This is an easy-to-make fine cake with a tender crumb; a scrumptious afternoon snack, perfect to a hot cup of coffee, tea, or a glass of ice-cold milk and a spectacular ending to an elegant meal.
Makes about 12 pieces.
You will need:
250 g unsalted butter or unsalted margarine, softened (8.82 oz)
250 g white fine granulated sugar (8.82 oz)
1/2 – 1 envelope DrOetker vanilla sugar or 1/8 to 1/4 teaspoon vanilla extract, optional
1/2 teaspoon fresh lemon zest
2 teaspoons – 1 tablespoon white Rum (e.g. Bacardi)
4 large eggs (at room temperature works best)
125 g unbleached, all-purpose flour (4.41 oz)
125 g cornstarch (4.41 oz)
1 leveled teaspoon baking powder
Prepare the baking pan first. Lightly butter (use unsalted) and flour the edges (inner wall belt) of a 22 cm (8.5-inch/9-inch) Springform pan. Tap off any excess flour (turn the cake pan upside down and tap on the base). Cover the bottom of the baking pan with parchment paper (cut a circle to size). Set aside until further use. Pre-heat the oven to 340 degrees Fahrenheit.
Whisk the unsalted butter or margarine in a kitchen bowl on the highest setting of an electric hand/stand mixer until smooth, for about 2 minutes. Lower the speed and, while whisking, gradually add sugar, vanilla sugar or vanilla extract (if used), lemon zest, and Rum. Switch to the highest setting and keep whisking until fully incorporated and creamy (takes a few minutes). Add one egg at a time and whisk for about 30 seconds per egg. Mix in each egg thoroughly before adding another one. Once all four eggs are incorporated, mix the measured flour, cornstarch, and baking powder. Sift it into a separate bowl. Spoon it into the batter and whisk, quickly mixing it in, using the lowest speed. Fill the batter into the prepared Springform pan. Smooth the surface with a spatula or a large spoon. Bake in a pre-heated oven, at 340 degrees Fahrenheit (170 Celsius), on the lowest oven rack, for 50 minutes. A tester (toothpick) inserted into the center of the cake should come out clean. Remove the cake from the oven and transfer it onto a wire rack. Carefully open and remove the wall belt of the Springform pan. Let the cake cool to room temperature, the base of the Springform pan still attached, about 30 minutes. Once the cake has cooled off, remove the base of the Springform pan. Carefully tear off the parchment paper and transfer the cake onto a cake plate. Sift the cake with powder/confectioners’ sugar. To create a design, place a stencil atop of the cake and sift over it. This is a simple, easily whipped-up exquisite cake, fine-flavored, with a crisp texture, and a light and tender crumb. Surprise your friends and invite them over for a fabulous piece of cake and serve it with some freshly brewed coffee or a glass of wine, then sit back and enjoy the compliments!
Flour mixed with cornstarch and baking powder, sugar, soft margarine (unsalted), and eggs
Springform pan lined with parchment paper
Batter in Springform pan (edges of cake pan lightly buttered and floured)
Freshly baked cake in Springform pan
Freshly baked cake resting on a wire rack (wall belt of Springform pan removed and base still attached)
Cooled cake turned upside down with parchment paper still attached to the bottom of the cake (base of Springform pan removed)
Cake upside down with parchment paper removed
Cake on a wire rack upside down with another wire rack on top to easily turn over the cake
Cake resting on a wire rack (top side up)
Cake dusted with powdered sugar (I used a stencil to make a design.)
Cake on a cake plate
A piece of the cake
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