So, here's the deal. I'm obsessed with Game of Thrones on HBO. I've been obsessed with the book series for YEARS AND YEARS. I've met the author and personally yelled at him for not finishing the fifth book (still!). I have replica coins/currency from the books, as well as two hardcore swords (with a third in production). So when the show premiered, I was PUMPED.
My plan had been to make the Lemon Cake recipe that HBO was spreading around the internet and in real life with their food trucks in LA and NYC prior to the premiere. Except last weekend, the kitchen still wasn't put together and I wasn't ready to make something with a waterbath. It just wasn't the right time.
Yesterday was the right time. Yesterday, I made the official lemon cakes, which were done just in time for the show. I had trouble getting the egg whites beaten because my Kitchenaid mixer was too big (I know, I know, my life is hard), so I called my mom. She solves all my problems. She reminded me that I had a latte aerator (Aerolatte) in my Pile of Kitchen Stuff in the basement, so I used that. Perfectly beaten egg whites in less than 30 seconds! I will use this forever. So I did that, made the lemon cakes, and it was wonderful. These are so light and delicious. They taste just like lemon bars, but lighter. I love them!
So I unmolded the delicious lemon cakes and had a little bit of difficulty with the first one. Kind of wobbly. Then I unmolded the second one and it was beautiful, and then I dropped the ramekin on top, smashing it. Seriously. So instead, you get a picture of the ugly yet unsmashed first one.
Craft of Cooking, as posted on HBO.com
1/2 cup sugar, plus additional for dusting ramekins
2 eggs, separated
3 tablespoons plus 1 teaspoon all-purpose flour
Pinch of kosher salt
2/3 cup buttermilk
2 1/2 tablespoons fresh lemon juice
Finely chopped zest of 1 1/2 lemons
Heat the oven to 300. Butter and lightly sugar 6 4-ounce ramekins. Beat the egg whites until they hold soft peaks then set them aside. Sift the sugar with the flour and salt. In a mixer, using the whisk attachment, combine the buttermilk, lemon juice, egg yolks and lemon zest.
Gradually add the flour mixture then fold in the egg whites. Divide the batter between the prepared ramekins. Place the ramekins in a water bath (set the ramekins in a larger pan; fill the pan with enough hot water to come half way up the ramekins) cover with aluminum foil.
Bake until the cakes rise and are almost firm, about 25 minutes then uncover and continue baking until the tops are lightly golden and the cakes spring back when touched, about 15 minutes more. Unmold and serve.
Yield: 6 servings