Lemon Entremet (US)

[Guest guest]

If you don't have the pastry rings we call for in this recipe,

you can use 1/2-cup muffin cups.

However, the batter will fill 6 muffin cups, making smaller cakes.

Note: Organic ingredients are recommended...

INGREDIENTS:

vegetable-oil

4 large egg whites

1/4 tsp cream of tartar

1/2 c. superfine sugar

1/3 c. cake flour (not self-rising)

1/4 tsp salt

1 tsp freshly grated lemon zest

1/4 tsp vanilla

Special equipment

four 3- by 1 1/2-inch stainless-steel entremet (pastry) rings

Garnish: 1 1/2 teaspoons confectioners' sugar (optional)

METHODS:

Preheat oven to 350¢XF.

Set rings on a baking sheet and lightly greased insides with vegetable oil.

In a large bowl with an electric mixer beat whites until frothy.

Add cream of tartar and beat until whites just hold soft peaks.

Beat in superfine sugar, a little at a time,

and beat until whites just hold stiff peaks.

Sift flour with salt over whites and gently fold in with remaining ingredients.

Spoon batter into rings, mounding batter, and bake in middle of oven

until golden brown, about 20 minutes (cakes will fall slightly during baking).

Transfer rings on sheet to a rack to cool.

Run a thin knife around edges of rings and gently remove cakes,

transferring them to plates.

Dust cakes with confectioners' sugar and spoon syrup around them.

Lemon Syrup:

Note: Organic ingredients are recommended...

INGREDIENTS:

1/2 vanilla bean

1 large lemon

6 tbsp superfine sugar

1/2 c. water

1 1/2 tsp fresh lemon juice preparation

METHODS:

Halve vanilla bean lengthwise and scrape seeds into a small saucepan.

Finely grate enough zest from lemon to measure 1/2 tsp.

Cut remaining peel from lemon, removing all white pith.

Cut enough sections free from membranes to measure 1/4 c.

and cut into 1/4 " pieces.

Add lemon pieces to pan with sugar, water, and grated zest.

Simmer mixture, stirring, until sugar is dissolved and stir in lemon juice.

Cool syrup to room temperature and serve with cakes.

Makes about 1 cup.

 

 

 

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