Easy Banana Snack Cake

20170329_192032Recently I had a few blackened bananas on the verge of needing disposal before they rotted completely. I usually turn to making banana bread when this happens but I felt like trying something new. I hadn’t made a cake in awhile so I thought this would be a good fit for some bananas that would otherwise go to waste. Although technically cake, it is more specifically a loaf cake. Loaf cakes hold up well when sliced compared to regular cake, which makes this banana snack cake perfect for packing in lunches or eating a slice on the go for breakfast.

20170329_191744Whether you enjoy this cake for dessert, a snack, or a stand in for breakfast it is a light and healthier option that even kids can enjoy. Packed with potassium-rich bananas, olive oil, low-fat Greek yogurt, and only 1/3 cup of added sugar, you can rest assured this cake will taste indulgent without breaking your healthy lifestyle. As an added bonus this cake is really easy to prepare…even if you have some little kitchen helpers like myself! Enjoy!

Easy Banana Snack Cake

Ingredients:

  • 6.75 oz. (1 ½ cups) Unbleached All-Purpose Flour
  • 1/3 cup Sugar
  • 1 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • 1 tsp. Ground Cinnamon
  • ¼ tsp. Salt
  • 1 cup Plain Low-fat Greek Yogurt
  • ¾ cup Mashed Ripe Banana (about 2 whole)
  • ¼ cup Olive Oil
  • 1 tsp. Vanilla Extract
  • 1 Large Egg; lightly beaten
  • ¼ cup Chopped Walnuts

Preparation:

  1. Preheat oven to 375°. Grease a 9-inch square metal baking pan with nonstick cooking spray. Set aside.
  2. Place flour, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl. Whisk mixture until well combined. Make a well in the center of the flour mixture.
  3. Combine yogurt, banana, oil, vanilla, and egg in a small bowl; stir until well blended. Add yogurt mixture to the flour mixture and stir until just moistened. Add the walnuts and stir until just combined.
  4. Pour the batter into the prepared baking pan. Bake for 20 minutes or until a wooden pick inserted in the center of the cake comes out clean. Cool cake in the pan 10 minutes on a wire rack then remove from the pan. Cool completely on wire rack. Serve (approximately 8 servings).

 

RECIPE ADAPTED FROM: JUDITH MCINTIRE
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2017

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Clementine Cake

20170113_210838I love to bake with what is currently in season. While the majority of the country’s home-grown produce is out of season, Floridians know that citrus is currently at its peak. I recently realized I have never produced a citrus-based confection this time of year and decided this needed to change. Perhaps the reason I always avoided citrus despite the abundant availability around me is my hidden fear of a bitter final product. In order to get that strong citrus flavor you need the oils from the zest, which requires that the entire fruit be processed, peel and all.

Growing up I always hated the bitter taste of even the slightest bit of pith on my orange or mandarin segments and would spend way too much time working to remove every last bit of “white stuff” so that I could actually enjoy the segment. Very early on I grew annoyed with any citrus that had a peel and came to enjoy the canned mandarin oranges as my substitute. Now, as an adult, I realize the fresh stuff is way better than anything from a can but I still struggle shaking away those childhood bad habits regarding piths.

20170112_134033Since I have yet to successfully overcome my childhood habit I needed to find a recipe that would suit my avoidance of using the entire fruit to provide citrus flavor. If you do a recipe search for mandarin flavored cakes you will quickly realize there are typically only 2 formulas used. The most common formula uses canned mandarin oranges and a cake mix. Although this may do in a hurry it is not what I was looking for since I am seeking to avoid processed foods. The second formula uses the entire mandarin and purees it in a food processor. Neither of these fit my needs so I had to come up with my own solution.

The first step to solving any problem is knowing what the desired outcome is and what is preventing you from getting there. My desired outcome was a cake with a citrus punch without using the entire fruit, however the problem is without the entire fruit the cake lacks bulk and intense citrus flavor. To solve this I created a compromise. I would use zest from the clementines, and use segments of the clementines but discard the remaining peels. In order to sub for the missing bulk the peels would have provided the batter I added a raisin paste along with the segments and walnuts. The raisin paste not only added bulk to the batter but it also acted as a natural sweetener, allowing me to cut down on some of the sugar therefore making the recipe a bit healthier. To give a bit more sweetness and citrus flavor I topped the cooled cake with a Tangerine juice glaze. If you are wondering how to make raisin paste, you simply place some raisins into your food processor and add water just enough to cover the top of the raisins. Simply puree the mixture and voila you have raisin paste. If you make too much you can always store it in the refrigerator for future uses. It is a great sub for whole dates in many recipes.

