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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This cake was created by Shanna Masters, served at a dinner honoring some of San Francisco's top chefs. It is best when allowed to mellow for a day. I serve it sliced, with a light spreading of Lemon Curd, topped with heavy whipped cream (preferably not from a can) and fresh blueberries or raspberries. Be careful not to over-bake this cake, or it will be dry. Bottled lemon juice may be used in place of fresh lemon juice. Ingredients:
1/2 cup yellow cornmeal |
1 cup all-purpose flour |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
3 eggs, separated |
1/2 cup butter |
2 tablespoons grated lemon zest |
1 1/4 cups sugar |
6 tablespoons fresh lemon juice |
2 tablespoons evaporated milk |
whipped heavy cream |
lemon curd |
blueberries or raspberries |
Directions:
1. Preheat the oven to 350°F
2. Line a 9x5-inch loaf pan with parchment or waxed paper.
3. Combine the cornmeal, flour, baking soda and salt; set aside.
4. Beat the egg whites until stiff; set aside.
5. Cream the butter, sugar and lemon zest until fluffy, then add the egg yolks and mix well.
6. Add the lemon juice and milk alternately with the dry ingredients.
7. Blend just until the dry ingredients are moistened.
8. Carefully fold in the beaten egg whites.
9. Spoon the batter into the prepared pan.
10. Bake for 50 to 60 minutes, or until a toothpick inserted near the center of the cake comes out clean.
11. Let the cake cool for 15 minutes in the pan before turning out on a rack to cool.
12. Remove the lining paper and cool completely.
13. Slice, spread with lemon curd, top with whipped cream and berries.
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