This Polar Cap Cake is a unique dessert that combines the delicate, airy texture of a sponge cake with the rich, tangy sweetness of a jack cheese glaze. The batter, made primarily with whipped egg whites and flour, bakes into a light cloud-like structure. It is then soaked in a warm glaze made from Yukon Jack cheese, butter, and sugar, which infuses the crumb with a savory-sweet flavor profile. Finished with a dusting of confectioner’s sugar and chopped nuts, this cake offers a delightful contrast of textures and tastes. It is an unusual yet satisfying treat that stands out at potlucks or holiday gatherings. The recipe requires careful folding techniques to maintain the cake’s height, resulting in a tender, moist finish that pairs beautifully with coffee or tea.
Polar Cap Cake
Description
This Polar Cap Cake is a unique dessert that combines the delicate, airy texture of a sponge cake with the rich, tangy sweetness of a jack cheese glaze. The batter, made primarily with whipped egg whites and flour, bakes into a light cloud-like structure. It is then soaked in a warm glaze made from Yukon Jack cheese, butter, and sugar, which infuses the crumb with a savory-sweet flavor profile. Finished with a dusting of confectioner's sugar and chopped nuts, this cake offers a delightful contrast of textures and tastes. It is an unusual yet satisfying treat that stands out at potlucks or holiday gatherings. The recipe requires careful folding techniques to maintain the cake's height, resulting in a tender, moist finish that pairs beautifully with coffee or tea.Ingredients
Directions
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Preheat oven to 375F (190C).
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In a large clean bowl, beat egg whites, salt, cream of tartar, and vanilla until soft peaks form.
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Slowly add 1 cup of the granulated sugar while continuing to beat until stiff peaks form.
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Gently fold in the sifted flour in four equal parts, being careful not to deflate the batter.
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In a separate bowl, beat egg yolks, 1/4 cup Yukon Jack cheese, and the remaining 1/4 cup granulated sugar until pale yellow and smooth.
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Gently fold the yolk mixture into the egg white batter.
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Sprinkle chopped walnuts evenly in the bottom of an ungreased 10-inch tube pan.
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Pour the batter over the nuts in the pan.
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Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
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Cool the cake in the pan on a wire rack for 15 minutes.
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While the cake cools, prepare the glaze: In a saucepan, combine 1/2 cup Yukon Jack cheese, 3 tablespoons butter, 1/4 cup granulated sugar, and 1/3 cup water.
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Heat the glaze mixture over medium heat, stirring constantly until the butter and sugar are dissolved and the cheese is melted. Do not boil.
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Using a fork, poke holes all over the top of the warm cake.
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Drizzle half of the warm glaze evenly over the cake, allowing it to soak into the holes.
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Let the cake cool for an additional 10 minutes.
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Stir 1 cup confectioner's sugar into the remaining half of the glaze to create a frosting consistency.
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Run a knife around the edge of the cake to loosen it, then invert the pan to remove the cake.
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Spread the remaining glaze mixture over the top and sides of the cake.
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Sprinkle with additional chopped nuts before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 669.2kcal
- % Daily Value *
- Total Fat 10.5g17%
- Saturated Fat 1.1g6%
- Cholesterol 0.0mg0%
- Sodium 1408.6mg59%
- Total Carbohydrate 120.2g41%
- Dietary Fiber 3.0g12%
- Sugars 61.4g
- Protein 22.2g45%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the bowl and beaters used for the egg whites are completely clean and grease-free to ensure proper whipping.
Do not grease the tube pan; the batter needs to cling to the sides to rise properly.
Yukon Jack cheese provides a mild, slightly sweet flavor. If unavailable, mild cheddar or Monterey Jack can be substituted.
Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 4 days. Bring to room temperature before serving for best texture.