20170111_163929All in all I was very pleased with the outcome of this cake. It was moist, not overly sweet, and had a nice touch of citrus flavor without any lingering bitterness. In our sugar filled world this cake may not please the masses like its frosted cousins but it is sure to please those who enjoy tasting actual cake and not a touch of cake covered in ten pounds of sugary frosting. Give it a try and enjoy the produce of the season…citrus!

Clementine Cake

Ingredients:

  • Cooking Spray
  • ½ cup Walnut Halves; toasted
  • 4 tbsp. Raisin Paste (see description above for details)
  • 1 tbsp. Clementine Zest
  • 2 Clementines; peeled & segmented
  • ½ cup Light Brown Sugar
  • 3 tbsp. Unsalted Butter; softened
  • 2 tbsp. Olive Oil
  • ¾ tsp. Vanilla Extract
  • 1 Large Egg
  • 9 oz. All-Purpose Flour (2 cups); plus more for dusting pan
  • ¾ tsp. Baking Soda
  • ¼ tsp. Salt
  • ½ cup Fat-Free Buttermilk
  • 1 cup Powdered Sugar
  • 5 tsp. Fresh Tangerine Juice
  • Toasted Walnut Halves; for topping

Preparation:

  1. Preheat oven to 350°. Coat a 9-inch round cake pan with cooking spray. Line the bottom of the pan with parchment paper. Coat the parchment with cooking spray and dust with flour. Set aside.
  2. Place walnuts, raisin paste, zest, and clementine segments in a food processor and process until ground.
  3. Combine brown sugar, butter, and oil in the bowl of a stand mixer (or large bowl). Beat mixture with a stand or hand mixer set to medium speed until well blended. Beat in vanilla and egg.
  4. Combine the flour, baking soda, and salt. Add the flour mixture and buttermilk to the sugar mixture, alternating between the two, beginning and ending with the flour mixture. Add the nut mixture and beat at medium speed for 3 minutes. Pour the batter into the prepared pan. Bake for 40-45 minutes or until a wooden pick inserted in the center of the cake comes out clean. Cool cake in pan 10 minutes on a wire rack. After 10 minutes remove the cake from the pan and cool completely on a wire rack.
  5. After the cake has cooled completely, in a small bowl combine the powdered sugar and Tangerine juice. Whisk until smooth. Drizzle the glaze over the warm cake and spread to coat the top evenly. Top the outer edge of the cake with toasted walnuts. Serve.

 

RECIPE ADAPTED FROM: DEBORAH MADISON
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2017

Chocolate & Salted Caramel Angel Food Cake

20160526_163523Angel food cake is a dessert as heavenly as the name suggests. It is light, spongy, and just sweet enough to satisfy without feeling as if one has gone overboard. As great as angel food cake is on its own, its simplicity provides endless possibilities for creating different versions of the dessert. With very little effort, a plain angel food cake can be transformed into an elegant cake for any occasion.

20160526_163534Traditionally, angel food cake is dressed up with fresh fruit and whipped cream to keep the cake light. I elected to go a bit of an unconventional route and add some heavier flavors because the rest of the cake is light enough to handle such additions without being too much. I took the flavors found in a turtle sundae (chocolate, caramel, pecans) and drizzled them across the top of the prepared cake. The results were a divine cake from top to bottom.

20160526_163739Chocolate & Salted Caramel Angel Food Cake

Ingredients:

  • 1 box Angel Food Cake Mix
  • 1 (7oz.) container Dark Semi-Sweet Dipping Chocolate (such as Baker’s)
  • ¼ cup Light Brown Sugar; packed
  • ¼ cup (4 tbsp.) Unsalted Butter
  • 3 tbsp. Heavy Whipping Cream
  • Dash of Sea Salt
  • 3 tbsp. Chopped Pecans; toasted

Preparation:

  1. Bake angel food cake according to package directions. Cool completely.
  2. Melt dark chocolate according to package directions. Place melted chocolate in a clear, decorating squeeze bottle. Squeeze bottle over top of cake, moving back and forth to create a drizzled effect on both sides of the cake. If you do not have a squeeze bottle use the back of a spoon to drizzle the chocolate using the same motion.
  3. In a small saucepan combine brown sugar, butter, whipping cream, and salt over medium-high heat. Bring the mixture to a boil, stirring only until the sugar dissolves. Reduce heat to low and cook for 4 minutes without stirring. Remove from heat and quickly drizzle caramel over the cake in the same motions as the chocolate. Top with pecans and serve.

