Pastries in Paradise

DSC_0131I recently felt like making cookies and wanted to try something different. At the same time I did have some requirements of what I desired from the cookie I was about to make. I wanted it to be simple, soft, and chocolate. With that in mind I stumbled on a few potentials but everything seemed too involved for my taste since I had family in town and wanted something that could be made up quick. Just as I was about to give up and not make anything this week I stumbled on something that peaked my interest…Peanut Butter & Banana Chocolate Chip Cookies. I knew peanut butter and chocolate go together perfectly but the banana intrigued me enough to force me to try it, even though it was a bit more involved of a recipe than I had planned to tackle on. DSC_0140Before I make a recipe I usually do some research and compare/contrast other recipes so that I can create the best product myself. What I found in my research was that many recipes only used mashed bananas to add the banana flavor or they added mashed banana and some banana extract to boost the flavor since many complained banana alone did not provide enough banana flavor to shine through the dominant chocolate and peanut butter flavors. One recipe took a different approach and used banana and dried banana chips. I liked this idea better than the extract option and chose to use banana and banana chips. The banana chips were a bit overwhelming the first time around but did impart banana flavor…almost too much to the point it stole the show against the chocolate and peanut butter, something I didn’t want. I wanted flavor harmony. So back to the drawing board for one more batch. This time, I toned down the banana chips and I had it perfect. The lower amount of chips provided just the right flavor and crunch without being too showy. DSC_0135To amp up the peanut butter flavor, I made sure to use crunchy peanut butter as opposed to creamy. This not only added more crunch to every bite but packed little bursts of peanut flavor. It also helped with the texture of the cookie. It kept it firm enough to hold everything together but not so firm that the cookies lost the softness I initially sought after. However, if all you have on hand is creamy peanut butter you can use that too but the texture may turn out different. DSC_0132All in all I really enjoyed these cookies and my daughter enjoyed helping me make them. They are definitely worth trying since everyone visiting had one or a few and now, sadly, they are a thing of the past. Note: Formula yields about 2 dozen cookies. Cookies can be stored in an airtight container for 3 days.

Peanut Butter & Banana Chocolate Chip Cookies

Ingredients:

  • 2 cups All-Purpose Flour
  • ½ tsp. Baking Soda
  • 8 tbsp. (1 stick) Unsalted Butter; softened
  • 2 oz. Cream Cheese; softened
  • ½ cup Light Brown Sugar; packed
  • ½ cup Granulated Sugar
  • ½ cup Chunky Peanut Butter
  • 1 Ripe Banana; mashed
  • 1 Egg
  • 2 tsp. Vanilla Extract
  • ½ cup Semisweet Chocolate Chips
  • ¼ cup Dried Banana Chips; chopped

Formula:

  1. Adjust oven rack to upper and lower middle positions and preheat oven to 350°. Line 2 baking sheets with parchment paper and set aside (Do not leave them on top of the preheating oven). Combine the flour and the baking soda in a bowl and set aside.
  2. In the bowl of a stand mixer, beat butter, cream cheese, brown sugar, and granulated sugar on medium-high speed until light and fluffy. Add the peanut butter, banana, egg, and vanilla, mixing until just incorporated. Reduce the speed to low, and add the flour mixture. Mix until just combined. Stir the chocolate chips and banana chips in by hand until evenly distributed but do not overmix.
  3. Take sections of dough and roll into 1½ inch size balls. Place each dough ball on the prepared baking sheets, about 2 inches apart from each other. Use a large fork to gently press a crisscross pattern into the top of each dough ball. This will slightly flatten the dough balls. Bake the cookies until golden brown, 12 to 14 minutes, rotating sheets halfway through the baking time. When cookies are done baking, remove them from the oven and allow them to cool 5 minutes on the baking sheets. After 5 minutes, transfer the cookies to a wire rack and allow them to cool completely before storing. Repeat with remaining dough as necessary.

