Tuesday, June 15, 2010

Conjoined Twins

Everyday I think I have a different favorite cake; today, that cake is Angel Fairy Cake.

Cake and I, we are like conjoined twins. Where there is cake around, there is nothing I can do to keep myself away from it. I ate this entire cake, save three pieces (probably small pieces) entirely by myself... it was soooo good.



Angel food cake is brilliant, it can be paired with anything and each different element accentuates its taste so positively. Not only can you pair this cake with different cuisines (i.e. fondue), but you can flavor the base batter a variety of ways, again lending a dramatic effect to an already deliciously angel fairy cake (i.e. chocolate).


This time I opted for coconut, not simply using coconut to adorn the cake, but to flavor it as well. I was a bit apprehensive using coconut flour, as I've never used any type of flour substitute previously in any recipe, however I ground my own using sweetened coconut flakes and it turned out delicious! In fact, I might say more delicate than traditional Angel Fairy Cake.

Coconut Angel Fairy Cake


Sift:
½ cup white flour
½ cup coconut flour
¼ cup sugar
Set aside
Whip to soft peaks, moist and glossy:
12 egg whites
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons vanilla
1/4 teaspoon salt
Add:
3/4 cup sugar slowly, 2 tablespoons at a time until whites hold stiff peaks

Fold in sifted flour and sugar in four stages

Pour into
ungreased 10" angel food cake pan
Sprinkle layers of sweetened coconut flakes throughout and over the top of batter
Bake 375° F, 35-40 minutes
Invert cake in pan, let cool

One year ago: Choose Veg, Pineapple Princess Cupcakes

Thursday, June 10, 2010

Adjustments

Adjusting to a new schedule really means making time for the things in your life that make you happy. While I love being blue, the requirements of working a 40 hour week doesn't afford me as much time for baking and blogging, certainly not as much as devoting 40 hours a week to baking alone. So... "making time" means, when a half hour lunch break turns into two hours, it's time to turn up the heat.


Lately, I just can not get enough chocolate. I'll enjoy it, and consume it in any form, but brownies are one of my favorite chocolate desserts - so with a little extra time I decided to experiment with the box of brownie batter in my cupboard.
Brownie Cakes

These little cakes are very reminiscent of Julia Child's Reine de Saba Cake. They have a thin outer crust encasing a moist, sinful, decadent cake center full of chocolaty excellence. These little bundles of joy, however, are much simpler and quicker.

1 box brownie batter mix
½ cup peanut butter
½ cup sour cream
¾ vegetable oil
2 eggs
¼ cup milk
Mix together until smooth
Pour into greased cupcake tins, or mini bundt pans
Bake at 350°, 20-25 minutes or until cake springs back to the touch
Yields 12 bundt cakes

One year ago: I'm baaack!, Peach Bakewell Tart

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