 

PHOTOGRAPHY & STAGING: PETER MENDOROS

 

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2016

Skinny Sour Cream Coffee Cake

20160409_165243To start the day off on the right foot, the average American wakes up, has a cup of coffee, and may or may not eat breakfast. For those that do want breakfast with their coffee, most coffee shops offer up alluring breakfast options such as doughnuts, muffins, bagels, sandwiches, and burritos. These offerings taste great but they are certainly not a healthy way to start the day. Although I would preferably like to always start my day with an omelet filled with healthy veggies and a handful of cheese, most days that is just not a feasible option. Rather than skip breakfast altogether one must look for more simple solutions.

20160409_165314-1A traditional pairing to coffee has always been coffee cake (hence the name)…because who doesn’t want to start the day off with something sweet. However, a traditional sour cream coffee cake does not fair any better than coffee house offerings. Just a slice of traditional sour cream coffee cake has around 500 calories and 32 grams of fat! Certainly not a way to start the day, especially if you already loaded the accompanying coffee with cream and sugar. In order to continue to enjoy this classic, it had to be slimmed down A LOT.

20160409_165257-1-1Without losing the moist and fulfilling taste of the original, this recipe adds plenty of whole grains and manages to cut off 225 calories and over 20 grams of fat per slice. Sure it is still not the healthiest option in the world but you can feel a lot less guilty eating a slice on days when you simply have no time for anything healthier. Even when you do have time for a healthier breakfast, this cake is sweet enough to be enjoyed as dessert too!

Skinny Sour Cream Coffee Cake

Ingredients:

  • 2.5 oz. (¾ cup) Old-Fashioned Rolled Oats; divided
  • 4.5 oz. (1 cup) All-Purpose Flour
  • 1 oz. (¼ cup) Whole-Wheat Flour
  • 1 tsp. Baking Powder
  • ½ tsp. Baking Soda
  • 1 tsp. Ground Cinnamon; divided
  • ¼ tsp. Salt
  • ½ cup Granulated Sugar
  • ½ cup Light Brown Sugar; packed (divided)
  • 1/3 cup Unsalted Butter; softened
  • 2 Large Eggs
  • 1 tsp. Vanilla Extract
  • 1 (8 oz.) tub Light Sour Cream
  • 2 tbsp. Walnuts; finely chopped & toasted
  • 1 tbsp. Butter; chilled & cut into small pieces
  • Cooking Spray

Preparation:

  1. Coat a 9 inch springform pan with cooking spray. Set aside.
  2. Preheat oven to 350°. Spread oats in a single layer on a baking sheet. Bake until oats are light brown and slightly fragrant, about 6 minutes.
  3. Measure ¼ cup of browned oats and set aside. Place the remaining oats in a food processor, processing until finely ground, approximately 4 seconds. In a large bowl, place the ground oats, all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, and ½ tsp. cinnamon. Stir with a whisk until combined.
  4. In the bowl of a stand mixer or a large bowl, place the granulated sugar, ¼ cup brown sugar, and 1/3 cup butter. Beat with stand or hand mixer on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add in the vanilla and mix until combined. Add the flour mixture to the sugar mixture, alternating with the sour cream, beginning and ending with the addition of the flour mixture. Be sure to mix until just combined (do not overstir). The batter will remain slightly lumpy due to the oats. Spread the batter evenly into the prepared pan.
  5. Combine the remaining ¼ cup oats, remaining ¼ cup brown sugar, remaining ½ tsp. cinnamon, and nuts in a bowl. Cut in the chilled butter pieces with a pastry blender until well blended. Sprinkle the top of the batter evenly with the nut mixture. Bake the cake for 35-40 minutes, or until top is golden brown and cake begins to pull away from the sides of the pan. Cool the cake in the pan for 10 minutes on a wire rack. Remove cake from pan and serve. Cake is best served warm but can be stored in an airtight container for 3 days.

NUTRITIONAL INFORMATION

(1 Slice)

SkinnySourCreamCoffeeCakeNutritionLabel

 

 

 

 

 

 

 

Weight Watchers: 12 Smart Points, 7 Points Plus, or 6 Traditional Points

 

RECIPE ADAPTED FROM: KATHY KITCHENS DOWNIE
PHOTOGRAPHY & STAGING: PETER MENDOROS

 

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2016

Skinny Frosted Pumpkin Spice Cake

pumpkin3Happy Halloween everyone! As today comes and goes Thanksgiving will approach soon thereafter, with pumpkin being the favorite flavor to represent the season. Pumpkin pie may be the go to classic but pumpkin cake is a close runner up. What is not to love about a moist, fluffy cake flavored with delicious pumpkin and warm, comforting spices??? I certainly can’t think of anything! Then you add the rich layer of cream cheese frosting that not only creates an adored classic combination but it also locks in the cake’s moisture for days. At this point it shouldn’t take much convincing to get any pumpkin lover to give this recipe a go.

pumpkincake1However, if flavor and texture are not enough to convince you to try this cake the ease itself should persuade you. A sheet cake is the easiest type of cake to make and it can feed a lot of people (both essential perks for the holiday baker). Simply prepare the batter, spread into the pan, and bake. Once the cake cools you spread a layer of cream cheese frosting on top and cut into squares to serve. There is no trimming or chilling layers or preparing huge batches of frosting, making this cake the perfect addition to the holiday table or as a quick treat to whip up for a work, school, or church function.