SPECIAL THANKS TO: PHOTOGRAPHY & STAGING: PETER MENDOROS ALL REMAINING CONTENT © HONEYBEE’S PATISSERIE 2014

No-Bake Goody Bars

DSC_0093Anything that claims to be no-bake always catches my eye because it is synonymous with quick and easy, two words I enjoy hearing or reading. Being a stay at home mommy I am always looking for things that are quick and easy. Sure I stay home all day but that doesn’t mean I am full of free time. I am constantly doing homework for my college coursework as well as chasing around a very active 21 month old girl, all while trying to combat active Crohn’s Disease, which can sometimes make me want nothing to do with food for extended periods of time. Finding things that are no-bake fit perfectly into my schedule and I’m sure many others who have busy lifestyles. When I am craving something sweet, these bars are quick and take very few ingredients (with most ingredients being pantry mainstays) making them the perfect go-to treat.

DSC_0089If all of that was not enough to entice you into trying these bars, the fact that they taste like a cross between a Rice Krispie Treat and a Baby Ruth should. Peanut lovers will rejoice at these bars that are full of peanut goodness. Not only do these bars use peanut butter but they are also filled with chopped peanuts, making them chewy, crunchy, and all around satisfying.

Since these bars only require six ingredients and are rather simple to make there are not too many warnings to be concerned about. I think the biggest mistake people can make is not greasing the pan liberally enough because these bars are sticky and if you neglect the pan of the grease they need it will surely result in the bars sticking as you try to cut and remove them from the pan. Also be very cautious when melting the chocolate. Melt over a double boiler stirring constantly making sure the water does not touch the bottom of the top pan or melt in a microwave. If you choose to melt in the microwave, do very short intervals and stir a lot to make sure the chocolate melts evenly and does not get overcooked and separate.

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Note: The following makes approximately 24 bars. Store in an airtight container. Bars are best consumed within 2 days of being prepared.

 

No-Bake Goody Bars

 

Ingredients:

  • 1 cup Light Brown Sugar
  • 1 cup Light Corn Syrup
  • 1 cup Peanut Butter
  • 1 cup Salted Dry-Roasted Peanuts; chopped
  • 6 cups Cornflakes
  • 1 (12 oz.) bag Semi-Sweet Chocolate Chips; melted

 

Formula:

  1. Grease a 13×9 inch baking pan very well (I used nonstick cooking spray). In a large pot, bring sugar and corn syrup to a simmer. Remove the pan from the heat and mix in the peanut butter and chopped peanuts, stirring until the mixture becomes smooth. Add the cornflakes and gently stir until the peanut butter mixture is evenly distributed (there should not be any dry cornflakes).
  2. Place the mixture into the greased pan and press evenly across the pan and into the corners with a greased spatula. Drizzle the melted chocolate over the bars and spread evenly with an offset spatula to cover the entire surface (bars should not show from underneath the chocolate). Allow the bars to cool completely and chocolate to set, approximately 30 minutes. Slice to desired size and serve.

 

SPECIAL THANKS TO:

 

PHOTOGRAPHY & STAGING: PETER MENDOROS

 

ALL REMAINING CONTENT © HONEYBEE’S PATISSERIE 2014

Tiramisu Cupcakes

 

20140930_091256I love cupcakes. I love how they are the perfect portion, easy to transport, and the options for cake flavors and frostings are seemingly endless. I also enjoy how they open up one’s creativity. I like adapting flavors of other desserts I enjoy and transforming them into a cupcake. With that said, it is clearly obvious I love the Italian trifle Tiramisu and set out to make its cupcake counterpart.

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I began with the base, the cake itself. It was here that I wanted the coffee flavor to stand out so I didn’t want to over complicate the cake. I used a simple white cake recipe and laced it with a little bottle of Kahlua liquor. This not only gave it the kick of coffee flavor I was looking for but also fools my brain that I am indulging in a boozy cupcake… and who doesn’t like the thought of a boozy cupcake.

