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1
Preheat oven to 325 degrees F.
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2
In a medium mixing bowl, combine sugar, egg yolks, and vanilla, whisking until smooth and frothy.
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3
Add the lemon zest and juice and whisk until well combined.
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4
In a separate larger mixing bowl, sift the cake flour and salt together; a fine-mesh sieve works well for this.
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5
Gingerly and gradually fold the egg yolk mixture into the sifted flour.
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6
In another mixing bowl, beat egg whites on high speed with a hand mixer until just frothy.
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7
Continue beating while gradually adding the sugar.
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8
Beat on high until soft peaks form.
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9
Gently fold beaten egg whites into batter, making sure not to deflate the air bubbles in the whites.
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10
Pour batter into an ungreased 10-inch tube pan and bake in the center of the oven for 45 minutes.
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11
Cool, upside down, in pan.
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12
Preheat the grill and make sure it is very clean.
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13
Cut the cooled cake into 8 slices, and then grill on both sides until nicely toasted on outside but still soft and moist on the inside, about 1 to 1 1/2 minutes per side, depending on how hot your grill is.
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14
Serve cake slices with cooled fruit compote and whipped cream, if desired.
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15
Peach and Cherry Compote:
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16
1 (16-ounce) bag frozen peaches
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17
2 (10-ounce) bags frozen cherries
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18
1 cup sugar
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19
1/2 cup water
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20
1 small orange, zested and juiced
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21
In a medium, heavy-bottomed, non-reactive saucepan, combine frozen fruit, sugar, water, and orange zest and juice in a large saucepan and cook over medium heat until mixture comes to a simmer.
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22
Reduce heat to low and cook for another 25 to 30 minutes or until thick.
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23
Let cool and then refrigerate until ready to use.
