will teach you how to properly frost a cake, so it looks like it came from a professional! |
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| A beautiful Easter table |
A final shot before we leave back to the Valley of the Sun. Paul Allen cruising by! Wee Bear says, "It's raining, we're outta here"!
