Am descoperit recent o reteta usoara si pufoasa de asa-zis “chec cu lamaie“, pe numele ei englezesc si pompos lemon chiffon cake. Desi aparent simpla, aceasta prajitura are un je ne sais quoi care te face sa nu te poti opri dupa prima felie. Iar cand adaugi un sos de fucte si o “bula” de inghetata de vanilie, obtii un desert de vis. Sa ii dau si eu cu reteta, care se face destul de usor si are rezultate spectaculoase.

Pentru prajitura in sine:

Pentru o forma de tort de 16 cm (din aceea cu lateralul detasabil) aveti nevoie de:

3/4 cana faina (aprox 190g)

3/4 cana zahar plus o lingura de zahar separat

1/4 lingurita praf de copt

1/4 lta sare

3 oua mari, albus separat de galbenus, la temperatura camerei

1 lingura suc de lamaie

2 linguri coaja rasa de lamaie (eu am folosit Finesse de la Dr. Oetker)

1/3 cana apa

1/4 lta bicarbonat de sodiu

1/2 lta esenta de vanilie

1/4 cana ulei de floarea soarelui

De la inceput va spun ca eu am citit aiurea reteta si am pus doar o lingurita de suc de lamaie si 2 lingurite de coaja rasa, dar prajitura mea a iesit foarte ok. Pentru cei carora le place gustul cat mai “lamaios” , recoand totusi varianta cu linguri. Asadar:

Incalzim cuptorul la 200 grade Celsius. Intr-un bol amestecam zaharul cu faina, praful de copt, sare. Le putem cerne, dar mie mi-a fost lene, recunosc. Intr-un alt bol frecam galbenusurile cu ulei, suc de lamaie, apa, coaja de lamaie, esenta de vanilie. Amestecam cu ingredientele uscate.

Separat, batem albusurile spuma, adaugam bicarbonatul de sodiu, mai batem bine, adaugam lingura de zahar pana ce compozitia devine lucioasa.

Mixam o treime din albusuri in aluat si apoi adaugam celelalte 2 treimi pe care insa le incorporam cu ajutorul unei spatule, foarte usor.

Punem in forma (eu am tapetat-o cu hartie de copt) si dam la cuptor aprox 45 de minute (pana devine auriu iar o scobitoare infipta in mijlocul prajiturii iese curata).

Scoatem din cuptor, lasam sa se raceasca si rasturnam cu grija din forma. Pudram cu zahar.

La servire, adaugati o bula de inghetata de vanilie de buna calitate (eu am avut Big Milk) si un sos de fructe, dupa cum urmeaza:

Topim un cub de unt intr-o craticioara, adaugam 2 linguri de miere si lasam sa se incalzeasca bine. Adaugam fructele taiate, spalate, curatate (eu am avut capsuni si cirese) si le “invelim in sos”. Inchidem focul cat de curand. Turnam peste inghetata.

Pofta buna!

As I was going through my fellow bakers’ blogs, I discovered one that had a very nice recipe. Lemon Chiffon Cake it said, and though mine wasn’t as chiffon as it should have been since I confused cream of tartar with sodium bicarbonate, I still think it turned out well, especially with the fruits sauce and ice cream and all.

What you need for the actual cake (16 cms in diameter, removable sides) is:

3/4 cup flour

3/4 cup sugar plus one tbsp sugar separated

1 tbsp lemon juice

3 eggs, separated

2 tbsp lemon zest

1/3 cup water

1/4 tsp baking soda

1/4 cup vegetable oil

1/2 tsp vanilla extract
1/3 cup water
1/4 tsp cream of tartar (this is the actual recipe, I used sodium bicarbonate instead and I lost of the chiffon)

First, you need to sift the flour, baking soda, salt and sugar into a bowl (I did not sift them, but maybe you will). Then you mix the egg yolks (they are supposed to be at room temperature, mine were a bit cold), oil, water, lemon zest and juice and vanilla extract into a bowl. Mix that with the dry ingredients. Separately, beat the egg whites until firm, add the cream of tartar, beat some more, add the tbsp of sugar until stiff peaks form. Mix 1/3 of the egg whites with the flour mixture and then gently add the 2/3 left without mixing, just folding it into the batter. Pour into an ungreased pan and leave it in the oven for about 45-50 minutes. Take it out, let it cool (I had the pan covered with baking sheet so was able to get it right out) and sprinkle with icing sugar. Very light and nice.

I served it with a scoop of vanilla ice cream and…

Fruit sauce:

Wash and cut a few strawberries and cherries (that is what I had in the fridge but you can use almost any fruit). Into a pan, heat up a cube of butter and some honey. Let it come to a boil and add the fruit. Quickly glaze the fruit with the honey. Pour over the cake and ice cream while still warm.

Enjoy!

Lemon Chiffon Cake with fruit and ice-cream