Lemon Mousse Cake
Serves | 12 |
- 7 large eggs, separated
- ¾ tsp cream of tartar
- 1 ½ cups sugar, divided
- 2 cups unbleached all-purpose flour
- 2½ tsp baking powder
- ¾ tsp salt
- ½ cup vegetable oil
- ¾ cup 2 percent milk
- 1 Tbsp lemon zest
- 1 tsp good-quality vanilla extract
- 4 large eggs
- ½ cup sugar
- ½ cup freshly squeezed lemon juice
- 4 Tbsp butter, cut into 4 pieces
- 1 Tbsp lemon zest
- 2 cups heavy cream
- 6 Tbsp powdered sugar
- edible flowers
- fresh mint leaves
| Preparation - Cake | Preheat oven to 350ºF. In a large grease-free bowl, beat egg whites until foamy. Whisk together cream of tartar and ½ cup sugar and slowly add to egg whites, beating until stiff and glossy peaks form. Set aside.
Whisk together remaining sugar, flour, baking powder and salt. In a separate bowl, beat egg yolks, oil, milk, lemon zest and vanilla extract until pale yellow. Gradually add dry ingredients and mix on low speed until fully incorporated, about 2 minutes.
Gently fold in whipped egg whites, using a wire whisk or wide spatula. Pour the batter into an ungreased tube pan and bake for an hour. The cake is done when it springs back when pressed gently in the middle or when a long wooden skewer inserted into the cake comes out dry.
Remove from the oven and cool upside down on top of a thin-neck bottle. When completely cooled, run a thin-bladed knife around the circumference of the pan to release the cake.
| Preparation - Filling | In a medium saucepan, whisk together eggs, sugar and lemon juice. Cook over medium heat, whisking constantly until thickened, and then simmer gently for a few minutes more. Add butter and stir with spatula until butter is melted, scraping the bottom and sides of the pan. Stir in lemon zest. Place plastic wrap on top of curd and cool to room temperature.
In a large cold bowl, whip heavy cream, gradually adding powdered sugar until peaks form; careful not to overwhip it. When curd is cool, gently fold into the whipped cream until it is incorporated. Be careful not to deflate the cream.
| To Assemble | Cut cake in half horizontally, and scoop out some of the cake in the middle, about 1 inch deep. Fill with lemon mousse and replace the top half of the cake. Frost the top and sides of the cake with the remaining lemon mousse. Refrigerate for 4 hours or overnight. Garnish with edible flowers and fresh mint leaves.
| COOK'S TIPS |
Cooling the tube cake upside down will help it keep its loft and not deflate. Make sure you have tested the pan on the neck of the bottle to be sure it fits before you fill the pan.
To fold the beaten egg whites into the batter, slowly dip into the middle of the batter, scraping the bottom as you bring the utensil up and over the side of the bowl. Turn the bowl one-quarter turn and continue the same motion until the batter is incorporated.
In a rush? Use a mix for lemon or lemon angel food cake and add lemon zest to it. Jarred lemon curd, however, is rarely a good substitute. The curd can be made a day or so in advance to avoid the stress of last-minute preparation.
Join FEAST and the Schnucks Cooks team on Wed., May 25, at 6pm to make this tasty menu:
- Whole Stuffed Trout in foil pouch
- Rice pilaf
- Grilled zucchini
- Lemon mousse cake