The lovely man’s birthday is on New Year’s Eve. 31 December. That is potentially the busiest night of the year, and not even a week after Christmas leftovers have been cleared out of the fridge.
Understandably, the pressure is somewhat, on. As one who is not terribly excited by the prospect of birthdays and attention, we have one rule : there will be a birthday cake. A special one.
By the time November rolls around, I am already impatiently tapping my fingers, waiting for the birthday cake request. After a few intensive birthday-cake-planning-sessions, the husband had narrowed it down. Nothing chocolately. Nothing overly fruity.
On the hit-list : light, fluffy and zesty.
After a few iPad search sessions in bed, I came across this. I had discovered Angel Food Cake a few months ago, and it was a surprising ‘hit’ with Luke and our guests. So, with the knowledge of what worked, we upped the zestiness and found his perfect birthday cake.
This is also the perfect excuse to make lemon (or lime) curd. It is ridiculously easy to make and even more tasty. It will become a fridge staple : I promise.
Recipe from here
Serves 12
Ingredients:
1 cup sifted cake flour
1 1/2 cups caster sugar
12 large egg whites
2 tablespoons finely grated lime zest
1 tablespoon plus 1 teaspoon fresh lime juice
1 teaspoon cream of tartar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Method:
Preheat oven to 160 degrees C, with rack in lower third of oven. Sift flour and 1/2 cup sugar into a bowl.
Whisk egg whites until frothy, then add lime zest and juice, cream of tartar, vanilla, and salt; continue whisking until soft peaks form. Gradually add remaining cup sugar, while whisking (or using a stand mixer, if you have that luxury).
Continue whisking until firm peaks form. Sprinkle the egg white mixture with 1/3 of the flour-sugar mixture. Using a spatula, gently fold to combine. Sprinkle remaining flour-sugar mixture over whites in 2 additions; gently fold to combine.
Transfer batter to a large angel food cake pan. Gently run a knife through the center of the batter to remove any air bubbles. Bake until a tester inserted into center comes out clean, 45 to 50 minutes.
Remove pan from oven, and turn upside down on a wire rack. Let it cool for 90 – 120 minutes. Run a knife around the inner and outer edges of cake to remove. Slice in half horizontally and fill with lemon or lime curd, and lightly whipped vanilla cream.
What do you think?