This lemony cake soars above all others in my repertoire, making it the soprano of golden lemon cakes. (It is the counterpart to the Chocolate Domingo from
|canola or safflower oil, at room temperature|
|lemon zest, finely grated||.|
|pure lemon oil, preferably Boyajian||.||.|
|pure vanilla extract||.||.|
|unbleached all-purpose flour (see Note)|
|fine sea salt||.|
|cream of tartar||.|
One 9 by 3 inch springform pan, encircled with 2 cake strips overlapped to cover the entire sides | A flat bottom rose nail (used for cake decorating), 2½ inches long (minimum) | A wire rack, lightly coated with nonstick cooking spray, elevated about 4 inches or higher above the work surface by setting it on top of 3 or 4 cans, coffee mugs, or glasses of equal height
Twenty minutes or longer before baking, set an oven rack in the lower third of the oven and
In a 2 cup or larger glass measure with a spout, combine the egg yolks, oil, water, lemon zest, lemon oil, and vanilla.
In the bowl of a stand mixer fitted with the whisk beater, mix the flour, all but
If you don’t have a second mixer bowl, scrape this mixture into a large bowl and thoroughly wash, rinse, and dry the mixer bowl and whisk beater to remove any trace of oil.
In the bowl of a stand mixer fitted with the whisk beater, beat the egg whites and cream of tartar on medium-low speed until foamy. Gradually raise the speed to medium-high and beat until soft peaks form when the beater is raised. Beat in the remaining
Using a large balloon wire whisk, slotted skimmer, or large silicone spatula, gently fold the meringue into the batter in three parts, folding until partially blended between additions and then folding until completely incorporated after the last addition. If using the whisk, you will need to gently shake out the meringue that gathers in the center as you fold.
Using a silicone spatula, scrape the batter into the pan. Run a small offset spatula in circles through the batter to prevent air pockets and smooth the surface. Insert the rose nail, base side down, into the center of the batter so that it sits on the bottom of the pan. (The batter should fill a
Let the cake sit for about 1 minute, just until it is no longer higher than the rim of the pan. Immediately invert the cake, still in the pan, onto the prepared wire rack and let it cool for about 1½ hours, or until the outside of the pan is cool to the touch.
Invert the pan again. Run a small metal spatula between the sides of the pan and the cake, pressing it firmly against the pan and moving it in a sideways manner. Remove the cake strips and the sides of the springform and release the bottom of the cake from the bottom of the pan, pressing the spatula against the bottom of the pan. Invert the cake and lift off the pan bottom. Remove the rose nail and reinvert the cake onto a serving plate.
Shortly before serving, swirl the cream into the depression on top of the cake or scrape it into a bowl to pass on the side. Dust each plate with a little of the powdered lemon zest.
(Without the whipped cream) airtight: room temperature, 2 weeks; frozen, 6 months.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.