Breakfast Cake

This cake is good at any time of the day. This cake reminds of a lemon cake at breakfast when I was in Italy. The cake is light and lemony. It is like a sponge cake. You could fold berries into the batter at the end, or just lemon or orange. I made plain lemon cake for a birthday breakfast at work.

Ingredients:

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

6 large eggs, separated and at room temperature

1 1/2 cups sugar

lemon zest from 2 lemons

1/2 cup canola oil

2-3 Tablespoons fresh lemon juice 

2 teaspoons pure vanilla extract

1/4 teaspoon pure lemon extract (optional)

About 1 1/2 cups blueberries, raspberries or blackberries (optional)

                                                   

Method:

1. Center a rack in the oven, and heat to 350 degrees F. Generously butter a 10- inch tube pan or Bundt pan, dust the interiors flour and tap out the excess.

2. Whisk together the flour, baking powder and 1/4 teaspoon of the salt. Set aside.

3. Using a mixer with a whisk attachment, beat the egg whites and the egg whites and the remaining 1/4 teaspoon salt on medium-high speed until they form firm, glossy peaks. Scrape the whites into another bowl. 

                                 

4. Fit the mixer with the paddle attachment. Add sugar and lemon zest in the mixer, and rub them together until the mixture is fragrant. Add the yolks, and beat on medium speed for 3 minutes, scraping the bowl as needed. The batter will be thick, pale and shiny. With the mixer on medium, pour in the oil and continue to beat for another 3 minutes. 

                                 

                                                         

5. Mix in the lemon juice, vanilla and lemon extract, if using. Scrape the bowl well. Turn off the mixer, add the dry ingredients and pulse the mixer a few times to start incorporating them. Work on low until the flour is blended into the batter.

                                    

                                                          

6. Beat the whites briskly with a whisk, and scrape a few spoons over the batter. Use a flexible spatula to stir the in and lighten the batter. Turn the rest of the whites into the bowl, and fold them gently. If you are using the berries, gently fold them in just before the whites are fully incorporated. Scrape the batter into the pan, and level the top.

                                   

                                   

7. Bake the cake for 45 to 50 minutes, until lightly browned, a tester inserted deep into the cake should come out clean. Transfer to a rack, and wait 5 minutes. Run a blunt knife around the edges of the pan to loosen the cake. Invert onto the rack and unmold. Cool to room temperature. Dust with confectioners' sugar.