Receita
Chudda's Cuisine/Lounge
May 07, 2014
2 Comments

ANGEL FOOD CAKE WITH HUCKLEBERRIES

I love Angel Food Cake! It’s so light and lends itself to so many toppings! Even after a huge meal, you can manage to have a piece of this cake without feeling guilty or “full”. With this cake, I used huckleberries that my cousin brought me from Oregon..the greatest place to find them! I remember as a kid going there with my grandma and picking huckleberries for hours on end. Of course, they are tiny and it takes forever to fill a gallon bucket…but it was so worth it! We would end up with the BEST jam ever! So..I thought, here is an ode to my childhood of picking huckleberries and enjoying them with a great, light cake. Cake flour is essential for a light, fluffy cake so don’t replace with regular flour. Enjoy!

angelcake2

Ingredients:

1 cup cake flour
3/4 cup sugar
2 tablespoons sugar
12 large egg whites at room temperature
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
3/4 cup sugar
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract

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Directions

Preheat oven to 375F. Sift the cake flour and 3/4 cup + 2 Tbsp sugar; set aside. Combine the extracts in a small bowl; set aside. Beat egg whites, cream of tartar and salt until it forms soft peaks. Add the other 3/4 cup of sugar slowly, then beat on high until stiff peaks form. Beating on LOW, add flour mixture and extracts slowly or mix by hand, folding the ingredients in slowly. Spoon into an angel food cake pan (do not grease the pan). Move a knife through batter to remove air pockets.

Bake 30-35 minutes or until top springs back when touched lightly with finger.Invert pan onto a tin funnel to cool completely of if you have an angel food cake pan with “feet” place upside down onto a sheet pan. Let cool at least 2 hours.To remove the cake from your pan run a knife around the rim of the cake pan just to get the ‘crust’ away from the pan.Firmly tap the pan upside down until the cake releases (the top of the cake will now be the bottom).Place onto a plate and spoon topping over the top.

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Huckleberry topping:

2 c. huckleberries

1/3 c. sugar

2 T. lemon juice

2 T. cornstarch

1 1/2 tsp. water

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Directions:

In a saucepan over medium heat add huckleberries, sugar and lemon juice. Bring to a boil and reduce heat. Simmer for 5-8 minutes.

In a small bowl combine the cornstarch and water. Slowly stir into the huckleberry sauce and heat until combined and thickened.

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Beijos e Tchau!

Marilyn Chudda

Ludmilla Ramos and Marilyn Chudda
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2 comentários
  1. Chichi - 08/05/2014 - 05h27

    I love angel cake. It’s just so light and yours looks so delish

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Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

Cut the ends off of the jalapeños and slice down the middle.

Clean out seeds and place flat side down onto a sheet pan.

Brush lightly with oil and broil in oven until skin blisters. 
Peel the skin off of the jalapeños and small dice.

In a medium bowl mix diced jalapeños, mozzarella, cream cheese and green onions until combined.

Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.

Place 1/2 tsp. Of the jalapeño mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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