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Next up was the frosting. This is where I integrated the traditional mascarpone and things got a bit tricky. My first trial run, I used too much marscapone, which lent a very heavy and overly sweet frosting. The base cake layer is very light and airy and the frosting was just too much for it. In my second trial run, I wanted to make the frosting be more light and airy like the cake beneath it. I didn’t want the cake to be weighted down. So I used less marscapone and more heavy cream. The result…perfection. A light dusting of cocoa powder to bring out the swirls of the frosting was all I needed and there you have a delectable and easy Tiramisu Cupcake worth sharing.

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I made my own white cake batter from scratch but if you are in a pinch you can surely use a white cake mix. Also be sure to use a nonstick muffin tin and do not grease it. This will allow the white cake to brown nicely.

 

Tiramisu Cupcakes

 

Ingredients:

  • 1 recipe homemade white cake batter or white cake mix prepared according to box directions
  • 1 (50 ml) Kahlua Mini Bottle Liquor
  • 1 cup Heavy Whipping Cream
  • 4 oz. Mascarpone Cheese; room temperature
  • ½ cup Confectioners’ Sugar; sifted
  • Cocoa Powder; for dusting

 

Formula:

  1. Preheat oven according to white cake recipe instructions or box mix instructions. Use two nonstick muffin tins. Do not use paper liners or grease. Prepare a recipe for white cake either from scratch or from a box mix according to recipe instructions or box directions. Once batter is mixed, add in the mini bottle of Kahlua. Mix until just incorporated. Do not overmix. Fill each muffin cup halfway. Bake until toothpick in center comes out clean, about 15 to 20 minutes. Remove from oven and cool in muffin tin for 5 minutes. After 5 minutes, remove the cupcakes gently from the tin and allow to cool completely on a wire rack.
  2. After cupcakes have cooled completely prepare the frosting. In a large bowl using a hand mixer or by hand, whip the cream to stiff peaks. Be sure not to overbeat or the cream will become grainy. In the bowl of a stand mixer, whip together the mascarpone and confectioners’ sugar until smooth. Using a rubber spatula, gently fold in the whipped cream until completely incorporated and no streaks of white remain.
  3. Fill a piping bag fitted with a large star tip with the frosting. Using firm pressure and a clockwise motion, pipe large rosettes onto the cupcakes, passing the 12 o’clock position twice. Using a small sieve, sift a light amount of cocoa powder over the frosted cupcakes. Serve immediately or store in the refrigerator for up to 3 days.

 

SPECIAL THANKS TO:

PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEE’S PATISSERIE 2014

 

20140701_174640-1With the days of summer vacation coming to an end in the coming weeks for most kids here in Florida, now is the time to head to the beach or make that last trip to the theme parks before school resumes. In Iowa, where I’m from, it is the last days to go out on the river… the Mississippi River. Now compared to the ocean, the Mississippi is surely not as graceful (the murky, muddy water is sure to turn off many not used to it), but it lends locals a place to cool off and enjoy the heat much like Floridians do in the ocean.

Despite the rather disgusting appearance of the Mississippi, it has caused several desserts to be named in its likeness. I’m sure some of you are now wondering how I can call the Mississippi River rather disgusting in appearance and then turn around and state there are desserts named after it. Surely those desserts must not be very appetizing. Well in fact they are extremely delicious and the name can be rather deceiving. The reason desserts, like this one, take on the name Mississippi Mud, is a result of the dense, gooey texture of the confection, which is similar to the texture the silt has that settles in the Mississippi River Delta. The silt is what gives the Mississippi its notorious muddy, murky water.

20140701_174603Now that you understand these brownie bites won’t taste like murky mud and are probably more interested in making them we can talk a bit more about them. These little brownies are moist, fudgy bites topped with melted marshmallows. They are extremely simple to prepare and the only thing you must be sure not to do is overbake them. They are supposed to be moist and fudgy so when you initially pull them out of the oven they may still appear to be under-baked but they will continue to cook in the pan and when you melt the marshmallows under the broiler.

