A Fourth of July cake from the new “Art of Real Food” cookbook

Fourth of July Cake
From the cookbook The Art of Real Food by Joanne Neft and Laura Kenny

Preheat oven to 350 degrees
1 c. cake flour; 1-1/2 c. sugar; 1/2 tsp. salt; 1-1/2 c. free-range egg whites (about 12 eggs); 1 tsp. cream of tartar; 1 Tbsp. Meyer lemon juice; 1-1/2 tsp. vanilla extract

Sift flour, measure and place in bowl. Add 1/2 c. sugar, and salt to flour; sift twice more. Set aside.
Beat egg whites in a large bowl. When whites are foamy, add cream of tartar, lemon juice and vanilla. Slowly add remaining cup of sugar. Beat whites until they form stiff peaks and sugar is dissolved.

Fold in flour with spatula. Do not over mix. Turn into a very clean grease-free 10-inch tube pan.
Bake 50 min. Test for doneness by pressing lightly in the center of cake; if it springs back, cake is done. Remove from oven to cool.

Meyer Lemon Cream Cheese Icing
3 oz. organic cream cheese; 1-1/2 Tbsp. half & half or heavy cream; 1/4 c. confectioners sugar, sifted; 1 Tbsp. Meyer lemon zest, 1 c. blueberries, 1c. rasberries or strawberries
Whip cream cheese and cream until fluffy. Slowly add sifted sugar. Add lemon zest and blend. Slice cake in 1/2 horizontally (freeze remaining half); pour icing over cake, letting it dribble down the sides. Top with berries. Bingo! Red, white and blue!

(Photo by Keith Sutter)

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