Recipes and Food Articles on PastrySampler.com
These cakes have a light and sandy texture due to the high amount of cornstarch in the recipe. These cakes are best served fresh, and with a homemade or quality fruit perserve. Above we used cherry preserves.
unsalted butter, melted and cooled, plus more for greasing miniature
Preheat oven to 325°F. Butter 8 miniature loaf pans and line the bottoms with parchment paper.
Remove 4 teaspoons of the measured cup of sugar, and place in a separate bowl for garnish.
Place the remaining sugar with the eggs, vanilla and grated lemon rind in a bowl of a stand up mixer set over simmering water. Stir until the mixture is warm and the sugar is dissolved. Place bowl in a stand up mixture and attach a whip. Whip on medium high speed until light and fluffy, and pale in color, about 5 to 7 minutes. Sift the flour, cornstarch and salt together. Fold the flour into the eggs a cup at a time, then add in the butter in two parts, stirring until thoroughly incorporated. Divide the batter among the prepared pans. Sprinkle each with a little of the reserved 4 teaspoons sugar for garnish. Bake until golden and firm to the touch, about 25 minutes. Cool slightly, then unmold to cooling racks.
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