Our friend Joon is celebrating his birthday tonight with a get together my husband is hosting. I wasn’t sure of Joon’s favorite cake flavor so I took the liberty of finding a recipe I thought the guys would like. I didn’t want to make anything to heavy or rich so a light and airy angel food cake fit the bill. Topped with a strawberry coulis and fresh berries, how could they pass it up?!
It’s a small gathering of buddies and instead of making a big cake, I made mini cakes that the guys could enjoy. I baked the batter in a jumbo muffin pan that makes 6. If you don’t have a jumbo muffin pan, you could also bake in a regular standard size muffin pan that makes 12. You’ll have to adjust the recipe by reducing the bake time if you decide to bake in a standard muffin pan.
What I love about this recipe is that it’s a perfect little treat to have your own individual cake when baked in a jumbo muffin pan. Aside from it being light and airy, it’s an easy recipe to prepare too. The strawberry coulis just adds the perfect amount of fruity sweetness and makes for a beautiful presentation too. So enjoy this cake recipe because it’s practically guilt free!
recipe adapted from Alton Brown
1 3/4 cups sugar
1/4 teaspoon salt
1 cup cake flour, sifted
12 egg whites (the closer to room temperature the better)
1/3 cup warm water
1 teaspoon orange extract, or extract of your choice
1 1/2 teaspoons cream of tartar
Strawberry Coulis (recipe follows)
Strawberries, sliced (for garnish)
Preheat oven to 350 degrees F. Have your ungreased jumbo muffin pan ready for filling.
In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.
In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
Carefully spoon mixture into an ungreased jumbo muffin pan to fill about 2/3 full. You may have some extra batter and if you do, you could bake it in a regular ungreased muffin pan.
Bake in the preheated oven for 20-25 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
Cool upside down on cooling rack for at least an hour. Once cooled, cut off the tops of the mini cakes with a serrated knife while still in the muffin pan. Carefully remove the mini cakes from the pan by running a flat knife along the edges.
To serve, place cut side down on a plate and spoon over the strawberry coulis. Garnish with a sliced strawberry.
recipe adapted from Epicurious
1 cup frozen unsweetened strawberries
1/2 cup sugar
1 tablespoon lemon or lime juice
In a medium saucepan, combine the strawberries, sugar, and lemon juice. Bring to a boil over medium-high heat. Transfer to a blender.
Purée until smooth, strain, and set aside. Store in a sealed container in the refrigerator for up to 1 week
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