Sunday, January 3, 2010

Brown Sugar Angel Food Cake with Blackberry Sauce


Page 509 and 573 of The Martha Stewart Cookbook: Collected Recipes for Every Day, 1995

My Notes: I happened to have cake flour in my pantry (go figure), and needed a simple dessert for a pot-luck. There was an initial false-start, when (panicking over the time), I completely forgot the name of this cake and mixed regular sugar into the sifted flour. I guess that would technically be considered an illegal substitution and not a false-start. Once back on track, this cake went together really easily and turned out quite tasty. The blackberry sauce took a lot longer to cook than the recipe said, but it may have been in part due to the small pan I was using. I forgot that things will reduce/thicken a lot faster in a larger (wider) pan. Did not use the liqueur in the sauce. It also was such a strong flavored sauce that it completely overwhelmed the subtle flavor of the cake itself. I didn't split the cake horizontally and spread the whipped cream and berries inside, like the recipe suggested; no time for that. Instead, I doubled the whipped cream and served everything separately. Call it deconstructed if you want, and I'll just call it yummy. I had forgotten how much I love "from scratch" angel food cakes. Now, what to do with fourteen egg yolks...
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