American
Cuisine
Ingredient:
- 1 ½ sticks
unsalted butter, softened.
- ¾ cup plus 2
tablespoons light brown sugar.
- 2
thin-skinned lemons, sliced paper-thin crosswise, seeds discarded.
- 1 ½ cups
all-purpose flour.
- 2 tsp baking powder.
- ¼ tsp salt.
- 1 cup
granulated sugar.
- 1 tsp pure
vanilla extract.
- 2 large eggs,
separated.
- ¾ cup whole
milk.
- ¼ tsp cream
of tartar.
- Sweetened
whipped cream, for serving.
Diractions:
- Preheat the
oven to 350°.
- Set a 9 inch
nonstick cake pan over moderate heat.
- Add 4 tbsp of
the butter and when it is melted, stir in the brown sugar until dissolved,
about 1 minute.
- Remove from
the heat. Arrange the lemon slices in the melted brown sugar.
- In a medium
bowl, whisk the flour with the baking powder and salt.
- In a large
bowl, with an electric mixer, beat the remaining 8 tbsp of butter with the
granulated sugar until light and fluffy.
- Beat in the
vanilla and the egg yolks, one at a time.
- At low speed,
beat in the dry ingredients in 3 batches, alternating with the milk.
- In a
stainless steel bowl, beat the egg whites with the cream of tartar at high
speed until firm peaks form.
- Fold
one-third of the beaten whites into the batter, and then fold in the rest.
- Scrape the
batter into the prepared pan and bake for about 30 minutes, or until a
toothpick inserted in the center of the cake comes out clean.
- Let cool in
the pan for 15 minutes, and then invert it onto a plate. Serve warm or at room
temperature with whipped cream.