20140701_174957If you are pressed for time you can always use a box brownie mix but I prefer to make them from scratch because they come out with a better texture. This recipe makes about 24 mini brownie bites. You can make a larger, brownie cup version by filling standard muffin cups instead of using a mini muffin pan, however, keep in mind the yield will be a lot less. Brownies can be stored in an airtight container at room temperature for about 2 days.

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Mississippi Mud Brownie Bites

 

Ingredients:

  • 6 oz. Unsweetened Chocolate, chopped
  • 16 tbsp. (2 sticks) Unsalted Butter
  • 1 ½ cups All-Purpose Flour
  • 1/3 cup Cocoa Powder
  • ½ tsp. Salt
  • 3 cups Sugar
  • 5 Eggs
  • ¾ cup Walnuts, chopped
  • 1 bag Mini Marshmallows
  • 1 container Dipping Chocolate (sold in baking aisle)

 

Formula:

  1. Adjust oven rack to the middle position and heat to 325°. Melt chocolate and butter in a large heatproof bowl placed over a medium saucepan filled with about ½ inch of barely simmering water. Do not let the bowl touch the water. Stir occasionally, until mixture is smooth, about 5 to 7 minutes; cool slightly.
  2. Combine the flour, cocoa powder, and salt in a bowl. In a separate bowl, whisk sugar and eggs together. Add the melted chocolate mixture, whisking until incorporated. Stir the flour mixture into the chocolate mixture until no streaks of flour remain. Fold in the walnuts.
  3. Fill each cup of the muffin tin evenly with batter, about halfway full. Bake until toothpick inserted in center comes out with a few wet crumbs attached, about 15-20 minutes. Remove from oven.
  4. Preheat broiler. Arrange marshmallows on top of warm brownie bites, filling in all the space.  Broil, keeping a close eye to make sure marshmallow does not burn, about 1 minute. Remove from oven and allow to cool in pan for 5 minutes before transferring to a wire rack to cool completely.
  5. For the topping, melt dipping chocolate by following directions on package. Take a brownie bite and dip the top in the chocolate, making sure not to dip to far so that some of the marshmallow remains exposed. Repeat with all the bites. If the chocolate begins to get too stiff, microwave for 30 seconds to loosen.

 

SPECIAL THANKS TO:

 

PHOTOGRAPHY & STAGING: PETER MENDOROS

 

ALL REMAINING CONTENT © HONEYBEE’S PATISSERIE 2014

20140703_192909Happy Birthday America. Today is the 4th of July, 2014 and the day America celebrates its Independence. Today across America we will be having barbecues serving traditional American fare and watching firework shows bursting with the colors of red, white, and blue. Here in America we usually like to spread the traditional themes into everything we do, including dessert. With that said, I present to you the red, white, and blue mini cakes.

IMG_20140703_200603I really must say this is the perfect Independence-themed dessert and I am not just referring to the colorful layers. The reason I adore these little cakes so much is a lot to do with their ease of transport to any festivity you may be attending. Also one single batch yields so many little cakes that you don’t have to worry about doubling or tripling a recipe just so that everyone in the family has a chance to try at least one. With this recipe you can let everyone have seconds or depending on the size of the party, possibly even thirds. Needless to say you will have plenty of little cakes for the abundance of fingers ready to snatch one after the other.

In case you are wondering what makes up each colorful layer, let’s break it down. To begin this holiday treat, I turned to Red Velvet cake to deliver a rich red color and sturdy foundation for the other layers. The white layer is a light & fluffy whipped cream to balance the rich density of the red velvet cake. To make sure the whipped cream held up to summer heat I made sure to stabilize it with some gelatin. This not only keeps it from melting as quickly but also creates a smoother and creamier topping. For the final touch, the quintessential blue is found with the garnish of a little blueberry. If you wanted to get creative and mix up the color scheme, you could make blue velvet cake, use the same white whipped cream and top with a fresh raspberry or cherry. Really any fruit that could give a pop of red. I prefer red velvet cake over blue and I also feel the blueberry does not add too much weight to the whipped cream making it simple for new bakers or rushed bakers needing a quick dessert to bake and take.

