Classic Angel Food Cake with Blueberry Lemongrass Sauce
Classic Angel Food Cake: sweet, fluffy, and light as a cloud! Pair it with softly whipped cream and an easy, seasonal blueberry lemongrass sauce.
Good morning my friends! I hope you all had a great weekend and a good start to the new week.
I have been really busy baking up summer desserts over the past week or so. I’m trying to get ahead so that I can take some time off in a few weeks for our family vacation, so I’m stepping it up even more than usual! Things have been busy, busy, busy, but I managed to take a few days off over the weekend to spend time with my boys and go hiking at Bushkill Falls.
Have you ever been? It’s a great day trip if you’re in the Philadelphia area. It only took us about an hour and a half to get there and it was so shady and cool. A perfect way to escape this crazy heat wave we’re having!
Before we took off, I whipped up this classic cake that’s so perfect any time, but (in my opinion) especially in spring and summer.
I always associate angel food cake with the warmer months because it’s just so light and airy. It’s kind of amazing to me that all you need are egg whites, sugar, flour, and a few flavorings to make something that feels so special. With just those few simple ingredients, you can whip up a dessert that’s a total classic and pairs beautifully with so many things.
I love it with just a dollop of whipped cream, but fresh berries take it to a whole different level. Since it’s July, we’ve got an abundance of gorgeous plump blueberries. They make a perfect syrup-y sauce for drizzling, especially when paired with zingy lemongrass.
I don’t always have the easiest time finding stalks of lemongrass, but I do think it’s worth seeking out! If all else fails, you can always pick it up at the Asian grocery. Or, if you don’t have one of those nearby, try the kind in the tube. I keep tubes of ginger and lemongrass in my fridge at all times. They last for several weeks and add a real kick of zingy flavor to all sorts of dishes.
If you are lucky enough to get your hands on a few fresh stalks, just cut them down into shorter pieces so they fit easily into the pot with the berries. Before tossing them in, lay them down on your cutting board and beat them with the back (dull) side of a chef’s knife. This will release the flavor and aroma.
The fragrance of fresh lemongrass is like none other! It’s citrus-y and fresh, and almost perfume-like. In a good way! I love the way it compliments the blueberries. As much as I love blueberries, sometimes they can be a little one-note to me, if that makes sense. Like they’re super-sweet and really not much else besides. I love to pair them with lemongrass because it really balances the sugary-ness in such an interesting way.
If you’re looking for a cake recipe that’s sure to please a whole crowd, with a simple yet different twist, I hope you’ll give this a try!
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Angel Food Cake with Blueberry Lemongrass Topping
For the topping
- 2 cups (296 g) blueberries, fresh or frozen
- 1 cup (200 g) granulated sugar
- 2 pieces lemongrass, (4 to 6 inches)
- 1/2 cup water
- 2 tablespoons lime juice , (juice of 1 lime)
- 1 cup (238 ml) heavy cream,, whipped softly with 2 tablespoons granulated sugar
To make the topping:
- Place the blueberries, sugar, lemongrass, and water in a small pot and cook over medium-low heat until thick and syrupy (about 10 minutes). Remove from heat, remove and discard the woody lemongrass stems, and stir in the lime juice.
To make the cake:
- Preheat the oven to 350 degrees F.
- Sift the flour together with 1/2 cup of the sugar.
- Whip the egg whites on medium-high speed until foamy. Add the cream of tartar and salt and whip until the meringue holds soft peaks. Slowly add the remaining 1 cup of sugar (about 2 tablespoons at a time), while whipping. Add the vanilla and almond extracts.
- Sift about 1/3 of the flour/sugar mixture at a time over the meringue and fold in with a silicone spatula, just until no streaks of flour remain.
- Transfer the batter to an ungreased 10-inch tube pan and bake for 55-65 minutes, or until the cake feels springy to the touch and a toothpick inserted in the thickest part comes out clean or with a few moist crumbs. Cool cake upside-down, then remove from the pan, slice, and top with whipped cream and blueberry lemongrass sauce.