Tara Jensen’s cookbook, A Baker’s Year, closes with an outline of the lunar cycle from new moon to waning crescent, followed by instructions for setting a new moon intention, and recipes for lofty, single layer “moon cakes” beginning with this full moon cake. “Incorporate all of the ingredients quickly and efficiently, and while it’s baking, sit next to your oven with a clock, a pen, and a notepad. Do not open the oven door for the first 20 minutes of baking. Make notes when the cake becomes golden brown and pulls away slightly from the edges, when the smells of the cake change, and to describe how it’s baking in your pan. Take the time to do some deep breathing and reflect on your recent days. Poke the center of the cake with a knife. When it comes out clean, make a note of the time and pull the cake from the oven. You may forgo the timer and the notepad once you learn the rhythm,” she writes, “but perhaps you will enjoy it, bringing the ritual of goal-setting and journal writing with you into your baking.” Read more about Jensen’s bakery here.
Text and illustration credits (c) 2018 by Tara Jensen and reprinted by permission of St. Martin's Press.
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What you’ll need
Electric Mixer
$40 At Amazon
9" Springform Pan
$17 At Amazon
Get It Right Spatula
$13 At Amazon
Wooden Spoon
$7 At Amazon
Ingredients
Makes one 9" cake
Dry Ingredients
2½
½
2
¾
Wet Ingredients
5
1
¾
¼
Egg Whites
9
¼
Special Equipment
Preparation
Step 1
Arrange a rack in center of oven; preheat to 325°. Cut a 9" circle of parchment to cover bottom of springform pan. Grease pan with butter, dust with flour, and set parchment inside.
Step 2
Sift sugar, baking powder, salt, and remaining 2½ cups flour into a medium bowl. Stir in lemon zest.
Step 3
Whisk egg yolks and vanilla in a medium bowl. Add milk and whisk to combine, then add oil and whisk again to combine.
Step 4
Pour yolk mixture into dry ingredients. Fold batter with a wooden spoon, scraping bottom and sides of bowl, until creamy, glossy, and fully combined (about 6–7 folds).
Step 5
Using an electric mixer on medium-high speed, beat egg whites in a large bowl until soft peaks form. Add cream of tartar and continue to beat until stiff peaks form (do not overbeat; it will dry out the egg whites).
Step 6
Using a large spatula, fold one-third of egg whites into batter to lighten. Fold in remaining egg whites in two additions until batter is bubbly, shiny, and loose.
Step 7
Pour batter into prepared pan and bake cake until a tester inserted into the center comes out clean, 45–50 minutes.
Step 8
Run a very sharp knife between edge of cake and pan. Let cool in pan until cool to the touch, about 1 hour.
Step 9
Carefully remove adjustable body of springform pan and invert cake onto a platter. Peel off parchment. Serve plain or top with whipped cream or icing, if using.
