lemon jiggly cake





* 2 lemons, zest and juice
* 1/4 cup milk
* 4 oz butter
* 4 oz cream cheese
* 4 oz ricotta cheese
* 1/4 teaspoon salt
* 1 + 1/4 cup sugar
* 1 teaspoon vanilla
* 13 egg whites
* 6 egg yolks

* bake 25 minutes at 325℉
* bake 1.5 hours at 280℉






Mine did not rise very much so it doesn't jiggle :-(

It tastes delicious. It's so lemony it'll make your jaws squeak.

[I used the massive Nikon 14-24mm wide angle lens and had to get 2" away from the cake or else the lens would scoop up the whole kitchen and make the cake tiny. And I didn't want that. Close up it does this wild thing with perspective. It's fun. But it's also very tricky]

2 comments:

Rabel said...

"Mine did not rise very much so it doesn't jiggle"

This is a major disappointment. If Chip can't do it how can I have any hope? What do you think was the problem? Too much mixing? Did you use a water bath? A lot of recipes call for a little cornstarch or cream of tartar. It's over my head but I'm pulling for you to give it another try.

Chip Ahoy said...

I used half ricotta but that wasn't it. That actually made it lighter.

I beat the eggs using an emersion blender with a beater attachment. A single whisk that rotates.

My egg whites were not beaten to stiff stage. Once I mixed them with the batter it was actually liquid on bottom.

I bolloxed the whole thing, actually. I didn't read the recipe and originally used all thirteen egg yolks. Then I went online and checked the woman's website. She uses only 6 egg yolks and that does make a lot more sense.

So I divided what I had in half and added half more the other ingredients. I know from making soufflés I had a lot more mixture than I needed. I just seemed way too much for the egg whites.

I knew better but I didn't care that much.

I'm doing this in Denver. Inside a pressure pot would work better.

I did not use a water bath because I don't care about cracks on the top.

But I did use a pan of water underneath the whole thing. The oven was very moist. Whenever I opened the oven door a fog lifted out into my face.

Recipe calles for 1/2 cup of milk. I used 1/4 cup lemon juice and 1/4 cup milk. I don't think that affected anything.

I will do this again using a proper mixer for th egg whites.

I will say, the cake is excellent. I like it a lot just the way it is. I keep visualizing serving this to people who I know really REALLY REALLY like key lime pie made with eagle brand condensed sugared-milk. A heavy thick citrus cloying cheesecake-like concoction. This is the best of this sort I've ever had.

The bottom of mine is a silky chiffon that is very attractive. The top portion is more foamy.

If I tried it again, and it failed this way again, I'd still make it yet again and serve it as if that failure was intended. It's an excellent cake and I have no complaints.

I pretty sure you would like it too.

Now that I know the measurements the next one will be even easier. It's actually a standard soufflé recipe except with a lot more egg whites.

Incidentally, Vincent Price's Treasury of Recipes has a recipe for quiche Lorraine, that I learned from at age 20, that calls for a dozen egg yolks. It is extremely rich and custardy, similar to the bottom of my cake. Except my cake is much lighter than that.

TLDR; my egg whites were done poorly. My foam baked but hardly rose at all. The part that did rise was countered by the portion that sank and consolidated into chiffon. Delicious citrus chiffon.

I just now at a piece and I cannot get over how good this tastes. It's better than any actual cake.

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