2 cups of all-purpose flour, sifted
1 1/2 cups of confectioner's sugar
1 tablespoon of active dry yeast
1/4 teaspoon of salt
1/4 cup of milk
4 large eggs at room temperature
2 tablespoons of vanilla extract
1 cup and 2 tablespoons of unsalted butter, softened
1/3 cup of papaya seeds
1 tablespoon of grated lemon zest
1/3 cup of freshly squeezed lemon juice
2 cups of all-purpose flour, sifted
1 1/2 cups of confectioner's sugar
1 tablespoon of active dry yeast
1/4 teaspoon of salt
1/4 cup of milk
4 large eggs at room temperature
2 tablespoons of vanilla extract
1 cup and 2 tablespoons of unsalted butter, softened
1/3 cup of papaya seeds
1 tablespoon of grated lemon zest
1/3 cup of freshly squeezed lemon juice
Grease a 29x13cm angel food cake pan. Reserve
In a large bowl, whisk together the flour, sugar, yeast, and salt. Reserve
In a medium bowl, combine the milk, eggs, and vanilla extract
Beat lightly
Divide this mixture in half and add the butter and dry ingredients to one of the halves
Beat with an electric mixer on medium speed, scraping the sides of the bowl
Add the remaining egg mixture and beat for 40 seconds
Add the papaya seeds and lemon zest, and mix well
Preheat oven to 180°C (moderate)
Place the cake batter in the prepared pan and bake for 1 hour or until a toothpick inserted into the center comes out clean
If the top begins to brown too much, cover with aluminum foil
While the cake is baking, prepare the glaze: In a small saucepan, melt the remaining confectioner's sugar with the lemon juice over low heat
Remove the cake from the oven and without removing it from the pan, brush the top with a little of the glaze
Allow to cool for 10 minutes
Release the cake from the pan using a spatula and turn it upside down onto a wire rack or a surface
Brush the bottom and sides of the cake with the remaining glaze
Turn the cake over again, allowing it to cool completely before serving
Serve at lunchtime or coffee time.
