“Summer cooking implies a sense of immediacy, a capacity to capture the essence of the fleeting moment.”
A Heavenly Way to Present Fresh Local Berries!
As I’m sure you’re all aware by this point, I LOVE shopping local, LOVE farmer’s markets, and LOVE the delicious reward of eating seasonally.
Obviously this gorgeous angel cake is simply a vehicle for the all too short appearance of sweet delicious local berries. There are so many possible uses for these gorgeous little morsels which we have fresh and local for such a short period of time.
This year besides the obvious blueberries, raspberries, golden berries and strawberries, I also found Taye berries and Sakatoon berries.
Enjoying these seasonal treats in their natural state is simple perfection to say the least, but tossing them with a little Triple Sec and wrapping them in this crunchy yet unbearably tender crust is never a bad idea!
Of course I’m only teasing you with this picture today, you’ll have to wait until next week for the EASY-PEASY recipe. And easy is an understatement… this is a very inclusive recipe… even if you’re a complete beginner to baking, this one is for you! I’ll post the recipe for it next week… a bit repetitive perhaps but you know it’s true that the berries you eat at any other time of year NEVER EVER taste this perfect!
This recipe for angel cake is one that I’ve been using ever since I was given my first cookbook, which was, no surprise, a Better Homes & Gardens… you know the one with the red and white gingham cover? I loved that book. It was a small paperback and sadly it’s long since fallen to pieces and been replaced with a newer edition, but I can still see my Mum’s handwriting inside the front cover wishing me years of good cooking! I think this angel cake may have even been one of the first recipes I made. It was perfect then and it’s still perfect now.
Enjoy & Namaste!
- 1½ cups eggs whites, (allow to stand at room temp for 30 mins prior to beginning)
- 1½ cups powdered sugar
- 1 cup AP flour
- 1½ tsp cream of tartar
- 1 tsp vanilla
- 1 cup granulated sugar
- whipping cream
- fresh berries
- Preheat oven to 350 F
- Forewarn everyone in your house that heaven is being prepared and no loud crashing, banging, door slamming or other activity of the sort can happen until the cake is COMPLETE. You don't want to have one picture hanging session deflate all the air you are working to create to ruin it... trust me on this one, I've had failures if this rule is not adhered to!
- Sift together flour and powdered sugar... twice wouldn't be a bad idea.
- In a very large bowl beat egg whites with cream of tartar and vanilla on medium speed until soft peaks form (you'll know you're there as the tips will begin to curl)
- Begin adding the sugar about 2 TBSP at a time with the beaters still doing there thing.
- Continue beating until stiff peaks form. (This is when the tips stand up straight, and the mixture is glossy)
- Sift about ¼ of the flour sugar mixture over the egg whites, folding very delicately as you go. Continue folding and adding by fourths. Again being very careful not to deflate any of the bubbles you've just spent all your time working toward.
- Pour batter into an ungreased tube pan. Using a knife gently cut through the batter to remove any large air pockets which may have formed.
- Bake on the lowest rack of the oven for 45-50 minutes or until the top springs back when lightly touched. It will be a beautiful golden brown.
- Allow to cool thoroughly, while you whip your cream and clean the berries.
- Loosen sides once completely cooled and remove cake