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These mini cakes serve about 60 people. You can use any recipe you have for red velvet cake or use a box mix.

 

Red, White, & Blue Mini Independence Day Cakes

 

Ingredients:

  • 1 box Red Velvet Cake Mix or your favorite Red Velvet Cake recipe
  • 1 tsp. Powdered Gelatin; unflavored
  • 2 tbsp. Water
  • 2 ¼ cups Heavy Whipping Cream
  • ¼ cup Confectioners’ Sugar; sifted
  • Blueberries; for garnish

 

Formula:

  1. Preheat oven to 325°. Lightly grease a mini muffin tin with cooking spray. Prepare red velvet cake according to box mix directions or if using your own recipe follow directions to make batter. Once batter is prepared, pour evenly into the prepared mini muffin tin, filling each muffin cup just above halfway. Bake for approximately 16 minutes. Remove from oven and place cakes on a cooling rack to cool completely. Repeat steps with remaining batter.
  2. Once cakes have cooled completely prepare the whipped cream topping. Combine the gelatin and water in a medium bowl. Allow to sit for about 5 minutes for the gelatin to soften. Meanwhile, bring ¼ cup of Heavy Whipping Cream to a simmer in a small saucepan over medium heat. Once simmering, whisk in the gelatin mixture until no clumps remain. Remove from heat and allow to cool about 3 to 5 minutes. With an electric hand mixer set to medium-high speed, beat the cooled gelatin mixture, confectioners’ sugar, and remaining cream to stiff peaks, about 2 minutes.
  3. To assemble the mini cakes, place the whipped cream in a piping bag fitted with a small star tip. Pipe a rosette onto each each mini cake, making sure to build up enough cream on each cake to hold the weight of the blueberry. Once all cakes have been iced with the whipped cream topping, garnish each rosette center with a blueberry. Refrigerate mini cakes until set, about 2 hours. Cakes can be stored up to 24 hours ahead of time before serving.

 

SPECIAL THANKS TO:

 

PHOTOGRAPHY & STAGING: PETER MENDOROS

 

ALL REMAINING CONTENT © HONEYBEE’S PATISSERIE 2014

 

 

20140524_101116I hope you all have not forgotten me for I have not forgotten you. I have been away for quite some time as a result of moving, starting college once again, and chasing a toddler. All of this silly adult stuff left me little to no time to bake and without anything baked I simply can’t write…or at least I can’t write anything interesting. So I suppose Memorial Day is a good time to return to all those who have not forgotten the work of this website despite my long absence.

20140524_101752Although Memorial Day weekend is a U.S. national holiday to remember our loved ones who have passed away it has also become a weekend full of family get-togethers, barbecue’s, camping, and traveling. One of America’s favorite classics usually makes its grand debut around this time each year and continues through the rest of the summer. You will find it featured on t.v. shows, local eateries, and in your newspaper circular hosting sales of the items that go into making the classic. What is it you ask??? Why the S’more. S’mores are a classic all-american summer favorite and although this post is not about s’mores it does have two of its main components.

20140524_101912As much as I love s’mores they are very messy and especially in 90 degree heat the chocolate part of the s’more deteriorates rapidly. I sought after a travel-friendly pastry that would be inspired by the s’more without the messy chocolate. Also I do so much with chocolate it is nice to take a break from it every now and again. Oh and don’t worry, I have no plans on boycotting chocolate. Chocolate and I have a long-standing relationship I would never dare break.

20140524_101713So without chocolate that leaves graham crackers and marshmallow. The graham crackers are always the base of a s’more so in this recipe they are also used as the base. By grinding the graham crackers in a food processor I created a graham-like flour that bound the cupcake batter together pretty well on its own, which made the addition of flour minimal. The amount of graham cracker “flour” not only held the batter together but also leant a subtle sweetness and hearty graham flavor. With the base so perfect the topping also had to be perfect. What better way to incorporate the marshmallow of the s’more into a rich and creamy marshmallow frosting.  The rich marshmallow frosting meshes so well with the graham cake it is no wonder the match has been loved by so many for so long. If only the chocolate was invited to the party…maybe next time.

