|
For the filling:
2 pints ice cream, slightly softened
(any flavor, preferably rich flavor)
For the cake:
1 teaspoon butter, softened
½ cup cake flour
pinch of salt
3 eggs, separated
½ cup sugar
½ teaspoon grated lemon zest
1 tablespoon fresh lemon juice
For the meringue:
4 egg whites
2 pinches cream of tartar
½ cup sugar
|
|
Method:
For the filling: Line a 7"-diameter bowl
with a 15" piece of plastic wrap, allowing excess to hang over rim of
bowl. Pack ice cream into bowl, smoothing out top, and freeze
until solid, at least 4-5 hours. For the cake: Preheat oven to
180°C. Butter an 8" round cake pan with half the butter.
Line pan with an 8" disk of parchment paper, butter paper with
remaining butter, and set aside. Sift together flour and salt
into a small bowl and set aside. Put egg yolks into a mixing
bowl and beat with an electric mixer on medium-high speed until pale
yellow, about 1 minute. Gradually add sugar while continuing to
beat; beat until fluffy, about 1 minute. Stir in lemon zest and
juice and set aside. Put egg whites into another mixing bowl and
beat with clean beaters on medium-high speed until stiff but not dry
peaks form, about 2 minutes. Fold whites into yolk mixture with
a rubber spatula. Fold in flour mixture in two batches, taking
care not to deflate batter. Pour batter into prepared pan and
bake until toothpick inserted in center comes out clean, 20-25
minutes. Set aside to cool completely, then invert onto a rack,
peel off and discard parchment, and set cake aside. For the
meringue: Preheat oven to 220°C. Put egg whites and cream of
tartar into a mixing bowl and beat with an electric mixer on medium
speed until soft peaks form, about 1 minute. Increase speed to
high and gradually add sugar, beating until thick, shiny, stiff but
not dry peaks form, about 2 minutes. Put cake onto a
parchment-lined baking sheet. Invert ice cream onto cake and
peel off plastic. Cover ice cream and cake with meringue.
Bake until meringue begins to brown, about 5 minutes. Carefully
transfer to a cake plate and serve immediately.
|