Soft-Boiled Egg Cake
From mystic_river1 17 years ago
- 20 minutes to make
- Serves 2
This cake is not made with soft-boiled eggs; it's something of a gag made to resemble its namesake dish. You make two small angel food cakes, hollow them out, fill them with warm lemon curd, and cover them with whipped cream. Read more When you cut it open the lemon curd runs out like the gooey yolk of a soft-boiled egg. See less
Ingredients
- For the angel-food cake: shopping list
- --------------------------------- shopping list
- 4 egg whites shopping list
- 1/2 cup confectioner's sugar shopping list
- 1/2 tsp. cream of tartar shopping list
- 1/2 tsp. vanilla extract shopping list
- 1/3 cup cake flour shopping list
- pinch salt shopping list
- -------------------------- shopping list
- For the lemon curd: shopping list
- -------------------------- shopping list
- 4 egg yolks shopping list
- 2/3 cup granulated sugar shopping list
- zest and juice of 2 lemons shopping list
- 1/2 cup (1 stick) unsalted butter shopping list
- pinch salt shopping list
- For the "shell": shopping list
- 1/2 cup whipped cream shopping list
How to make it
- In a clean mixing bowl, whisk the egg whites together with the cream of tartar and vanilla extract until foamy.
- Add half of the confectioners sugar to the egg whites in stages while whisking.
- Continue whisking until medium peaks form.
- Sift the cake flour with the rest of the confectioner's sugar and the salt.
- Fold the dry ingredients into the egg whites in stages.
- Pour the batter into small cake molds and bake in a 350 degree oven until a skewer comes out clean; about 15-20 minutes.
- Cool completely before unmolding.
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- For the lemon curd,
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- whisk together the egg yolks with the sugar and salt until creamy.
- Add the lemon zest and juice and cook over a double-boiler until the mixture just starts to thicken.
- Whisk the butter in by tablespoons over the double-boiler, and continue whisking until the curd thickens to your liking.
- Cut the centers out of two angel food cakes and stack them with their wide ends touching.
- Cover the outside of the cakes, except the top, with the whipped cream, and smooth it out evenly.
- Pour the warm lemon curd into the top of the cake, cover the hole with the plugs of cake you cut out of the centers, and smooth whipped cream over the top.
- When you cut into this cake, if the lemon curd is still warm it will run out onto the plate like a soft-boiled egg yolk.
- If the lemon curd is chilled, it will simply sit there, but the gimmick is only slightly less enjoyable.
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The Rating
Reviewed by 7 people-
So funny ,good one saving for a joke.thanks :)AND I love lemon curd.thanks
zanna
in MOUNT CLEMENS loved it
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