I realize that this post is way overdue and I don't really have an excuse. Well, I do but I'm sure you don't really want to hear them. However, since the roundup still isn't posted I figured I still had time. That and I really loved this recipe. And although it is posted very late, I did make this on time!
The master baker ingredient was vanilla and since I had never used real vanilla beans before I wanted to give it a try. I've heard rave reviews about vanilla beans. Someday I will become adventurous enough to make my own vanilla extract and vanilla sugar. Vanilla is one of my favorite flavors.
I decided to make vanilla bean angel food cake with a fruit salsa. I didn't have a very much success with the angel food cake. I have a mini-bundt cake pan with designs on the top. You can see in the picture above how well that turned out.
Since, I don't have a regular sized bundt pan, I put the remaining batter in my springform pan. It certainly didn't rise very much. It ended up being a dense little cake. I learned that angel food cake can only be made in a regular size bundt cake pan.
Despite the appearance, it tasted fantastic!! And the fruit salsa on top was amazing!!
Vanilla Bean Angel Food Cake
Source: Cooking Light
1 1/2 cups sugar, divided
1 (2-inch) piece vanilla bean, split lengthwise
1 cup sifted cake flour (about 4 ounces)
12 large egg whites
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon lemon juice
Preheat oven to 325°.
Place 3/4 cup sugar in a small bowl. Scrape seeds from vanilla bean, and add seeds to sugar; discard bean. Work the vanilla seeds into sugar with fingers until well combined.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and sugar mixture, stirring with a whisk to combine.
Beat egg whites with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add remaining 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in juice. Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in after each addition.
Spoon the batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 325° for 50 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto plate.
Source: Cooks Illustrated via All Things Mimi
2 T. apple jelly
2 T. light brown sugar
1/4 c. orange juice
1 jalapeño chile, seeded and minced
2 granny smith apples, cored, peeled and chopped fine
1 pint strawberries, hulled and chopped fine
3 kiwis peeled and chopped fine
Whisk jelly, brown sugar, orange juice and chile together in a large bowl. Add apples, strawberries and kiwi and toss to coat.