I was bored on Friday. I had planned for a day hanging out, starting by turning on the news at 8am. Like the day before they were talking about the Boston Marathon bombing. But Friday morning was different. It was constant. A whole city on lock down. A frightening story and seven hours of every single television and radio station talking about it non stop.
There was not seven hours worth of coverage. Reminded me of our day in St. Catharine’s on Wednesday where we had an absolutely amazing evening watching crappy coverage with someone we’ve missed for a loooong time.
I needed a distraction. It just so happened that my mom was having company for dinner and I took that on as my personal project for the day and I decided to bake again (are we seeing a trend?).
And in the grand tradition of being my mother’s daughter I decided to make something I’ve never made before: Angel food cake.
But here’s the problem with making an angel food cake- the yolks. What do you do with the yolks? It’s usually meant rice pudding (which I adore), but it’s spring! SPRING. I don’t want rice pudding. I want fresh, I want bright. And after dreaming about it for a few weeks I decided that a sweet and tart curd was the way to go.
So there I was, watching to Boston be under marshal law, making a fairly labour intensive dish.
I figured it was going to turn out amazing or really pathetic. And I was right.
Let’s start off with the cake. I have been using my friendly “Pinterest” page to find the right recipe, but decided to use a America’s Test Kitchen Recipe. ATK made about 100 angel food cakes and decided this recipe was the best.
Here are the ingredients:
- 1 cup sugar
- 1 tablespoon finely grated lemon zest, plus 2/3 cup fresh lemon juice
- 8 large egg yolks
- 1/4 teaspoon coarse salt
- 1 1/4 sticks unsalted butter (10 tablespoons), cut into 1/2-inch pieces
Curd frightened me the way creme brulee did. It’s one of those suspicious recipes that only has a few ingredients.
Step one: combine all the ingredients (minus the butter) and whisk in a pot off the heat.
Now, this will happen quickly so,
Put it on med-high heat and add butter, whisk until the butter is melted. Then keep cooking while whisking constantly. Do not stop whisking. Do not walk away.
Talk it off when the mixture coats the back of a spoon.
Then take it off, keep whisking and take it to the water bath you set up before you put it on the heat. Run it through a sieve:
Keep stirring, it will thicken as it cools.
Try not to eat it all, because you will be tempted.
The curd literally took about 20 minutes.
Take the cake out when a toothpick comes out clean. And invert it and let it cool. It said for three hours, but it came out PERFECTLY after one hour.
This is how I felt:
And take that amazing curd:
And eat it all together with some blueberries:
Then go find yourself a job, otherwise you better figure out how to make this website into a profitable food blog.