Graham Cracker Cupcakes with Marshmallow Frosting

 

Graham Cake Ingredients:

  • 17 whole Graham Crackers; broken into smaller pieces
  • ¼ cup All-Purpose Flour
  • 1½ tsp. Baking Powder
  • Pinch of Salt
  • ¾ cup Whole Milk
  • 1 tsp. Vanilla Extract
  • 1 cup Granulated Sugar
  • 4 tbsp. Unsalted Butter; softened
  • 4 tbsp. Shortening
  • 3 Eggs; separated
  • 1 recipe Marshmallow Frosting; recipe follows

Marshmallow Frosting Ingredients:

  • 1 cup Unsalted Butter; room temperature
  • 1½ tsp. Vanilla Extract
  • 1 (7 ounce) jar Marshmallow Creme
  • 2 cups Confectioners’ Sugar; sifted
  • 2 to 4 tbsp. Light Cream or Milk

 

Formula:

  1. For the cake: Adjust the oven rack to the middle position and heat to 350°. Line a 12-cup muffin tin with liners. Grind the graham crackers, flour, baking powder, and salt together in a food processor until fine. Set aside. Whisk milk and vanilla in a measuring cup and set aside as well.
  2. With a stand mixer set on medium-high speed, beat the sugar, butter, and shortening together until light and fluffy. Beat in the egg yolks, one at a time, until combined. Reduce the mixer speed to low and add a portion of the graham cracker mixture, leaving enough for 2 more additions. Following the first addition of the graham mixture, add half of the milk mixture, followed by another addition of graham mixture. Add the remaining milk mixture followed by the final addition of the graham mixture. Mix until all is well incorporated.
  3. With a clean mixing bowl and electric hand mixer (you can alternatively whisk by hand or clean the stand mixer bowl if you do not own a hand mixer), beat the egg whites on medium-high until soft peaks form. Whisk 1/3 of the whites into the cake batter, then gently fold in the remaining whites. Divide batter evenly into prepared muffin tin, filling each liner ¾ full. Bake cupcakes 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool in muffin tin 5 minutes then transfer to a wire rack to cool completely.
  4. Once the cake has cooled completely prepare the frosting. For the frosting: In the bowl of a stand mixer, or with a hand mixer, beat the butter on medium-high speed until smooth and creamy. Beat in the vanilla extract and marshmallow creme until well combined. Reduce the speed to low and gradually add the confectioners’ sugar. Scrape down the sides of the bowl as needed until all of the confectioners’ sugar has been added and the mixture is incorporated. Add 2 tbsp. cream or milk. Turn the mixer to high speed and beat the frosting until light and fluffy. Add more cream or milk if necessary until the proper piping consistency is achieved. If too much cream or milk is added, you can add more confectioners’ sugar by tablespoons until the proper consistency is reached.
  5. Pipe marshmallow frosting onto cooled cupcakes using a large star tip. Top each cupcake with a broken piece of graham cracker. Serve

 

SPECIAL THANKS TO:

PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEE’S PATISSERIE 2014

20140416_112632With winter officially over and the onset of Spring, everyone naturally turns to fresh, light, and airy trends. Clothing takes on hues of light pastels and airy designs, homes become lighter following dreaded bouts of extensive cleaning, and food menus turn to the flavors of seasonal fresh fruits like the recently harvested lemon. With spring also comes the rush to reach goal weights set back around new years before summer bikini season starts. What dessert could possibly fit the requirements of all these springtime cliches??? Enter now the Lemon-Poppy Seed Angel Food Cake.

