Cosmic cake: Sweet success could start the great chiffon revolution
Carefully spoon the batter into an ungreased 10- by 4-inch tube, with feet and an ungreased removable bottom. The batter should come about 3/4 of the way up the sides.
Bake for 50 to 55 minutes, or until a tester or toothpick inserted into the center comes out clean.
With oven mitts, invert the pan immediately onto a cooling rack. Let the cake cool completely in the pan.
When ready to serve, turn the cake upright on the rack, and run a thin flexible knife or offset spatula around the outer and inner edges of the pan. Turn the cake out of the pan: Place a serving plate on top of the pan and, pressing the plate firmly with one hand, invert the whole thing with the other, allowing the cake to release onto the plate.
Prepare the glaze: In a small bowl, whisk the sugar, milk and lemon zest until blended. Drizzle liberally over the cake, letting it drip.
Recipe notes: The Meyer lemon is a hybrid variety of lemon that is sweeter and less acidic than other lemons, and very fragrant. It is in season from October through May. It is named for the importer who brought it to the U.S. from China in the early 20th century.
(Tami Weiser is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)
