I'm sure I'm not the only one who was caught off guard yesterday by the announcement of the Daring Baker's First Birthday!
Sure, I've been a Daring Baker since January, but back then we were just a bunch of gals baking croissants together on one day. We didn't actually get the name Daring Baker's until later. Which is probably what threw me when I read both Ivonne and Lis' posts (plus saw Lis' lovely cake on the DB blog - and I so do think you could have made that Lis!)
There is no way I could let the occasion pass by without some sort of treat, even if that treat was going to be a day late!
So before he left this morning, I told my husband I was going to make a cake for the Daring Baker's and what kind would he like? He was very thoughtful for awhile and then finally said, "Lemon. Hey, I didn't pick black forest!" (And I guess it says a little something about our relationship that he did not even bat an eye when I said I was going to make a birthday cake for my online baking group.)
I doubt he is expecting this as a lemon cake though - Lemon Souffle Cake from Tish Boyle's The Cake Book. He only said lemon, he didn't say anything else, so I'm sure he is expecting a layer cake with icing rather than a lighter than air souffle that has to be scooped out of the pan. But this is about the Daring Baker's, part of which is trying new things and stepping outside of our comfort zones. My comfort zone had never made a souffle before, let alone a souffle cake, so lemon requirement met, that's what I chose to make!
HAPPY BIRTHDAY DARING BAKERS!!!
Oh you mean you want the recipe now? Oh well, alright....
Lemon Souffle Cake
from Tish Boyle's The Cake Book
1 cup sugar
1/4 cup flour
1/4 teaspoon salt
3 large eggs, separated
1 cup sour cream
2 tablespoons unsalted butter, melted
2 teaspoons finely grated lemon zest
1/4 cup freshly squeezed lemon juice
Position a rack in the center of the oven and preheat the oven to 325F. Butter the bottom and sides of an 8 inch square baking pan.
In a medium bowl, stir together the sugar, flour and salt - set aside.
In another bowl, whisk together the egg yolks, sour cream, melted butter, lemon zest and lemon juice until blended. Pour this mixture over the dry ingredients and stir until blended.
In the bowl of an electric mixer, using the whisk attachment, beat the egg whites at medium low speed until frothy. Gradually increase the speed to high and beat until the whites just form stiff peaks. Do not overbeat. Gently fold the beaten whites into the batter. Scrape the batter into the prepared pan.
Place the baking pan in a roasting pan or larger baking pan. Pour enough hot water into the roasting pan so that it comes 3/4 inch up the sides of the square pan.
Bake the cake for 30-35 minutes, until it is puffed and set in the center. Remove the pan from the water bath and place it on a wire rack. Let the cake cool for 10 minutes before serving.
To serve, cut the cake into squares. Scoop each square onto a plate and serve immediately.
This cake is best served the day it's made.