Poppy Seed Angel Food Cake with Berry “Soup”
The tartness of açai berries complements the citrus flavors in this lighter-than-air cake.
- 1 cup - sifted cake flour (sift the flour into measuring cup and then level)
- 1/3 cup - Domino® Superfine Sugar
- 1 1/2 cups - egg whites (about 10 large)
- 1 tsp. - cream of tartar
- 1 Tbsp. - lemon juice
- 1 tsp. - cold water
- 1 1/2 tsp. - vanilla extract
- 1/2 tsp. - orange flower water* (optional)
- 1 cup - Domino® Superfine Sugar
- 2 Tbsp. - orange zest
- 2 Tbsp. - poppy seeds
- 2 1/2 cups - açai pulp puree or juice
- 1/2 cup - water
- 1 cup - Domino® Granulated Sugar
- 1 - lemon, juiced
- 3 pints - fresh or frozen blueberries or other seasonal berries
- 1/2 cup - açai pulp puree or juice
- Granulated sugar to taste
- Garnish with dragon fruit or tuiles. To make tuiles, refer to our Glassine Tuiles recipe found on the Domino website. To make them the red color as in the photo, add a few drops of red food coloring after adding in the corn syrup.
- * Available online or at specialty/gourmet stores.
- ** Available at Trader Joe’s and other specialty stores.
Preheat oven to 350°F. Fills either a 10 ½" angel food (tube) pan or 36-cup muffin pan. Do NOT grease the pans.
Sift the cake flour, 1/3 cup superfine sugar, and salt 3 times; set aside.
Beat the egg whites on low just until foamy.Add the cream of tartar, lemon juice, cold water, vanilla extract, and orange blossom water. Increase speed to medium and whip until meringue forms soft peaks.
Turn the speed down to low and slowly sprinkle 1 cup superfine sugar over the egg whites. Continue to mix until medium peaks form. Do not allow them to get too stiff or they won’t expand properly when baking. The meringue should be shiny and droop slightly when the whip is pulled out.
Fold in the orange zest using the whip attachment. Sift one-quarter of the flour-sugar mixture over the meringue; fold in using the whip attachment. Repeat three times with the rest of the flour. Fold in the poppy seeds.
Fill a pastry bag fitted with a large round tip with the batter and fill each muffin cup half way. (Or pour all the batter into a tube pan.) Run a knife around the batter to make sure there are no air pockets.
Bake 15 minutes for muffins or 45 minutes for cake.
Invert the muffin tins or cake pan to cool. (If you omit this step the cakes may collapse.) When cool, run a knife around the edges and pop the cakes out.
Combine the water and sugar together in a sauce pan and bring to a boil until the sugar dissolves. Let cool.
Stir together the açai juice, cooled sugar syrup and juice of the lemon. Freeze in an ice cream maker according to the manufacturer’s instructions. Put in freezer for about an hour before serving to allow to get very firm.
(You may also substitute any tangy sorbet, such as lemon or raspberry.)
In a saucepan, bring the berries and açai juice to a simmer. Allow to cook just until the fruit begins to release its juices. Taste for sweetness and add sugar if necessary. Cook only until the sugar dissolves and remove from heat. Serve warm or cold, topped with a “cupcake” or cake slice and sorbet. Garnish with the dragon fruit or tuile.
Serving size: 36 muffins or one tube cake.
Credit: Zoë François, co-author of Artisan Bread in Five Minutes a Day and blogger at www.zoebakes.com
Be sure to use Superfine Sugar as directed; regular granulated sugar will weigh down your egg whites.