|Picture this dripping with vanilla ice cream or whipped cream|
While Dorie Greenspan, the author of the book, Baking with Julia, describes the cakes in this chapter as "everyday delights" and "simple sturdy cakes," the recipe for this cake was three pages and required 15 ingredients. Holy mise en place, Batman!
This cake consists of a lemon chiffon cake, a toasted almond and oatmeal streusel filling, and nectarines (or other fruit) that caramelize in brown sugar and butter while the cake bakes. Even though the cake contains one-half of a cup of fresh lemon juice, the lemon flavor is not very pronounced at all.
A chiffon cake is leavened by an egg white meringue into which you fold the rest of the whisked ingredients. The batter is very light and airy and the cake is too. It's sort of a cloud-like coffee cake.
|I used white nectarines. Yellow might be prettier, but these were ripe and juicy.|
This is a large cake. It is supposed to be baked in a 10 x 3 inch springform pan. I didn't have one, so I used a 10 x 3 inch cake pan I already owned, sprayed it heavily with Bake Klene ZT, and lined the bottom with parchment. I flipped the cake onto my cake stand (I actually put the cake stand upside down onto the cake pan and flipped the whole contraption) and it worked just fine... no sticking at all.... thank goodness... I'm trying to kick my bakeware habit.
To make this cake, pour melted butter into the bottom of the cake or springform pan, press brown sugar into the butter, and press nectarines into the brown sugar.
Make an almond-oatmeal streusel. The recipe called for un-blanched almonds. Mine were slivered and blanched, but I toasted them first and they worked just fine.
Make the batter. In one bowl combine egg yolks, lemon juice, oil, flour, salt, baking soda, and baking powder. In the bowl of a stand mixer, create the meringue. Carefully fold the the ingredients together to create a light and airy batter. Spread one half of the batter over the nectarines, sprinkle the streusel over the batter, and top with the rest of the batter and smooth.
The recipe calls for a 45 to 50 minute baking time, but I baked mine for 55 minutes because it was still jiggly like a cheesecake at 50 minutes.
When I took the cake out of the oven, it was three inches high.
After twenty minutes, it had shrunk. As long as it shrinks evenly, it's fine. If it collapses heavily in the middle and not the sides, it might be under done.
This is my very first chiffon cake. Would I make this cake again? Yes! The only thing I would do differently is halve the amount of sugar that is in the caramelized nectarines. I might leave out the streusel too to get a different effect.
Tuesday's with Dorie hosts, Marlise of The Double Trouble Kitchen and Susan of The Little French Bakery.