A Double Whammy. No- a TRIPLE Whammy!

Two posts in two days? What's this all about? I have been cooking up a storm, dear readers (more like a natural disaster, really). Yesterday I had a surprise day off from work so I made salt water taffy (more on that later...), and Sunday was my dad's birthday (happy birthday dad!) so I made him a cake. I went with angel food cake with strawberries and whipped cream because his mom used to make that for him when he was growing up, and the oldest Schmitz offspring (we like to call him Beau) made Shiner Bock- and strawberry bourbon-flavored ice creams for accompaniment, both of which were amazing (granted though, the Shiner Bock was quite strange). He has some supernatural ability to make ice cream ridiculously creamy and delicious. Unfortunately, I didn't think to snap photos of the ice cream :(. And on top of all of that, I had 12 egg yolks left over from the angel food cake (which uses 12 whites), so I made lemon curd which I had been dying to make since the first time I'd heard of it, whenever that was. And the third whammy, which is a surprise whammy, awaits your attention at the end of this post.


Angel food cake is a glorious thing. Heavenly, even. Really lives up to it's name, it does. And when you top it with fresh, almond flavored whipped cream and strawberries... it becomes indescribable.

Angel Food Cake

Ingredients
1 1/4 cups sifted cake flour
1 1/2 cups granulated white sugar, divided
12 egg whites, at room temperature
1 teaspoon cream of tartar
1/2 teaspoon salt
1 tablespoon lemon juice
2 teaspoons pure vanilla extract
1/2 teaspoon pure almond extract

Method
Preheat oven to 350 degrees F and place rack in the center of the oven. Have ready a 10 inch angel food cake pan (do NOT, under any circumstances, grease the pan).

In a medium bowl sift together 3/4 cup granulated white sugar and the sifted cake flour.

In a large bowl, beat the egg whites until foamy. Add the cream of tartar, lemon juice, and salt and continue to beat on low until soft peaks form. Gradually beat in the remaining 3/4 cup granulated white sugar, about a tablespoon at a time, until glossy stiff peaks form (be careful not to over beat). Scrape down the sides of the bowl as needed. Beat in the vanilla extract and almond extract.

Sift the flour mixture over the egg whites (about one quarter of the flour mixture at a time) and gently but quickly fold (do not stir) the flour into the egg whites with a large rubber spatula. (Folding instead of stirring incorporates the flour without deflating the egg whites that you've just spent so much time beating air into!)

Pour the batter into the ungreased pan (the cake batter needs to climb up the pan while it bakes; a greased pan won't allow it to do this, resulting in a very flat and dense cake) and bake in the preheated oven for about 40 - 45 minutes. The cake is done when a wooden skewer inserted in the center of the cake comes out clean and the cake springs back when gently pressed. Do not over bake.

Immediately upon removing from the oven invert the pan. Suspend the pan by placing the inner tube on the top of a wine bottle or a flat topped glass. (Cooling the cake upside down allows the structure to set up without collapsing.) Allow the cake to cool for about 1 1/2 hours.

When completely cool, run a metal spatula or knife around the sides of the pan to loosen the cake, then remove the cake from the pan by turning upside down and slamming on the counter. Place the cake on your serving plate. To cut the cake, saw back and forth with a serrated knife, then serve and enjoy!


For the whipped cream, combine 2 cups whipping cream, 1/8 to 1/4 cup sugar (depending on how sweet you want it) and 1/2 teaspoon almond extract. Beat on high with a hand mixer until it reaches the consistency of whipped cream (but don't over beat it or you will end up with almond-flavored butter!). Serve immediately or chill, covered, in the fridge until ready to use.

With this celestial combination, you just can't go wrong. Incidentally, lemon curd also goes really well with angel food cake.


I've heard it said many times before, and I concur, that this stuff is sunshine captured in a jar.

Lemon Curd
Makes 3 cups

1 cup butter, cut into cubes and divided
1 cup sugar
zest of 4 lemons
juice from 4 lemons, plus enough to make 1 cup
10 egg yolks

In a heavy saucepan, combine 1/2 cup cubed butter, sugar, lemon zest, lemon juice, and egg yolks. Whisk until everything but the butter is combined, then turn the heat to medium-medium-high, whisking constantly until the curd thickens and the whisk leaves a trail. Turn off the heat and add the remaining 1/2 cup butter, whisking until melted. Transfer the curd to 2 glass jars and chill in the refrigerator. Do with it what you will (I may or may not be eating it by the spoonful).


Are you ready for the third whammy? Well I have some preliminary information first. Remember my employment? It's at this truck here:

which used to be located about 30 feet from my building. However, it has since been relocated to the corner of 15th and San Antonio (which is only a few blocks from where it used to be), and the grand re-opening will be this Thursday. And now for the third whammy (I fear this phrase is quickly becoming exhausted): an original Table 7 creation will now be available to the general public! I have been given the responsibility/honor of making bread pudding with the stale loaves from the Jalopy, and after a few trial runs, I think we're about ready to release it upon request to Jalopy patrons!

It varies from chocolate chip to bourbon-soaked raisin, depending on my mood and the ingredients I have on hand. It sits upon a puddle of chocolate sauce and is topped with spiced bourbon-soaked cherries, almonds, and powdered sugar. And it is utterly delicious, if I may say so myself. I've had several people tell me that they don't even like bread pudding, but found mine delicious! Comments like that are the highest honor, the reason I do what I do. So I really hope you austinites come out to see me at work, get some sandwiches, and eat some bread pudding! If you've made it this far, many congratulations to you! Thanks for reading!