January 22, 2012

Mini Angel Food Cake Bundts

Post by Chef Corbin

filled with summer fruit, basil and mint syrup


6 large egg whites
3/4 teaspoons cream of tartar
1/8-teaspoon salt
3/4 cups sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup cake flour


Preheat oven to 350°F. In large mixer bowl, beat egg whites, cream of tartar and salt until foamy. Add sugar a little at a time; continue beating until whites are glossy and stiff. Add vanilla and almond extracts. Sprinkle flour over mixture and gently fold until flour is incorporated. Pour batter into ungreased Mini Angel Food Pan, fill to 1/4 inch from top. Gently cut through batter with metal spatula to remove air bubbles. Bake 10-12 minutes or until golden brown and top springs back when touched. Invert cakes onto cooling rack.

Summer Fruit with Basil & Mint Syrup


500 gr. Sugar
500 ml water
1 bunch basil
1 bunch fresh mint

Boil water and sugar together and reduce until thickened. Remove from heat and add the basil and mint. Cool and remove mint and basil.

Fruit Salad

5 melon balls of honeydew
5 melon balls of cantaloupe
8 blueberries
2 strawberries