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California Grill: Poppy Seed Angel Food Cake


Poppy Seed Angel Food Cake

California Grill, Contemporary Resort

2 1/2 cups cake flour
1 1/2 teaspoons salt
2 teaspoons cream of tartar
1 tablespoon cornstarch
11 egg whites
2 cups sugar
2 cups confectioners' sugar
1 tablespoon vanilla extract
zest of 1 lemon
1/2 cup poppy seeds




Sift together flour, salt, cream of tartar and cornstarch and set aside. Beat egg whites at high speed. When they begin to thicken, slowly add sugars and whip to medium stiffness. Add vanilla extract. Stir lemon zest and poppy seeds into dry mixture, then gradually fold into meringue. Pour into two ungreased loaf or tube pans. Bake at 325 degrees for about 50 minutes. (A toothpick should come out dry, with a few crumbs.)

Remove the cakes from the oven and let them cool upside-down on a rack. Serve with a sauce made from seasonal fruits. The chef likes strawberry rhubarb, which he makes with strawberries, rhubarb, sugar and a little water. While the sauce is cooking, he samples it—adding more fruit if it tastes too sweet, more sugar if seems too tart.

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