So I’ve been in a super cake mood since the other day when Mom told me it was National Chocolate Cake Day. I haven’t checked to see if that’s a real thing, but it did prompt me to make this cake and it was bitchin’ sweet, so last night we made another. Last night’s was totally different though–it was lemon and hazelnut and very fluffy instead of chocolate.
Last night’s cake was super good. Normally when I make cake, I end up giving all but three bites of it away because it’s huge and I’m done with it. But I’m totally hoarding this one. None for you! So now you have to make one and here’s the recipe.
3/4 cup hazelnut oil
1 lemon (for zest and juice)
1 cup cake flour (it totally makes a difference–I used to be a nonbeliever, so believe me now)
5 eggs, separated into 5 yolks and 4 whites
3/4 cup sugar, divided1/2 tsp salt
I baked this in a 9 x 13 pan but I bet it would work in a 9 or 10 inch circular one if you prefer.
The oven needs to preheat to 350, do this when you like.
Hazelnut oil is really cool. It’s got this smoky flavor that probably came from roasting the nuts and is really nice. We’ve used it in salad dressings a couple of times, but this is the first thing we’ve done which requires a lot of it.
Whisk together the 1 cup flour and 1 1/2 tsp lemon zest in a bowl you can easily pour from, then set aside.
In another bowl, beat together the 5 yolks and 1/2 cup sugar on high for about three minutes, until the texture is totally different–thick and pale.
After that, lower the speed to medium and add the hazlenut oil. Mmm hazlenut oil. As well as 1 1/2 tbs lemon juice. Mix enough to combine. Then add in the flour/lemon zest and mix in gently (ie, not with the mixer, use a wooden spoon or spatula).
In an entirely new bowl, combine the 4 egg whites and 1/2 tsp salt then beat at med or med-high until foamy. Once you’ve achieved this, start adding 1/4 cup sugar a little bit at a time, while still mixing. Once all the sugar is in, continue until you are able to form soft peaks.
Now comes the delicate part. The foamy egg whites will help lighten the cake. Sounds awesome, yeah?! Well the yolks and flour are going to do their best to eff you over, so what you’ve got to do is fold them together. First, take about 1/3 of the egg whites and put them in the same bowl as the yolks and, using a spatula, fold them together. This is different from normal mixing in that you’re trying to maintain the airiness of the whites so you literally fold layers of pre-cake on top of each other until the batter seems homogenous. After the first third is combined, go ahead and fold the rest in.
Once this has been completed, pour the batter into your baking pan of choice and tap it against the counter to remove obstinate, excessive bubbles. This will ensure a uniformly delicious cake, with no dissapointing holey pieces.
Then bake this glory for 30-45 minutes, depending on your pan, until the poke test is successful.
Once this cools, I’m sure you will find yourself in a paradise of refreshing smokey, nutty, lemon and fluff, just like I did. It was quite disorienting. So much so, in fact, that I found myself unable to take a picture of the completed cake without at least a few pieces missing.