LCBO Food & Drink Summer 2021

TAKE THE CAKE

BLACKBERRY GLAZED SUNSHINE CHIFFON CAKE

6 Place pan in bottom third of oven; reduce temperature to 325 F (163 C) and bake until cake is puffed, golden and firm to the touch, 60 to 70 minutes. Imme- diately invert pan, placing tube opening over neck of a wine or beer bottle to suspend above counter until completely cooled, 1 ⁄ to 2 hours. (There should be no trace of warmth inside the tube.) 7 Run a long palette knife around edge of pan bit by bit to loosen cake, checking to ensure it releas- es cleanly and adjusting pressure; li out by centre tube. Loosen cake from bottom of pan the same way. Place cake plate over top and invert. Remove bottom of pan gently to ensure it releases cleanly.

8 Make Blackberry Glaze and spoon over cake, letting excess run down sides. Top with blackberries and edible flowers (if using). Serve with unsweet- ened whipped cream.

oils. Whisk in egg yolks, orange juice, water, olive oil, vegetable oil, vanilla and almond extract until smooth. Si in flour, baking powder and salt, whisking until smooth. 4 Fold ⁄ of meringue into batter, using whisk, until homo- geneous. Fold in remaining meringue in thirds, using whisk, until no streaks remain. 5 Pour batter into pan from one side to reduce air bubbles. Run a skewer or paring knife through batter several times to eliminate air bubbles. Holding sides of pan and using thumbs to hold down the neck, tap a few times to eliminate large air bubbles. Wait 5 seconds, allowing bubbles to reach the surface.

A close cousin of angel food cake, chiffon gets its rich ten- derness and exceptional bounce from the inclusion of egg yolks and vegetable oil. This creation has aromatic additions of olive oil, orange zest and almond extract, and it’s topped with 1 tsp (5 mL) cream of tartar 1 ⁄ cups (375 mL) granulated sugar, divided 1 tbsp (15 mL) orange zest ⁄ cup (125 mL) freshly squeezed orange juice ⁄ cup (60 mL) water ⁄ cup (60 mL) extra virgin olive oil ⁄ cup (60 mL) vegetable oil 2 tsp (10 mL) vanilla extract ⁄ tsp (2 mL) almond extract 2 cups (500 mL) cake and pastry flour (spoon and level) 2 tsp (10 mL) baking powder ⁄ tsp (4 mL) kosher salt Blackberry Glaze (recipe on page 180) Blackberries and edible flowers (optional) for garnish Unsweetened whipped cream for serving 1 Position a rack in lower third of oven and preheat to 350 F (177 C). Set a 10-inch (4-L) tube pan aside. 2 In the bowl of a stand mixer, beat egg whites on medium speed until foamy, about 1 minute. Add cream of tartar and increase speed to medium-high. Gradually beat in 2 tbsp (30 mL) of the sugar and beat until stiff peaks form, 5 to 7 minutes. 3 Meanwhile, rub the remain- ing sugar and orange zest in a large bowl to release essential a tangy blackberry glaze. 7 cold eggs, separated, plus 2 cold egg whites

Serves 10

WHAT TO SERVE

Asti offers a sparkling sweet palate and intense flavours of citrus zest and ripe fruit that will create a perfect harmony with this dessert.

Martini & Rossi Asti LCBO 253948, $14.30

See page 180 for TIPS.

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SUMMER 2021 FOOD & DRINK