Sunday, July 8, 2012
What's under the Cake Dome Sunday - week # 5
While leafing through an issue of Canadian Living Magazine I saw this recipe for Angel Food Cake with Lemon Curd and Mascarpone Cream, topped with fresh berries. Yes! This was going to be the dessert for week #5 "what's under the cake dome". Berries of many varieties are plentiful at the fruit market...fresh and juicy, so what better summertime cake than a light angel food cake bursting with citrus and berry flavors and a thick, sweet mascarpone cream on top.
Oh my! The combination of the light angelfood with lemon curd filling (which, by the way, I can just eat straight from the bowl) and topped with thick and sweet and yummy marscarpone cream is just about as close as you can get to heavenly desserts. That must be why it is called "Angel food" because it is heavenly!
The recipe says to tope the cake with strawberries, but since this week was July 4th Independence Day celebrations in the United States, I decided that raspberries and blueberries over the white mascarpone cream would give it a patriotic flair.
Angel Food Cake with Lemon Curd and Mascarpone Cream
Angel Food Cake:
1-1/4 cups (300 mL) sifted cake-and-pastry flour
1-1/4 cups (300 mL) granulated sugar
1-1/2 cups (375 mL) egg whites, (10 to 12)
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) cream of tartar
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) vanilla
1 cup (250 mL) quartered hulled strawberries
4 egg yolks
1/2 cup (125 mL) granulated sugar
1 tbsp (15 mL) finely grated lemon zest
1/3 cup (75 mL) lemon juice
1/3 cup (75 mL) cold butter, cubed
4 oz (113 g) mascarpone cheese, at room temperature
1/2 cup (125 mL) whipping cream, (35%)
1 tbsp (15 mL) icing sugar
1/2 tsp (2 mL) vanilla
Angel Food Cake: In small bowl, sift flour with 1/2 cup of the sugar; sift into separate bowl.
In large bowl, beat egg whites until foamy; beat in lemon juice, cream of tartar and salt until soft peaks form. Beat in remaining sugar, 2 tbsp at a time, until stiff glossy peaks form.
One-quarter at a time, sift flour mixture over top and fold in until blended. Fold in vanilla. Scrape into ungreased 10-inch (4 L) tube pan. Run spatula through batter to eliminate any large air bubbles; smooth top.
Bake in 350ºF (180ºC) oven until cake springs back when lightly touched, 40 to 45 minutes. Turn pan upside down and let hang on legs attached to pan, or on bottle, until completely cooled. Remove from pan. (Make-ahead: Store in airtight container for up to 2 days.)
Lemon Curd: Meanwhile, in heatproof bowl, whisk egg yolks, sugar, lemon zest and lemon juice. Set over saucepan of simmering water; cook, stirring, until thick enough to coat back of spoon, 8 to 10 minutes.
Remove from heat. Stir in butter, 1 piece at a time, until smooth. Strain through fine sieve into airtight container. Place plastic wrap directly on surface. Refrigerate until thick enough to mound firmly on spoon, about 2 hours. (Make-ahead: Refrigerate for up to 4 days.)
Mascarpone Cream: Place mascarpone in bowl. In separate bowl, whip together cream, icing sugar and vanilla; fold into mascarpone. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Slice cake in half horizontally. Evenly spread lemon curd over cut side of bottom half; top with remaining cake. Spread mascarpone cream over top. Garnish with strawberries.
If you don't have time or the desire to make everything from scratch but still would like to try this (and you won't be sorry you did!) then make the Angel food cake from an Angel food cake mix and buy a jar of lemon curd (you can find it in the jams and jelly section of the grocery store. Then just make the marscarpone cream as directed and top with whatever berries you wish.