8.25.2010

Just Dessert

HH and I visited the State Street Bistro, with Uncle Larry as the head chef. You may remember Uncle Larry from the Frito Pork Roast, so yummy! Anyway, with the Bistros wonderful view of downtown San Diego, we got the best table in the house – literally.

Anyway, Chef Uncle Larry did a great job on a delightful grilled dinner on a very warm summer night. HH and I were asked to bring dessert, and something light for the summer seemed in order. So, Lemon Angel Food Cake with Blueberry/Lemon Sauce.

The dessert recipe started off as Orange Angel Food Cake with Fruit Compote, which meant dried apricots and dried cranberries. But that just didn’t sound good, so I changed it. The new Holly’s Diner creation was delicious, if I do say so myself!

Here’s the Holly’s Diner recipe:

Lemon Angel Food Cake with Blueberry/Lemon Sauce
1 ½ cups of egg whites (11 – 13 large)
1 tsp cream of tartar
1 1/3 cups baking sugar (extra fine)
1 tbsp finely shredded lemon peel (one lemon)
1 cup sifted cake flour
1 1/3 cups water
1 pint fresh blueberries
2/3 cup lemon juice (a little less is okay)
1/3 cup granulated sugar
2 cinnamon sticks
½ tsp vanilla
¼ tsp lemon extract
Splash of almond extract

In an extra-large bowl allow egg whites to stand at room temperature for 30 minutes. Add cream of tartar to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the 1 1/3 cups baking sugar, about 2 tbsp at a time, beating until stiff peaks form (tips stand straight).

Sprinkle lemon peel over beaten egg whites. Sift about one-fourth of the flour over beaten egg whites; fold in gently. Repeat, folding in the remaining flour by fourths. Pour batter into an ungreased 10-inch tube pan. Gently cut through batter to remove any large air pockets.

Bake on the lowest rack in a 350ยบ oven about 40 minutes or until top springs back when lightly touched. Immediately invert cake (leave in pan); cool thoroughly. Loosen sides of cake from pan: remove cake.

Meanwhile, for sauce, in a medium saucepan combine water, blueberries, lemon juice, the 1/3 cup sugar, cinnamon sticks, vanilla, lemon extract, almond extract. Bring to boiling; reduce heat. Simmer, covered, for ten minutes. Remove from heat. Discard cinnamon. Transfer the sauce to a serving bowl. Serve warm or cool over cake slices.

Side note: Next time I would cook the sauce longer to end up with a compote – a little thicker.

Enjoy!

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