Airy and light sponge cake Food of Angels in the form of portioned cupcakes under delicious icing and lemon confit. This biscuit is loved during all over the world for its delicate texture, which is achieved by lack of fat among the ingredients and the presence of a large amount beaten egg whites. Thanks to the tartar in the protein fall off and give the baking volume and fluffy texture. Special brightness triple lemon gives the taste of biscuit: lemon zest in dough, frosting based on lemon juice and decor in the form of lemon confit. Bake sponge cake in cupcake tins without greasing it with oil, but adhering sides just cut the cupcakes by exposing the snow-white Food of the Angels.
Recipe author – Gail Gand (USA) – pastry chef and co-owner chicago restaurant TRU
Time: 35min Difficulty: medium. Quantity: 24 cupcakes. Recipes used. volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Cupcakes
- 1 and 1/8 Art. sifted cake flour
- 1.5 tbsp. granulated sugar
- 1.5 tbsp. egg whites (from about 12 eggs), preferably room temperature
- 1 and 1/4 tsp tartar
- 0.5 tsp salt
- Finely grated zest of 1 lemon
- 1 tsp vanilla extract
- Special equipment: pastry bag with a large a simple nozzle, 1 large or 2 small molds for muffins (not lubricate with oil)
Confit
- 2 large lemons
- 1 tbsp. granulated sugar
Glaze
- 1/4 Art. freshly squeezed lemon juice
- 1.5 tbsp. powdered sugar
Recipes with similar ingredients: premium flour, lemon juice, icing sugar, tartar, eggs, syrup
Recipe preparation:
- Make confit: cut off the top of each lemon and bottom to make lemon flesh appear. Cutting from top to bottom and following the contours of a lemon, cut the peel with white pulp into strips 2.5 cm wide. Scrape off the sticky yellow flesh of lemon from the peel, without damaging the white part.
- You now have several strips of lemon peel 2.5 wide see. Cut each into long strips of 0.5×7 cm.
- Boil water in a kettle in the meantime. Pour about 2 tbsp. boiling water in a small pan, bring to a boil, add everything lemon peels, and cook for 30 seconds. Then flip on colander and rinse the peel under cold running water. Repeat the same 2 more times, using fresh boiling water each time.
- In a saucepan, mix sugar and 2 tbsp. cold water and bring to boiling. Add blanched lemon peel and reduce heat, so that the liquid boils slowly. Boil the peel until soft, about 1 hour.
- Then strain (you can leave the sweet lemon syrup for add to drinks with a lemon note). Fold strips of peel on the grill, gently spread them with your fingers so that they do not touching each other. Allow them to cool and store in a sealed container.
- Preheat the oven to 190 ° C.
- Bake a biscuit: sift 3 times sifted flour for cakes with 0.5 tbsp. sugar (so the mixture will become more airy and easy).
- In a mixer bowl with a whisk, beat the egg whites until the appearance of foam. Add cream, tartar and salt and continue beat until soft peaks. Without stopping the mixer, gradually add the remaining 1 tbsp. sugar and keep whisking until protein will not become strong and all sugar will not dissolve, about 30 more seconds.
- Stir in the sifted flour mixture with the spatula to the squirrels. Then mix in the lemon zest and vanilla extract.
- Put the dough with a spoon or squeeze out of a pastry bag in butter-free cupcake tins, filling them almost completely (the dough will not rise much). Bake until light golden color, 12 – 16 minutes.
- Cool the cupcakes in shape, and then go through the knife between them and the walls of the mold to release the cupcakes, leaving burnt sides and the bottom of the cupcakes in shape. Put the biscuits out of the mold and place on a grid placed above the pan.
- Garnish the dessert: mix the glaze ingredients until homogeneous mass and turn the cupcakes with a rosy top down. Dip the cupcakes with the light side in the icing, then gently place them on the lattice with the icing up so that it freezes.
- Cut lemon peels (you may not need everything) and pour a small slide on top of each cupcake. Give the glaze congeal for 30 minutes, then serve.
