It feels great to get back to sharing some recipes on the website! It’s been almost one year since we moved into our new home and the kitchen has been on standby for just about 6 months. It was pretty basic, there wasn’t even a counter... but now we have a beautiful one (thanks to the French Vikings)! By the way, would you like to get a quick tour of my home?
Anyways, that’s kind of been my excuse for not cooking... plus, my other half is like Mr. Kitchen Macgyver. With only some rice, three vegetables, a bouillon cube, and some spices, he becomes Alain Ducasse (oh yeah), so I haven’t really even wanted to make any efforts. I’m making a lot of excuses today, aren’t I?
The new Bee My Baby collection is the perfect chance to get back into the kitchen... plus we came up with a new stylish cake inspired by our latest mimosa motif! This sponge cake is inspired by light and fluffy angel food cake, iced with butter cream to even out the lightness of the cake! You may also make a lighter frosting with cream cheese for a zero-guilt (or almost) desert... here
’s the recipe!
To make the Angel Cake you’ll need:
- 100 g of four
- 50 g of Maizena
- 6 eggs
- 130 g of sugar
- 1 packet of vanilla flavored sugar
- 1 tbsp baking powder
- 1 lemon
- 1 pinch of salt
Preheat the oven to 180°C. Sift flour, baking powder and cornstarch. Add the finely grated lemon zest. Now separate the egg whites from the yolks. Whip the yolks and half of the sugar until they fade color-wise and double in size! Then whip the egg whites until peaks form with a pinch of salt and slowly add in the rest of the sugar, as well as the vanilla flavored sugar. Continue beating the batter: it should become shiny and stick up on the whisk. Now, add in the egg yolks carefully and delicately fold in the flour! Pour the batter into a buttered bundt pan, then cook for 40 minutes. Take the cake out of the oven and let cool in it’s pan until setting it on a rack.
- 4 medium sized lemons
- 150 g of sugar
- 3 eggs
- 1 tbs of Maïzena
Wash the lemons and finely grate the peel to ’zest’ two of them. Add zest to a pan with juice from the lemons (that you have already taken the seeds out of). Pour in sugar and cornstarch, stir and cook on low heat, stirring from time to time. Beat the eggs in another bowl and add lemon juice, sugar, cornstarch and zest to the eggs, mixing it all well together. Pour the mix into the pan and cook on high heat, continually stirring with a whisk. The mix should start to thicken. When it becomes thoroughly mixed and pasty, the lemon curd is ready. Let cool and keep in the fridge while preparing the frosting.
- 200g high quality butter
- 400g powdered sugar
- 60ml f milk
- 2 tbsp vanilla extract
Set out the butter to soften to room temperature. Sift the powdered sugar into a bowl and mix the milk and vanilla extract in a different bowl. Using an electric mixer, beat the butter until creamy. Add half of the powdered sugar and beat for 2 minutes. Add the milk/vanilla mix, continue mixing together and add the rest of the sugar. Beat the mix for another 10 minutes, slowing the mixer down to minimum speed one minute before the end.
To frost the angel food cake, cut it in half length wise and spread the lemon curd on top. This will give a lovely lemony flavor! Then, frost the cake with the buttercream or cream cheese using a spatula: I found this great tutorial on Oh Happy Day
. Lastly, decorate with mint leaves and little sugar beads! Ta-Da and enjoy!
See you tomorrow for a new chapter on nice people! Can’t wait to share it with you...
Translated by Whitney Bolin.