Taken from Rose's Heavenly Cakes, this name is derived partially from the recommended way of eating it, that is pinching out the pieces of the fluffy cake between your fingers and also the word 'salt' is because it was created by Miquel B Costabella, a baker of Salt Bakery, which was named after the village of Salt in Spain.
A disappointed cake..to me. Despite it being soft and fluffy ( but not as fluffy as chiffon) , i do not like the taste of this cake. I find it a little eggy and though it is soft, the texture seems a little sticky, a little coarse, a little nutty... I might have also done something wrong when making the cake, i really do not know. It could also be my tastebud, i dont seem to like the taste. But my two bake along buddies, Joyce and Zoe have actually have good reviews about this cake, go over and see theirs.
While the ingredients seem simple enough, you will need some time to make the batter. If you read the recipe below, then you know why. You will need 20-25 minutes to make the batter alone. Reason is that you will need to add the beaten eggs to the egg whites meringue 2 tablespoons at at time and beat for 2 minutes for each addition... Yawwn....anyway, if any of you who are curious about the taste of the cake and who like to try, here's the recipe. Who knows, maybe you'll love this cake!
Recipe ( from Rose's Heavenly Cakes)
4 oz/ 112 gms sliced almonds, preferably unblanched
6.3oz/181gms superfine sugar
6 large eggs, weighing 10.6oz/300gms
2 large egg whites, weighing 2 oz/60gms, at room temperature
1 tsp lemon zest, grated
2 oz/56gms cake flour ( or bleached all purpose flour)
Baking Pan: one 9 by 21/2 to 3" springform or cake pan, coated with shortening, bottom and sides ined with parchment. For the sides, cut a 33 by 3" band of parchment, overlapping an extra piece if necessary to make it long enough. Wrap and press it against the inside wall of the pan.Use some extra shortening to coat the overlapping ends to hold them in place against the first strip of parchment.
Preheat the oven: 20 minutes or more before baking, set an oven rack in the lower third of the oven and preheat to 325F/160C
1. Spread the almonds evenly on baking sheet and bake for 7 minutes, or until pale golden. Cool completely. In a food processor, pulse the almonds and 21/2 tbsps of sugar ( from 112gm of sugar) until as fine as possible. Stop before the nuts start to become pasty.
3.In the bowl of a stand mixer fitted with the whisk beater, beat the egg whites on medium-low speed until foamy. Raise the speed to med-high and beat until soft peaks form. Gradually beat in the remaining sugar, stopping the mixer once to scrape down the sides of the bowl. Continue beating till meringue is very thick and glossy, but it will not be smooth. Detach the whisk from the mixer and use it to stir the almond mixture into the meringue until evenly incorporated.
4.Reattach the whisk beater and with mixer on med speed, add the beaten egg to the meringue 2 tablespoons at a time, beating for 2 minutes between each addition. it should take a total of 20-25 minutes, but be sure to beat for a minimum of 20 minutes. Beat in the lemon zest. Remove the bowl and beater from the stand. (While the mixture is beating, weigh or measure out the flour)
5.Sift the flour onto the batter and using the whisk batter or large balloon whisk, fold in the flour until fuuly incorporated. Reach to the bottom of the bowl and be sure that no white specks of flour remain. Pour the batter into the prepared pan( is using a 2" high pan, the batter will come almost to the top pf the pan)
6.Bake for 25-25minutes or until cake tester inserted in the center comes out clean and the cake springs back when pressed very lightly in the center. The cake will rise just a little and then sink slightly in the center.
7. Set the pan on a wire rack and immediately loosen and remove the sides, leaving the parchment attached to the cake. If using a solid pan, lift the cake out using the parchment and set it on the wire rack.Allow the cake to cool until us warm or room temperature, about 1 hour. ( leave the parchment in place until the entire cake is consumed )