“O taste and see that the Lord is good.”
This popular passage is from Psalm 34; a psalm about God giving people of faith the means to overcome fear and adversity. And one surprising and delightful encouragement toward that end is to taste deeply of God’s goodness.
Check out this Lemon Chiffon Cake recipe from Chef Chris Voigtsberger, chef and owner of Acacia Restaurant right here in Lawrenceville.
And if you want to see Chef Voigtsberger make it, check out this interview.
Ingredients:
2 1/4 cup flour
1 tsp baking powder
1/2 tsp salt
8 yolks
1/2 c sugar
Juice of 1 lemon
Zest of 1 lemon
1/2 c milk
1/3 c oil
8 whites
1/2 c sugar
Directions:
Mix dry ingredients, set aside. Whisk together yolks, lemon zest & juice, milk, oil and sugar. Add dry ingredients to this mixture. Whip 8 whites with stand mixer or hand mixer, gradually add 1/2 c sugar a little at a time until stiff peaks form. Fold egg whites into your lemon mixture until just incorporated.
Bake at 350 for 30-45 mins until toothpick inserted comes out dry.
