The book: "Keep Calm and Bake Cake"; 224 pages, $8.99. Published by Andrews McMeel, 2014.
What you get: Designed to lower your stress level, this clever pocket-size book contains chapters called things like "Composed Chocolate," "Dreamy Delights," Laid-back Loaves" and "Serene Sponge Cakes." Throughout the book are quotes to give you a chuckle and put you in a good mood. My favorite: "A party without cake is just a meeting." — Julia Child
What we made:
ALMOND ANGEL CAKE, Page 162
Serves 8
1/2 cup all-purpose flour
2 tablespoons cornstarch
3/4 cup superfine sugar
5 egg whites
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 teaspoon lemon juice
3/4 cup ground almonds
To serve
1/2 cup sliced almonds
1/2 pound fresh summer fruits (a mixture of strawberries, raspberries and blueberries)
2 tablespoons powdered sugar
Whipped cream or creme fraiche
1. Preheat the oven to 350 degrees F. Grease a shallow 10-inch Bundt pan and then dust the inside surface with flour.
2. Mix together the all-purpose flour and cornstarch, then sift the mixture at least three times so the ingredients are well combined and aerated. Add half of the superfine sugar and sift the mixture one last time.
3. Beat the egg whites together until they form soft peaks. Add the cream of tartar, then gradually add the remaining sugar, beating constantly, until the mixture is stiff and glossy. Stir in the vanilla extract, almond extract and lemon juice.
4. Using a large metal spoon, fold in the flour mixture and the ground almonds.
5. Spoon the batter into the prepared pan. Bake for 30 to 35 minutes or until golden brown with a springy texture. Let cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a plate.
6. Toast the sliced almonds in a dry skillet until they turn light brown.
7. To assemble the cake, pile the summer fruits into the hollow center of the angel cake. Dust everything with powdered sugar and scatter with the sliced almonds. Serve with whipped cream or creme fraiche.
Our assessment: To make this cake, you will need a flour sifter and a lot of patience. You can't be rushed and you'll likely make a mess from sifting the dry mixture so many times. But the point of this book is to be calm and relaxed, so allow yourself to slow down and enjoy the process of sifting as well as the process of beating the eggs all the way to a stiff, glossy state.
Since I especially love the flavor of almonds and coconut, I substituted coconut extract for almond extract — there’s plenty of ground almonds that go in the cake as well as the toasted slices to go on top. It turned out delicious, but keep in mind that the almonds add texture so the cake won’t be quite as fluffy and spongy as traditional angel food. The next time I’m invited to a pool party, I think I’ll bake this cake and serve it with whipped cream, pineapple chunks, flaked coconut and a splash of rum.
About the Author
