Egg Cake
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. This is called egg cake because it is a version of an old-fashioned sponge cake with no leavening other than the eggs. It also can be shaped like an Easter egg, so it becomes another version of an egg cake! As a matter of fact, this can be sculpted into many shapes for your special occasions. It is a refreshing change from the overly sweet decorated cakes we have gotten accustomed to. Serves 8-10.
1/4 cup unsalted butter
1 tablespoon vanilla bean paste or pure vanilla extract
1 tablespoon orange or lemon juice (or sherry)
1 cup unbleached all purpose flour
1/4 teaspoon fine sea salt
4 eggs (local free range)
1/2 cup crystalline brown sugar
orange marmalade
ricotta cheese (15 oz container)
Preheat oven to 350 degrees. Brush a 9 inch layer cake pan, or a 5 by 9 inch loaf pan with olive oil. ( I love Chicago Metallic's biscotti pan, measures 6 by 12 inches) Melt butter 30 seconds in microwave and then add the vanilla and juice to it and set aside. Whisk the flour and measure 1 cup. Sprinkle with the salt and set aside. In batter bowl with electric mixer, beat the eggs with the sugar for about 4-5 minutes or until the mixture is very thick and more than double in bulk. Turn mixer to low speed and gently add the flour, salt and the butter mixture. Blend gently, do not beat. Scoop into the oiled pan and bake for 25-30 minutes or until lightly browned. Allow to stand about 5 minutes before inverting onto a cutting board. Cool completely.
With a serrated cake or bread knife, cut the cake into whatever shape you desire. Spread with marmalade, and use the "scraps" to fill in and to make layers, as desired. Spread marmalade between layers, and then spread and pile on the ricotta cheese to make the creation take shape! Dollop with orange marmalade to decorate the egg. Slice and serve.
Recipe created 2009-04-07.
