Light and lemony, this cake has a soft and velvety texture that works especially well for those nights when a heavy dessert won’t do.
Sounded good to me! I thought the hardest part would be beating the 3 egg whites without adding creme of tartar.
But that part turned out just fine and I whipped them to stiff peaks.
Then it got… weird. In a separate bowl I was supposed to mix 3 eggs yolks with 1/4 cup lemon juice, 1 tsp lemon zest, 3 tbsp unsalted softened butter and 1 1/2 cups skim milk.
I decided to beat the first components together and it looked… Weird! The butter never broke down and everything looked quite curdled. Then I added the milk after moving everything to a large pourable measuring container.
Now I know this part is NOT my fault! The recipe calls for 1/4 cup flour in the list of ingredients but nowhere within the recipe does it say when or how to add it. I sensed impending doom… But I added it anyway.
I folded in a third of the egg whites and then whisked in the rest. See how curdled it looks?!
When I added it to the greased crockpot it actually kind of looked like a soufflé which gave me hope. You have to cover and cook on high for 2-3 hours.
Well I fell asleep and then found out dinner plans had changed and that we would be eating much later. As you can see the sides burned and after I turned the slow cooker to low, everything started to deflate. By the time we could eat, it was absolutely inedible and tasted like burned lemons. Something I very much never want to experience ever again.
I need your help!
So strike 2 for Slow Cooker Desserts although I think this one is officially a draw. We both screwed up, the cookbook and I. Since I seem to have no luck on my own, please let me know what you think I should try next. I am going for chocolate! You can either comment or vote in my poll on my blog: Triple Chocolate Brownies, Chocolate Chip Peanut Butter Bars or Chocolate Chip Cookie Bars.