Blackberry season has sprung up once more. Late August is when they finally ripen to perfection and this seems to be a damn fine year for them. Seriously, they’re huge. Something must be done with them, something delicious. Like Cake. Angel food cake specifically. It’s simple to make, guaranteed to make a splash at parties and with lots of room to add ingenuity.
The first step is to gather your blackberries. If you’re smarter then me, you’ll bring along long sleeves and gloves. It’s either that or suffer through the stinging thorns, which honestly isn’t that big a deal. The delicious blackberries make the mild discomfort well worth it. With no more excuses, it’s time to get going to the blackberry bushes.
After a hard day of berry picking, it may very well be that you don’t much feel like putting a lot of effort into making a fancy dessert. Luckily it’s Angel Food Cake to the rescue. We’ll whip that up real quick now.
12 Egg Whites200g Sugar
150g Cake Flour
20g Blackberry Liqueur
Whip up the egg whites and half the sugar until they reach stiff peaks. As they whip, add the liqueur. While that’s going on sift the remaining ingredients together then, once the egg mixture is ready fold in the dry ingredients. Next up, put the batter in a ten inch angel food cake pan and bake at 350° for 35-40 minutes or until the center is springy to the touch. You could use a non-angel food cake pan if necessary, but the center pylon means it wont sag in the middle.
At this point we could call it done. Fresh blackberries and whip cream would be a treat, but I think my plan shall involve a little extra twist. Take as many blackberries as you think you need to cover the cake and add a very generous splash of Creme du Cassis and about five grams of cornstarch. Whisk to dissolve the cornstarch and bring to a boil to thicken. Spoon over your slice of cake and top with a generous dollop of whipped cream. Cheers.