Prep 3 hrs 30 mins
Cook 45 mins
Food & Wine Magazine, May 2007. Recipe created by Lynn Moulton. I was so taken by this recipe in the magazine that I printed it for our chef and we are planning to have it ASAP!! The magazine shows this with a Lime Yogurt Mousse(recipe to follow). 3 hours and 30 minutes; total time for preparing and baking.
- 6 large eggs, separated
- 1⁄2 teaspoon cream of tartar
- 1 1⁄2 cups sugar
- 2 1⁄4 cups cake flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 3⁄4 cup water
- 1⁄2 cup pure olive oil
- 2 teaspoons pure vanilla extract
- 2 finely grated lemons, zest of
- 1⁄4 cup water
- 1⁄4 cup sugar
- 2 tablespoons limoncello or 1⁄2 teaspoon lemon extract
- 1 cup sugar
- 1⁄4 teaspoon cream of tartar
- 2 tablespoons water
- MAKE THE CAKE:
- Preheat the oven to 375°F
- Butter and flour a 12-cup Bundt pan. In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar until soft peaks form.
- Gradually beat in 1/2 cup of the sugar.
- In a medium bowl, whisk the cake flour, baking powder and salt.
- In a large bowl, using an electric mixer, beat the 6 egg yolks with the water, olive oil, vanilla, lemon zest and the remaining 1 cup of sugar.
- Add the dry ingredients and beat until the batter is smooth.
- Using a spatula, fold in the beaten egg whites until no streaks remain.
- Spoon the batter into the prepared Bundt pan.
- Bake the cake for 35 to 40 minutes, until springy to the touch.
- Let cool for 20 minutes, then invert the cake onto a rack to cool completely.
- Lower the oven temperature to 350°.
- MAKE THE LIMONCELLO SYRUP:
- In a small saucepan, simmer the water and sugar over moderate heat just until the sugar is dissolved, about 5 minutes.
- Let cool, then stir in the limoncello.
- Brush the syrup all over the cake, allowing it to soak inches
- MAKE THE CARAMEL TOPPING:
- Line a large baking sheet with parchment paper.
- In a heavy saucepan, stir the sugar with the cream of tartar and water until sandy.
- Wash down the side of the pan with a moistened pastry brush to remove any sugar crystals.
- Bring the mixture to a boil over moderately high heat and cook without stirring until a deep honey-colored caramel forms, about 5 minutes.
- Remove from the heat.
- Carefully swirl the pan to cool the caramel slightly, then pour it onto the baking sheet in a rough round.
- Using an offset spatula, spread the caramel into a 13-inch round and let stand until slightly cooled but still pliable, about 5 minutes.
- Invert the caramel round over the cake and peel off the parchment paper.
- Gently press the caramel onto the cake before it hardens to help it conform.
- If the caramel hardens as you work, place the caramel-coated cake in the oven for 2 to 3 minutes, just to soften the caramel.
- When the caramel has hardened, serve with Lime-Yogurt Mousse (recipe to follow).