| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
All-purpose flour |
| 1/4 |
c |
Finely ground yellow cornmeal |
| 4 |
lg |
Eggs; at room temperature, separated |
| 3/4 |
c |
Sugar |
| 1 |
ts |
Freshly grated lemon zest |
| 1 |
ts |
Freshly grated orange zest |
| 1 |
ts |
Pure vanilla extract |
| 3/4 |
c |
Jam or preserves; such as apricot or blueberry jam or orange marmalade |
|
|
Confectioners' sugar |
|
|
Whipped cream |
INSTRUCTIONS
GARNISH
Preheat oven to 350 degrees. Butter an 8-inch spring form pan and dust it
with flour. Tap out the excess.
In a medium bowl, stir together the flour and cornmeal.
In a large bowl, beat the egg yolks with an electric mixer just until
blended. Gradually beat in 1/2 cup of the sugar until the mixture is light
and pale yellow, about 3 minutes. Beat in the lemon and orange zests and
the vanilla extract.
In a large bowl with clean beaters, beat the egg whites just until foamy.
Gradually add the remaining 1/4 cup sugar and beat until soft peaks form.
With a rubber spatula, fold the egg whites into the egg yolk mixture.
Gently fold in the dry ingredients. Scrape the mixture into the baking pan.
Bake for 30 minutes, or until the center is puffed and springs back when
touched in the center.
Unmold the cake onto a rack and let cool completely. With a long serrated
knife, cut the cake into 2 layers. Spread the bottom layer with the jam.
Replace the top of the cake.
Sprinkle with confectioners' sugar and serve with dollops of whipped cream.
Yield: 8 servings
Recipe by: Cooking Live Show #CL8983
Posted to MC-Recipe Digest V1 #846 by "Angele and Jon Freeman"
<jfreeman@netusa1.net> on Oct 14, 1997
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