Black Metamorphosis, Aves series by elena lyakir
"In today's world of excess, instant gratification, distractions, and the continuous movement toward some or other 'destination' I would like to take my audience to a place that is not a 'destination' or a past memory, rather an 'in-between place', the process itself and the emotions that encompass memory; a place between dream and awake, imagination and reality, past and present; a pause between intention and action, thought and speech, action and reaction." - elena lyakir
BETWEEN A SPONGE AND A GOOEY CUSTARD
Is it pie or cake? What about something in-between... the following is a vintage recipe that possibly originated with the Pennsylvania Dutch. The pie filling uses a custard base with a bit of added flour. While baking, the pie undergoes a magical transformation as the filling separates into an upper sponge cake layer and a lower custard layer.
Lemon Sponge Pie
1 cup sugar
1/4 cup butter
2 heaping tablespoons flour
Juice and zest of 1 lemon
2 eggs, separated
1 cup milk
1 unbaked 9" pie shell (simple pie crust recipe)
- Preheat oven to 375° F. Cream together sugar and butter in a large mixing bowl. Add flour, salt, lemon juice, lemon zest, egg yolks and milk. Blend until thoroughly mixed.
- Beat egg whites until stiff, then gently fold into the lemon mixture. Pour into unbaked pie shell and bake for 10 minutes. Reduce heat heat to 325° F and continue baking for 35-40 minutes or until the pie is set and lightly golden brown on top.