From: Chef/Proprietor JenniferJasinski, Rioja, Denver. Yield: 24 mini cakes.
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American Egg Board |
Mini Angel Food Cakes:
2 lb., 3 oz. egg whites
12-1/2 oz. cake flour
11-1/2 oz. confectionary sugar
1/4 oz. cream of tartar
1 lb. 3-1/2 oz. granulated sugar
1/8 oz. salt
1/4 oz. vanilla extract
1/4 oz. almond extract
Strawberry Rhubarb Compote:
2 lb. rhubarb, peeled and diced
2 lb. strawberries, hulled and sliced
4 oz. granulated sugar
1 cup grenadine
1/4 oz. basil chiffonade
Basil Syrup:
2 lb. granulated sugar
2 lb. water
4 oz. corn syrup
1/4 oz. basil
Strawberry Coulis:
2 cups strawberry rhubarb compote
1 cup corn syrup
1 cup grenadine
For mini angel food cakes: Bring egg whites to room temperature. Sift flour and confectionary sugar together three times. Place egg whites in a bowl and whip on high speed; add cream of tartar when egg whites foam up; add sugar gradually as whites increase in volume. Reduce speed as the meringue thickens, to avoid overmixing. When meringue is at medium peak, add salt and extracts. Remove from mixer and carefully fold in flour mixture. Fill pans half full with batter and bake at 375°F until center is set and cakes are golden brown. Cool upside down on cooling screen. When cool, remove from the pan only the amount needed for service; leave the rest in pans and wrap individually until needed.
For compote: Peel and dice rhubarb into 1/4" cubes; toss with sugar and saute in small amount of butter. When rhubarb is al dente, add grenadine. When it is heated through, place in a bowl over an ice bath. Add strawberries and basil. Refrigerate until needed.
For basil syrup: Place the sugar, water and corn syrup in a sauce pan and bring to a boil. When it reaches a boil, remove from the heat and let cool. Place in a blender with the basil and process until liquefied. Strain through a chinois. Refrigerate until needed.
For strawberry coulis: Place all ingredients in blender and process until liquefied. Strain through a chinois. Refrigerate until needed.
