A few days ago I wrote a blog post with "Cool weather...." in the title. Today it's the opposite. Hot and steamy are the forecast for this entire weekend here in KC. We had rain overnight which was nice for the plants, but only added to the steamy for this afternoon. C'est la vie. Summer doesn't have much time left before it's over. I'm looking forward to fall rains, shortening days, and heading towards all the end-of-the-year holidays.
A new item has been added to the full menu: soft light lemon snack cake with raspberry sweet cream. This cake is only mildly sweet and mildly lemony. Sometimes I make things with really strong lemon flavor, such as my lemon poppy seed muffins and my lemon curds. But this is a snack cake. It's supposed to be gentle on the palate. It's a nice simple cake that I pair with raspberry sweet cream. It takes a lot of fresh raspberries to make this cream. They reduce for a long time in the pan with a bit of sugar until they are ready to be strained so that I'm left with a highly concentrated raspberry liquid. No seeds or pulp go into the cream, only the concentrated liquid. And it gives a wonderful contrast to the light lemon of the cake. A significant amount of whipped egg whites go into the cake but it's not quite a typical chiffon nor an angel food cake, and it's also not a normal flour cake. It's somewhere in between. And the raspberry cream is a perfect accompaniment.
It's a great cake to have on a hot steamy day such as today.
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