Recipes: 03.29.18

Seasons by the Sea: Desserts From a Bygone Era

Lemon Angel Food Cake

This recipe is based on one from a Neiman Marcus cookbook from the 1950s. It is delicious served with light fruit sorbets and fresh berries. You could also frost with whipped cream and sprinkle with toasted sliced almonds.

Makes one 10-inch tube-pan cake. 

 

1 1/2 cups sifted sugar (superfine if you can find it)

1 cup sifted cake flour

1/2 tsp. salt

1 1/4 cups egg whites (approximately 10-12)

1 1/4 tsp. cream of tartar

Zest of one lemon

1/2 tsp. vanilla extract

 

Preheat oven to 350. 

Add half a cup of sugar to flour. Sift together four times. Add salt to egg whites and beat until foamy.

Sprinkle cream of tartar over egg whites and continue beating to soft peaks. Add remaining cup of sugar by sprinkling a quarter-cup at a time over egg whites and blending carefully into them, about 20 strokes each time.

Fold in lemon zest and vanilla. Sift about a quarter of the flour/sugar mixture over egg whites at a time. Fold in lightly, about 10 strokes each time.

Pour into ungreased 10-inch round tube pan. Bake at 350 for about 35 to 45 minutes. Remove from oven and invert pan on cooling rack, or do it old school, place pan upside down on neck of wine bottle.

 

Old-Fashioned Pound Cake

When Michael Rozzi and his wife, Holly Dove, were the executive chef and pastry chef respectively at Della Femina restaurant in East Hampton, this old family recipe of Holly’s was often on the menu. It is a perfectly simple cake that begins in a cold oven. It is good in all seasons with fresh fruit in summer, compotes in winter. Just use your imagination! 

 

1/2 lb. butter, softened

6 eggs

1 cup heavy cream

3 cups sugar

3 cups flour

1 tsp. vanilla

 

Grease a tube or bundt pan with butter or pan spray.

In mixing bowl with paddle attachment, cream butter and sugar until light and fluffy. Add eggs one at a time, making sure to mix well after each addition. Reduce speed and add flour and cream alternately. Add vanilla and mix well.

Pour batter into prepared pan and place into cold oven. Turn oven to 300 degrees and bake for approximately one hour and 15 minutes to one hour and 25 minutes. Allow to cool slightly, then turn cake out onto plate to continue cooling.