LEMON BEATERS MENU RECIPES

Steps:

• Cake - Glaze - Assembly
• Preheat the oven to 325°F (165°C).
• Whip the egg whites with the cream of tartar until foamy, then gradually pour in ½ cup (100 g) of the sugar, whipping until the whites hold a medium peak when the beaters are lifted. Set aside.
• In a separate bowl, sift the flour, the remaining ½ cup (100 g) of sugar, the baking powder, and salt. Add the oil, egg yolks, lemon zest, and juice, and then, using electric beaters or a stand mixer fitted with the whip attachment, whip this on high speed until it is thick, pale, and almost double in volume, about 3 minutes.
• Using a whisk, fold a third of the whites into the flour mixture until almost blended, then fold in the remaining two-thirds until evenly incorporated. Fill a piping bag (with no tip) or use 2 spoons to fill 48 ungreased mini-muffin cups with the batter, filling each cup about ¾ full. Bake the mini cakes for 16 to 18 minutes, until the cakes, spring back when gently pressed. While cooling the cakes, invert the tins so they are upside down (you can rest them on ramekins, so that air can circulate underneath them).
• To remove the cakes from the tins, run a small palette knife around the cake and gently pop each out. Place these uprights on a cooling rack that is resting over a parchment-lined baking tray.
• To prepare the glaze, stir 1 cup (200 g) of the sugar and the lemon juice over medium heat until the sugar has dissolved and the mixture just comes up to a simmer. Remove the pot from the heat and set it aside to cool for 15 minutes.
• Stir in the remaining 1/3 cup (70 g) of sugar (this will help create the crystal effect when the glaze sets). Spoon or brush each mini chiffon cake generously with the lemon glaze, ensuring that the tops and sides are covered. If you wish, top each mini cake with a little candied flower or silver dragée. Let the cakes sit for at least 2 hours before serving or storing in an airtight container
• The mini chiffons will keep for up to 2 days in an airtight container (do not refrigerate or freeze).

Steps:

• Preheat oven to 325°. Butter a shallow 1½–2-qt. baking dish, then sprinkle with granulated sugar. Stir buttermilk, crème fraîche, lemon zest, and lemon juice in a medium bowl just to combine and set aside.
• Using an electric mixer on high speed, beat 4 Tbsp. butter and ¾ cup granulated sugar in a large bowl until well combined, about 4 minutes. Add egg yolks 1 at a time, beating to blend between additions and scraping down sides of bowl as needed.
• Reduce mixer speed to low and, with motor running, add reserved buttermilk mixture in 3 additions, alternating with flour in 2 additions, beginning and ending with buttermilk mixture (batter will be extremely loose).
• Using an electric mixer with clean, dry beaters, beat egg whites and salt on high speed in a medium bowl until soft peaks form. Fold egg whites into pudding cake batter in 3 additions, just barely blending after each addition.
• Scrape pudding cake batter into prepared baking dish and place on a rimmed baking sheet. Bake until top is puffed and golden brown and center barely jiggles, 35–45 minutes. Transfer baking dish to a wire rack and let pudding cake cool at least 30 minutes.
• Serve pudding cake dusted with powdered sugar and topped with blackberries, if desired.
• Pudding cake can be baked 1 day ahead. Cover and chill. Bring to room temperature before serving.