Pumpkincake2If having said all of that still wasn’t enough convincing, how about the fact that this cake is a much lighter version of all its competitors. Traditional pumpkin cakes with cream cheese frosting run well over 350 calories per slice and triple the amount of fat content found in this recipe. The cake is easily made lighter by swapping traditional all-purpose flour with whole-wheat while organic light brown sugar stands in for the typical refined version. The cream cheese frosting is lightened up with the use of 1/3 less fat cream cheese, minimal butter, and organic powdered sugar that again stands in for the refined alternative. This cake is a much lighter and welcoming change from the traditional pumpkin pie and will yield approximately 24 servings (1 square). If you are following Weight Watchers, one square of cake is equal to 3 Points or 5 Points Plus.

Skinny Frosted Pumpkin Spice Cake

Cake Ingredients:

  • 10 oz. Whole-Wheat Flour (approximately 2¼ cups)
  • 2 ½ tsp. Baking Powder
  • 2 tsp. Ground Cinnamon
  • 1 tsp. Pumpkin Pie Spice
  • ¼ tsp. Salt
  • 1 cup Organic Brown Sugar (such as Wholesome’s); packed
  • ¼ cup Unsalted Butter; softened
  • 1 tsp. Pure Vanilla Extract
  • 2 Eggs
  • 1 (15 oz.) can Pumpkin Puree
  • Nonstick Cooking Spray (Olive Oil)

Frosting Ingredients:

  • 2 tbsp. Unsalted Butter; softened
  • 1 tsp. Pure Vanilla Extract
  • 1 (8 oz.) pkg. 1/3 less fat Cream Cheese (Neufchatel); softened
  • 2 cups Organic Powdered Sugar (such as Wholesome’s); sifted

Formula:

  1. Preheat oven to 350°. Spray a 13 x 9 inch baking pan with nonstick cooking spray. Set aside.
  2. To prepare the cake, combine the flour, baking powder, cinnamon, pie spice, and salt in a small bowl. Stir with a whisk until just incorporated.
  3. In the bowl of a stand mixer (or large bowl) combine the brown sugar, butter, and vanilla. Beat with a mixer on medium speed until incorporated. Add the eggs, 1 at a time, beating well after each addition. Add the pumpkin puree and mix well. Gently fold in the flour mixture to the pumpkin mixture.
  4. Spread the batter evenly into the prepared baking pan, making sure to smooth out well as it will not smooth itself while baking. Bake the cake for approximately 25 minutes or until a toothpick inserted in the center comes out clean. Cool the cake on a wire rack.
  5. While the cake cools, prepare the frosting by combining the butter, vanilla, and cream cheese in the bowl of a stand mixer (or medium bowl). Beat the mixture on medium speed until light and fluffy. Slowly add the powdered sugar and beat until mixture is smooth and well combined. Spread the frosting evenly over the cooled cake. Cut into squares and serve.

NUTRITIONAL INFORMATION

(1 Square)

PumpkinCakeCreamCheeseFrostingWeight Watchers: 3 Points or 5 Points Plus

RECIPE ADAPTED FROM: TRISHA KRUSE
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2015

Skinny Cherry-Walnut Streusel Cake

1Clean eating has been a strict motto of mine over the past year. It was a harsh transition at first but extremely satisfying when you can know exactly what is in your food. I have switched to buying all organic and extremely limiting my processed food intake. This lifestyle change has not only made me feel better about myself but has also made me feel like I am doing the best I can to keep my family healthy. With the many changes I have undertaken over the past year, perhaps the most daunting was becoming an independent Beachbody coach. At first I signed on only to get a discount on my monthly Shakeology, but I have recently really enjoyed helping others learn how to lead a healthier lifestyle. After speaking with several individuals who asked me about my recent successes, the one area they have difficulty with is giving up their dessert. These individuals want to lead a healthier lifestyle but they also want a treat now and then, especially for their children. They asked me for advice on healthier alternatives to popular box mixes or supermarket sweets. At first I did not have an answer for them. I have been a pastry chef for the website Honeybees Patisserie for over five years, however the job description never required me to acknowledge the healthiness of the products.

