Chef Patrick Shannon
Side Street Café, www.sidestcafe.com, Florence, MA
- 3 oz. butter
- 2/3 cup sugar
- 1 ¼ cups cake flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ¼ cup milk
- 1 tsp vanilla extract
- 3 egg whites
- A pinch tartar
- 1/3 cup sugar
- Ingredients for the sauce:
- 1 pint strawberries
- ¼ cup sugar
- 1 vanilla bean
Preheat oven to 325 degrees. Cream butter and 2/3 cup sugar until fluffy, about
5 minutes. Sift flour, baking power, and salt into a bowl. Add
the dry ingredients to the butter/sugar mixture in three additions, alternating with the milk. Then add vanilla. Whisk egg whites for 2 minutes and then add tartar. Slowly add 1/3 cup sugar while whisking. Increase speed and whisk until stiff peaks form. Fold one-third of egg whites into batter
and combine well. Then fold remaining egg whites. Pour into a
nine-inch spring-form pan. Bake in oven for 25 minutes. Rotate
pan and bake an additional 10 minutes.
Stem and quarter the berries. Seed the vanilla bean and toss the seeds
with the sugar. Allow to sit, stirring occasionally until the sugar dissolves, about 40 minutes.
To serve, cut a slice of cake and spread strawberry sauce over it.
Recommended wine/beer for Local Berry Angel Food Cake:
Mionetto Moscato [Veneto, Italy]
After the rich and complex flavors of our earlier dishes, a simple dessert
of shortcake, topped with ripe fresh berries, is welcome. A wine of equal
freshness would also be welcome, like an Italian Moscato. In this case
we have a Moscato that is bubbly, affordable and fun. It is a peachy, slightly
sweet sparkler and will be as fun and simple-hearted as this dessert.
View a list of local farms supplying ingredients from this recipe and episode, and search other local farm sources.