 |
| Angel food cake (Photo credit: Wikipedia) |
Fresh field-grown rhubarb is sold in long, crisp, red or pale pink stalks in the late spring and early summer. Hot house-grown rhubarb is available year round in some regions. Before the crop reaches market, the leaves are trimmed from the stalks and discarded since they contain high amounts of toxic oxalic acid. Although tart rhubarb is technically a vegetable, it is cooked and sweetened like a fruit. Combining rhubarb with strawberries is a popular pairing. The flavors are pleasantly contrasting, and the berries help sweeten the rhubarb.
It is said that one can choose to be happy or sad each morning but when you have this Strawberry-Rhubarb Breakfast Cake on your table, there's no need to choose. One bite of this cake will surely enliven your day. Your happiness will surely last throughout the day. So, start another morning with this delectable idea.
You will need:
For the topping:
2 tablespoons sugar
For the cake:
4 large eggs
11/3 cups
(11 oz/345 g) sugar
3/4 cup (6 fl oz/180 ml)
canola oil or walnut oil
3 cups (15 oz/470 g)
all-purpose (plain) flour
2 teaspoons baking soda
(bicarbonate of soda)
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground mace
1 teaspoon salt
4 cups (1 lb/500 g) fresh
strawberries, hulled and coarsely chopped
1 or 2 stalks fresh rhubarb,
4 oz (125 g) total weight,
cut crosswise into ½ -inch (12-mm) slices,
or 1 cup
(8 oz/250 g) thawed frozen sliced rhubarb
Here’s how:
Preheat the oven to 3500F
(1800C). Grease a 9-inch (23-cm) angel food cake pan with a removable bottom.
To make the topping, stir together the sugar and cinnamon in a small bowl. Set aside.
To make the cake, in a large bowl, using an electric mixer on medium-high speed, beat the eggs and sugar for about 1 minute. Add the oil and beat on high speed until thick and pale, about 2 minutes.
In another bowl, stir together the flour, baking soda, baking powder, cinnamon, mace, and salt. Add the egg mixture and, using the mixer on low speed or a wooden spoon, beat until thoroughly blended, about 1 minute. Add the strawberries (and their juice, if any) and the rhubarb and, using a large rubber spatula, gently fold in just until evenly distributed. Take care not to break up the fruit. Do not overmix.
Spoon the batter into the prepared pan and spread evenly. Sprinkle evenly with the topping.
Bake until the topping is golden brown, 60-70 minutes. A toothpick inserted into the center of the cake should come out clean. Run a knife between the cake and the sides of the pan, and lift up the center tube to separate the cake from the pan sides. Place on a wire rack to cool completely. Run a knife under the bottom and around the sides of the tube, invert the cake to remove the tube, then place the cake upright on a serving plate.
No comments:
Post a Comment