Raspberry-Blackberry Swirl Meyer Lemon Angel Food Cake with Crème Fraîche
by Diana
adapted from The Galley Gourmet
serves 12
Raspberry Purée:
1 1/4 cups (6 ounces) fresh raspberries
1 1/4 cups (6 ounces) fresh blackberries
4 Tablespoons granulated sugar divided
2 teaspoons freshly squeezed Meyer lemon juice divided
Cake:
1 1/4 cup + 2 Tablespoons cake flour
1/2 cup powdered sugar
12 extra large egg whites
1/4 teaspoon kosher salt
1 1/2 teaspoons cream of tartar
1 cup granulated sugar
1 1/2 teaspoon vanilla extract
zest from one meyer lemon
Topping:
1 cup crème fraîche
2-3 Tablespoons granulated sugar
fresh raspberries and blackberries
In a blender or food processor, purée the raspberries, half of the sugar and half of the meyer lemon juice until smooth. Strain the purée through a fine-mesh strainer set over a bowl; makes about 1/2 cup. Reserve 1/4 cup of the sauce to serve and set the remaining 1/4 cup sauce to the side. Repeat the process with the blackberries
Preheat the oven to 350ºF. Whisk the flour and powdered sugar together in a medium bowl and set aside. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and salt at medium speed until slightly foamy, about 1 minute. Add the cream of tartar and beat until soft peaks form. With the mixer running, gradually add the sugar in a steady stream. Add the vanilla and meyer lemon zest and beat on high until the egg whites are glossy and hold firm peaks.
Sift a third of the flour mixture over the egg whites and gently fold using a rubber spatula. Sift and fold half the remaining flour over the mixture; repeat with the last of the flour, being careful to keep the air in the whites as you fold. Spoon half the batter into the bottom of an ungreased 10-inch angel food pan with a removable bottom. (If you do not have one with a removable bottom, line the bottom with a sheet of parchment paper to fit). Using an offset spatula, evenly spread the batter. Drizzle half the purées, about 1/4 cup, over the batter, keeping it away from the sides of the pan. Add the remaining batter over the purées, spread evenly with the spatula, and drizzle the remaining purées on top. Run a long thin knife through the batter to remove any air pockets and to create the "swirl".
Bake the cake for 30-35 minutes, or until the top springs back when gently touched and a wooden skewer comes out dry. Cool the cake completely upside down on the legs attached to the pan or suspended over the neck of a bottle. Once cool, carefully slide a thin metal cake spatula around the sides and middle of the pan to loosen the cake. Invert the cake over a plate and remove the pan or parchment paper. Invert the cake again swirled side up onto a serving platter.
In a medium bowl, beat the crème fraîche and sugar together with a whisk until soft peaks form, adding additional sugar if needed. Continue beating until stiff peaks form. Slice the cake and serve with the whipped topping, fresh berries, and reserved purées.
serves 12
Raspberry Purée:
1 1/4 cups (6 ounces) fresh raspberries
1 1/4 cups (6 ounces) fresh blackberries
4 Tablespoons granulated sugar divided
2 teaspoons freshly squeezed Meyer lemon juice divided
Cake:
1 1/4 cup + 2 Tablespoons cake flour
1/2 cup powdered sugar
12 extra large egg whites
1/4 teaspoon kosher salt
1 1/2 teaspoons cream of tartar
1 cup granulated sugar
1 1/2 teaspoon vanilla extract
zest from one meyer lemon
Topping:
1 cup crème fraîche
2-3 Tablespoons granulated sugar
fresh raspberries and blackberries
In a blender or food processor, purée the raspberries, half of the sugar and half of the meyer lemon juice until smooth. Strain the purée through a fine-mesh strainer set over a bowl; makes about 1/2 cup. Reserve 1/4 cup of the sauce to serve and set the remaining 1/4 cup sauce to the side. Repeat the process with the blackberries
Preheat the oven to 350ºF. Whisk the flour and powdered sugar together in a medium bowl and set aside. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and salt at medium speed until slightly foamy, about 1 minute. Add the cream of tartar and beat until soft peaks form. With the mixer running, gradually add the sugar in a steady stream. Add the vanilla and meyer lemon zest and beat on high until the egg whites are glossy and hold firm peaks.
Sift a third of the flour mixture over the egg whites and gently fold using a rubber spatula. Sift and fold half the remaining flour over the mixture; repeat with the last of the flour, being careful to keep the air in the whites as you fold. Spoon half the batter into the bottom of an ungreased 10-inch angel food pan with a removable bottom. (If you do not have one with a removable bottom, line the bottom with a sheet of parchment paper to fit). Using an offset spatula, evenly spread the batter. Drizzle half the purées, about 1/4 cup, over the batter, keeping it away from the sides of the pan. Add the remaining batter over the purées, spread evenly with the spatula, and drizzle the remaining purées on top. Run a long thin knife through the batter to remove any air pockets and to create the "swirl".
Bake the cake for 30-35 minutes, or until the top springs back when gently touched and a wooden skewer comes out dry. Cool the cake completely upside down on the legs attached to the pan or suspended over the neck of a bottle. Once cool, carefully slide a thin metal cake spatula around the sides and middle of the pan to loosen the cake. Invert the cake over a plate and remove the pan or parchment paper. Invert the cake again swirled side up onto a serving platter.
In a medium bowl, beat the crème fraîche and sugar together with a whisk until soft peaks form, adding additional sugar if needed. Continue beating until stiff peaks form. Slice the cake and serve with the whipped topping, fresh berries, and reserved purées.
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