With little knowledge of healthier desserts, I elected to do heavy research and today I present you with a skinnier cake option. I use the term “skinny” because it is certainly not healthy to eat this product all of the time as you would a healthy meal. A skinny dessert is simply a healthier indulgence and should be strictly an occasional indulgence. This cherry-walnut streusel cake is designed to include healthier, organic ingredients and to keep you satisfied longer. I originally made this recipe after purchasing a fresh bunch of sweet Bing cherries from my local farmer’s market. It is best to make this cake when cherries are in season between May and July but if you want to prepare it outside of the cherry season you may use frozen cherries instead of fresh. If you do elect to use frozen cherries, be sure that you thaw them and drain any juice before measuring. I recommend selecting Bing or Rainier cherries as their flavor will concentrate while baking and help keep this hearty, coffee style cake moist.

2By now you are probably wondering how this cake is lighter than any other recipe out there. Two elements of this streusel cake differ greatly from its traditional counterpart….the lack of butter and the blend of flours. Streusels are traditionally made with a good amount of butter. The missing butter in the streusel is replaced with olive oil and a small amount of reduced-fat buttermilk, allowing more butter to remain in the cake without significantly adding calories or fat. Aside from the reduced amount of butter, half of the traditional all-purpose flour is replaced with whole-wheat pastry flour. Whole-wheat pastry flour is more nutrient dense than all-purpose flour and specifically contains more protein than cake flour. By replacing half of the all-purpose flour with whole-wheat pastry flour, the cake has added nutrients to keep you fuller longer (preventing the risk of overindulging) without becoming too dense as would be the case if you used only whole-wheat flour.

3This cake is a great option for treating you and your family to dessert without completely abandoning a healthy lifestyle. It can also be a great addition at breakfast when served with coffee or tea. One cake will yield 10 servings. Each serving should be cut into a small wedge. Total preparation time for this cake is approximately 1 ½ hours. If you are following Weight Watchers, one wedge is 5 points or 7 Points Plus.

Skinny Cherry-Walnut Streusel Cake

Streusel Ingredients:

  • ½ cup Granulated Sugar
  • 6 tbsp. All-Purpose Flour
  • 3 tbsp. Old-Fashioned Oats
  • 3 tbsp. Walnuts; chopped
  • ½ tsp. Ground Cinnamon
  • ¼ tsp. Ground Nutmeg
  • 2 tbsp. Olive Oil
  • 2 tsp. Reduced-Fat Buttermilk

Cake Ingredients:

  • 4.5 ounces All-Purpose Flour (approximately 1 cup)
  • 4.5 ounces Whole-Wheat Pastry Flour (approximately 1 cup)
  • 2 tsp. Baking Powder
  • 1 tsp. Ground Cinnamon
  • ½ tsp. Ground Nutmeg
  • ¼ tsp. Salt
  • ¾ cup Granulated Sugar
  • ¼ Unsalted Butter; softened
  • 1 Egg
  • ¼ tsp. Almond Extract
  • ½ cup Reduced-Fat Buttermilk
  • 10 oz. Fresh Sweet Cherries; pitted & chopped (approximately 2 cups)

Formula:

  1. Preheat oven to 375°. Prepare streusel by combining sugar, flour, oats, walnuts, cinnamon, and nutmeg together in a small bowl. Add the oil and buttermilk and stir to combine. Set the streusel aside.
  2. Prepare the cake by whisking both flours, baking powder, cinnamon, nutmeg, and salt in a large bowl. In the bowl of a stand mixer fitted with the paddle attachment beat the sugar and butter together on medium speed until light and fluffy. Add the egg and beat again until combined. Mix in the almond extract until just combined. Add a portion of the flour mixture and beat until combined. Add half of the buttermilk and mix again. Add another portion of the flour mixture beating until combined followed by the rest of the buttermilk. Add the remaining portion of the flour and beat until well combined. Remove the bowl from the mixer and gently stir in the cherries by hand.
  3. Spoon the batter evenly into a 9 inch springform pan coated with nonstick baking spray. Sprinkle batter evenly with the streusel. Bake the cake for 40 to 45 minutes, rotating the pan halfway through baking. Cool cake in the pan on a wire rack for 15 minutes. Remove cake from the pan and continue to cool on the wire rack or serve warm.

Nutritional Information

(One wedge)

cherrystreuselcake

Weight Watchers: 5 Points or 7 Points Plus

RECIPE ADAPTED FROM: IVY MANNING
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2015

Lemon-Poppy Seed Angel Food Cake

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

20140416_112009

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