This week's pick from Baking Chez Moi was from the "Simple Cakes" chapter. Baked in a bundt pan, this light, airy (almost fat-free) cake, with its lovely vanilla flavour, relied solely on eggs, with whites and yolks whipped separately, for its leavening.
I made a few changes to the recipe: I reduced the sugar by 100g and used
a lower-protein cake & pastry flour. I also successfully baked it in a 10-cup pan which was smaller than recommended. The cake did rise
above the top of the pan but the batter didn't spill over.
It had an interesting texture with a fine, even crumb that appeared to be quite moist but was actually a little dry, probably the effect of some of my changes. Fortunately, like the sponge cake that it is, it had the ability to absorb liquid without disintegrating
so Dorie's roasted strawberries made an excellent accompaniment.