Oct 25, 2010
Oh joy! Oh rapture!
If you think these words and exclamation points are excessive, then you have never watched an angel food cake collapse before your very eyes.
That cake was my worst failure so far (I'm not eliminating the possibility that something worse could happen in one of the next cakes), and part of me wanted to try it again. Another part--the noisier part--wanted to just admit that angel food cakes were not for me, and never to go in that direction again. And somehow the try-again part won out.
Perfect Puree website.
• 3/4 cup Culinary Traditions™ Passion Fruit Concentrate thawed
• 1/2 cup granulated sugar
• a vanilla bean, split
1. Combine puree and sugar in a heavy medium saucepan.
2. Scrape seeds from vanilla bean and add both to the saucepan.
3. Stir over medium heat until sugar dissolves. Simmer until mixture has reduced to 1/2 cup, stirring frequently, about 5 minutes.
4. Remove bean then transfer coulis to bowl and refrigerate until cold.
5. Drizzle coulis over cake just before serving.
Obviously, this is very simple to make, as long as you have the passion fruit concentrate. And it worked out handily that I'd used a vanilla bean for the cake and so still had the bean as well as some of the seeds left. A half-cup of sugar seemed like a lot, but I followed the directions anyway, and was glad I did. The coulis was quite tart, but was a good foil for the sweet cake and whipped cream.
Here's my verdict: Why didn't anyone ever tell me that angel food cake could be so good? The stuff you buy from the store is tough, overly sweet, but otherwise tasteless. The only reason you'd want it for dessert is if you're desperate for something sweet and you figure a cake that tastes that bad must be pretty harmless.
But this cake....this is something else. It's delicious!
I'm ashamed to admit that Jim and I finished this cake off completely by ourselves over the course of three days. The first night, it was too late to invite anyone over and we each had two pieces (they were small!). I don't remember what our excuse was the second day. By the third day the whipped cream was pretty runny, so I didn't think it was good enough to serve to guests. Then Jim had some for lunch. I had some for breakfast. And it was gone. So is my angel-food cake phobia.
- - - - -
A note on caramel: After reading about our caramel issues with the caramelized pineapple pudding cake, Woody tried it again. He had issues too. Neither he nor Rose is sure why it worked for them previously, and doesn't now, but they're experimenting
Posted by Marie at 12:01 AM