Angel Food Cake w/Lemon Cream Sauce

Well, I celebrated a birthday this week.  My oldest daughter, ButterYum Jr, decided a few years ago that she was going to start making my birthday cakes, and together we picked Angel Food for this year's cake.  Compared to most cakes, it's pretty high in protein and isn't smothered in decadent frosting - a good option for anyone dieting like me.

What can I say, she's brave.  And a bit stubborn too, as she refuses to take advantage of my baking expertise by letting me help her, but thankfully she allowed me to verbally assist from afar.  For example, when separating the yolks and whites, I was sure to warn her that even the tiniest speck of egg yolk would keep the egg whites from whipping - oops, she didn't know that and had to start over with new eggs.  Another near miss was when I mentioned that you're not supposed to grease an angel food cake pan - oops, she didn't know that either.

Thank you, my love - your cake was absolutely delicious, and the yummy lemon cream sauce and mixed berries were the perfect accompaniment.  I look forward to your cakes each year and I'm so very proud of the lovely young lady you're growing up to be!!  XO

Angel Food Cake With Lemon Cream

makes 12-16 servings

Printable Recipe

Ingredients

Cake:

• 1 1/2 cups egg whites, room temperature (about 12)

• 1 cup cake flour 

• 1 1/2 cups plus 2 tablespoons sugar, divided

• 1 1/2 teaspoons cream of tartar

• 1 1/2 teaspoons vanilla extract

• 1/4 teaspoon salt

Lemon Cream Sauce:

• 3 whole eggs

• 1 cup sugar

• 1/2 cup lemon juice (or 1/4 teaspoon lemon oil)

• 1/4 cup butter, melted

• 1/2 cup heavy whipping cream, whipped

Directions

To make the cake:

1. Preheat oven to 375F, and place rack in lowest position.

2. Sift together the cake flour and 3/4 cup plus 2 tablespoons sugar; set aside. 

3. In a large mixing bowl, beat egg whites, cream of tartar, vanilla extract, and salt on medium speed until soft peaks form. 

4. Gradually add remaining sugar, beating on high until stiff peaks form.  Gradually fold in the flour mixture.

5. Gently spoon batter into an ungreased 10-inch tube pan. 

6. Cut through the batter with a knife to remove air pockets. 

7. Bake on the lowest rack for 30-34 minute or until the top springs back when lightly touched (top will crack and feel dry).

8. Immediately invert baking pan over the neck of a tall bottle; cool completely upside down.

9. Run a knife around the sides and center of the tube pan.

10. Invert cake onto a serving plate.

To make the sauce:

1. Beat eggs and sugar together in a heavy-bottomed sauce pan over low heat. 

2. Stir in the lemon juice and butter. 

3. Cook until the mixture thickens and reaches 160F, about 15 minutes; chill completely. 

4. When chilled, fold in the whipped cream. 

5. Add a drop or two of yellow food coloring if desired. 

Note

• Store sauce in the refrigerator.  Store cake in an airtight container at room temperature.

Adapted from Taste of Home

Prince William's Favorite Chocolate Biscuit Cake

I had been waiting for an opportunity to make The Royal Touch Chocolate Biscuit Cake by Darren McGrady (chef to Queen Elizabeth) since I first heard about it around the time of William and Katherine's wedding.  Father's Day was just such an opportunity - my husband loves all things chocolate, and we had all the kids home for dinner so I knew I wouldn't have a lot of leftover cake through the week. 

Most of you probably know by now that this is the cake Prince William requested as his Groom's Cake.  It's apparently a favorite of Queen Elizabeth's as well - Grady reports she ordered it every time Prince William would join her for tea. 

Although this is a no-bake cake, you'll need to prepare it at least 4 or 5 hours ahead of time.  It stores nicely in the refrigerator for several days once made (sits well covered at room temperature for several days too).  Chef McGrady suggests serving it chilled, but my family enjoyed it best at room temperature.  Either way, it's incredibly rich so serve very thin slices with plenty of coffee, tea, or milk.

Coincidentally, I just learned that today is Prince William's birthday. I wonder if he’ll be enjoying this cake?

Prince William's Chocolate Biscuit Cake

makes one 6-inch cake (I used an 8x4 silicone loaf pan) or 8-12 servings

Printable Recipe

Ingredients

• Softened butter for greasing pan

• 8 ounces McVities tea biscuits, broken into pieces (or digestive biscuits - click here for a recipe to make your own)

• 4 tablespoons unsalted butter, softened

• 1/2 cup superfine granulated sugar (caster sugar)

• 4 ounces dark chocolate, chopped

• 1 egg, beaten

• 8 ounces dark chocolate, chopped (for icing)

• Cinnamon for dusting

Directions

1. Lightly grease a 6" spring form pan; set aside.

2. Cream the butter and sugar in a bowl until mixture has lightened in color.

3. Melt 4 ounces chocolate in a double boiler.

4. Add butter and sugar mixture to the chocolate whisking constantly.

5. Add the egg and continue to whisk.

6. Fold in biscuit pieces until they are completely coated with the chocolate mixture.

7. Spoon the chocolate coated biscuits into the prepared pan.

8. Press firmly with the back of a spoon to fill in any gaps (tap the pan on the counter to help settle the biscuit pieces) - the bottom of the cake will be the top when turned out. Chill the cake in the refrigerator for 3 hours.

9. Unmold cake and rest, bottom side up, on a wire rack.

10. Melt remaining 8 ounces of chocolate and pour over the cake.

11. Spread smooth with an off-set spatula.

12. Allow chocolate coated cake to sit at room temperature until chocolate is set.

13. When set, run a spatula under the cake to remove from wire rack (chocolate makes it stick a little).

14. Transfer to a fancy serving platter; slice and serve.

Notes

• My 6-inch spring form pan seems to be missing in action, so I used an 8x4 silicone loaf pan which worked perfectly (and I think neat slices offer a more elegant presentation). An added bonus - chilled chocolate doesn't stick to silicone at all.

• One 8x4 cake will serve 16 1/2-inch slices.

• McVities (aka digestive biscuits) are a sandy textured wheat cookie from the UK. I found them here in the US in the international aisle at Wegman's. Graham crackers, arrowroot cookies, or chocolate wafers would all be nice substitutions. Or you can make your own - click here for the recipe.

• You can make your own superfine sugar from white granulated sugar - just blitz it in your food processor.

Darren McGrady:  A chocolate biscuit cake is not a traditional cake in the fresh-from-the-oven sense. It's essentially a chilled chocolate-butter mousse speckled with crushed cookies, then glazed in chocolate. "I used to prepare it for both [Prince William and the Queen] when they had tea together," explains McGrady via his blog . "The Queen would request the cake in the menu book for Sunday tea when she knew her grandson would be joining her from Eton."

McGrady says when afternoon tea included the chocolate biscuit cake, the staff knew not to dare touch the leftovers (it keeps well for several days in the fridge). "Her Majesty loves this cake so much she takes a mental picture of how much she is sending back to the kitchens each day," continues McGrady. "I remember her on one occasion instructing her page to call the kitchen to ask who had been eating her cake."

adapted from Darren McGrady, Eating Royally