Chicken and Egg - Janice Cole [29]
To serve, split the shortcakes horizontally in half. Fill each shortcake with a generous ½ cup of raspberry cream. Sprinkle with powdered sugar.
NOTE
As with any quick bread, avoid overmixing the dough for tender and light results.
SERVES 8
MAKES 8 SHORTCAKES
SHORTCAKES
2 cups all-purpose flour, preferably bleached
½ cup granulated sugar
2 ½ teaspoons baking powder
1 teaspoon ground cardamom
¼ teaspoon salt
½ cup (1 stick) cold unsalted butter, cut up
2 egg yolks
½ cup half-and-half
RASPBERRY CREAM
3 cups fresh raspberries
¼ cup granulated sugar, plus 2 tablespoons
1 ¼ cups heavy (whipping) cream
Powdered sugar for sprinkling
Almond Poppy Seed Cake
I’d like to claim this poppy seed cake as my own personal dessert, since my mother has made it for my birthday ever since I can remember. But other members of my family might dispute that claim, since they all ask for this cake when their birthdays roll around, too. Although it’s baked in an angel food cake pan, this is a chiffon cake, which contains egg yolks and oil in addition to the beaten egg whites. The eggs create the delicate rise and tender structure of this moist, long-lasting cake, which is perfect for any celebration.
* * *
To make the cake: Preheat the oven to 325°F. Bring the milk to a boil in a small saucepan. Put the poppy seeds in a small bowl, pour the hot milk over the poppy seeds, and let sit 1 hour or until the milk has cooled to room temperature. Whisk together the flour, 1 ½ cups of the sugar, the baking powder, salt, and baking soda in a medium bowl.
Beat the egg yolks and oil in a large bowl with an electric mixer on low speed until well blended. Slowly beat in the poppy seeds with the milk, and then the flour mixture and almond extract.
In another large bowl, beat the egg whites with an electric mixer at medium speed until foamy. Add the cream of tartar and beat on medium-high speed until soft peaks form. With the mixer running, slowly pour in the remaining ¼ cup of sugar, beating until stiff but not dry peaks form. Stir one-fourth of the egg whites into the batter to lighten. Then gently fold in the remaining whites. Pour into an ungreased 10-inch angel food tube pan with a removable bottom.
Bake for 55 to 60 minutes or until the top is golden brown and springs back when gently pressed, and a wooden skewer inserted into the center of the cake comes out clean. Turn upside down and set the cake pan on its feet, or if it has none, put the center tube upside down over the neck of a bottle. Cool the cake completely. Carefully slide a thin metal cake spatula or knife around the sides of the pan and tube to loosen the cake, pressing against the pan to avoid cutting the cake. Invert the cake onto a serving platter and remove the pan.
To make the frosting: Beat the butter in a large bowl with an electric mixer at medium speed until creamy. Reduce the speed to low and slowly add 1 cup of the powdered sugar. With the mixer running, slowly pour in the milk and almond extract. Continue adding powdered sugar until the desired consistency is reached.
Spread the frosting over the sides and top of the cake. Garnish with additional poppy seeds around the top edge, if desired before serving.
NOTE
Chiffon cake recipes have a distinctive method; follow it precisely for the best results.
SERVES 12
CAKE
1 cup whole milk
½ cup poppy seeds
2 cups all-purpose flour, preferably bleached
1 ¾ cups sugar
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
8 eggs, separated, at room temperature
½ cup canola oil
1 ½ teaspoons almond extract
½ teaspoon cream of tartar
FROSTING
½ cup (1 stick) unsalted butter, softened
4 ½ to 5 cups powdered sugar
¼ cup whole milk
1 teaspoon almond extract
Poppy seeds for garnish
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