Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This dense but moist cake, from John Gorham of Toro Bravo restaurant group in Portland, soaks up the juices from campfire-glazed summer fruit without turning soggy. Use a 10-in. round cake pan that's 2 in. deep.

John Gorham
This Story Originally Appeared On sunset.com

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Credit: Coral Von Zumwalt

Recipe Summary test

total:
2 hrs 25 mins
Yield:
Serves 10 to 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°. Butter a 10-in. round and 2-in.-deep cake pan. Set a piece of parchment paper, cut to fit, inside, then butter parchment and dust pan with flour. Set aside.

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  • Beat eggs in a large bowl with a mixer, using the whisk attachment, until frothy. Gradually add sugar and beat on high speed until mixture is pale and leaves a ribbon when you lift whisk, 6 to 8 minutes; scrape bowl halfway through.

  • Whisk flour, baking powder, baking soda, and salt together in a medium bowl. Whisk milk, oil, and lemon zest and juice together in a large measuring cup.

  • Add one-third of dry ingredients, then half of wet ingredients to egg mixture, beating after each addition until smooth; continue until all are added and stop a couple of times to scrape inside of bowl.

  • Pour batter into prepared pan and set in oven. Immediately turn down heat to 350°. Bake until cake pulls away from pan and a toothpick inserted in center comes out clean, 50 to 55 minutes.

  • Cool on a rack 15 minutes, then loosen cake from pan with a knife. Turn out onto a plate, remove parchment, and carefully flip cake back onto rack. Let cool completely.

  • Make ahead: Up to 2 days, wrapped airtight.

Chef's Notes

Total time includes 1 hour to cool.

Source

Toro Bravo restaurant group, Portland, OR

Nutrition Facts

508 calories; calories from fat 43%; protein 4.8g; fat 25g; saturated fat 6.3g; carbohydrates 70g; fiber 3.3g; sodium 225mg; cholesterol 49mg.
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