20140416_111551Unlike other cakes, angel food cake uses absolutely no butter or oil, not even to grease the pan. It is very light and airy with a bit of sponge at first bite. Perhaps the best cake to eat on a diet. This cake also does not use baking soda or baking powder…. but how does it get its statuesque height??? EGG WHITES… and a whole lot of them I must add. In fact this cake has a very short ingredient list. But do not be deceived by the apparent simplicity. With simplicity comes more stress to the smallest of details. That flour you didn’t think you needed to sift will lend you a dense, squat cake. Or that little microscopic speck of egg yolk that slipped into the whites while you were separating them will forever prevent you from reaching proper peaks. Without gentle care this majestically tall, snowy-white cake can turn dense, wet, and depressing. You don’t want to serve a depressing cake reminescent to the blah winter blues to a crowd of cheery guests at an Easter party.

20140416_112443If you are careful to follow this recipe with care you are sure to produce consistent sky-high beauties flecked with bits of poppy seeds and bursts of lemon in each bite… absolutely perfect to serve for any springtime celebration. The key you must always remember while preparing this is the volume of the egg whites you whip up so be sure to watch for any hint of yolk when separating the eggs initially. You can use cold or room temperature eggs since both will ultimately whip up to the same volume, however cold eggs will take a little bit longer and are more likely to make you start questioning if you messed something up along the way when you really haven’t. To add some reassurance that you won’t end up with deflated whites I always use cream of tartar because the acidity it offers helps to stabilize the whipped whites.

20140416_111751I know it may be tempting but do not use all-purpose flour in this recipe. You will end up with a cake more like overly soft bread that plasters to the roof of your mouth when you eat it. Not flattering. If your tube pan does not have a removable bottom, I recommend lining it with parchment paper. Just make sure you never grease any part of the pan or parchment. The eggs need to cling to the pans surface in order to rise high and if you grease the pan the eggs can not grip the pan and you will end up with a short stubby brick of a cake. Not cool. After being separated from Angel Food Cake since my grandmother last made it during the holidays, I can confidently say this cake is a keeper for generations to come.

Serves: 10 generous portions or 12 smaller portions

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Lemon-Poppy Seed Angel Food Cake

Ingredients:

  • 4½ oz. Cake Flour (approximately 1 cup plus 2 tbsp. if you do not have a scale)
  • ¼ tsp. Salt
  • 1¾ cups Granulated Sugar
  • 12 Egg Whites
  • 1½ tsp. Cream of Tartar
  • 1 tsp. Lemon Extract
  • 1 tbsp. Lemon Zest; grated
  • 2 tbsp. Lemon Juice; (approximately 2-3 lemons)
  • 1 tbsp. Poppy Seeds

Formula:

  1. Adjust the oven rack to the lower-middle position and preheat the oven to 325°. Whisk the flour and salt together in a bowl. Set aside. Process the sugar in a food processor until fine and powdery, approximately 1 minute. Set aside about half of the processed sugar in a small bowl. Add the flour mixture to the remaining sugar left in the food processor and process until well aerated as if sifted, about another minute.
  2. With a stand mixer set to medium-low speed, beat the egg whites and cream of tartar until frothy. Increase the speed to medium-high and with the motor running, slowly add the sugar set aside earlier. Make sure to evenly distribute the sugar around the bowl and do not add it all in one spot or you run the risk of deflating the egg whites. Continue to beat until soft peaks form, about 5 minutes. Add the lemon extract, zest, and juice. Mix until just incorporated.
  3. Sift the flour mixture over the whipped egg whites in 3 separate additions. Fold the mixture gently with a rubber spatula after each addition until incorporated. Gently stir in the poppy seeds until evenly distributed. Scrape cake batter into a 12-cup UNGREASED tube pan.
  4. Bake the cake until a toothpick inserted near the center of the cake comes out clean and the cracks in the top of the cake appear dry not wet, about 40 to 45 minutes. Remove the cake from the oven and invert the cake on a bottle if your tube pan does not have a stand and allow to cool to room temperature upside down, about 3 hours. This keeps the cake from deflating. Once cool, turn the cake right side up and run a knife around the edges of the pan. Invert the pan on a platter & serve.

SPECIAL THANKS TO:

 

PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEE’S PATISSERIE 2014

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