David’s Secret Recipes!
Aunt Julia’s Angel Food Cake
What You’ll Need:
1 ½ Cups of Egg Whites
3 Tablespoon of Vanilla Extract
½ Cup of Cake Flour
1 Tablespoons of Almond Extract
½ Cup of Almond Flour
1 ½ teaspoons of Cream of Tartar
¼ teaspoon of Salt
Granulated Sugar: Portion 1 of Sugar (¾ Cup plus 2 Tablespoons); Portion 2 of Sugar (3/4 Cup)
Whipped Cream Icing:
2 Cups of Heavy Cream
1 Vanilla Bean (Seeded)
1/3 Cup of Granulated Sugar
1 Tablespoon of vanilla extract
2 Cups of Bakers Angel Flake Sweetened Coconut
Kalustyan’s Rose Scented Jam (Or your own)
Combine egg whites at room temperature, cream of tartar, and salt. Mix at medium speed for one minute. Add portion 1 of sugar, vanilla and almond extract. Beat at high speed until egg whites form high peaks. This will take approximately 3-5 minutes.
Combine cake flour, almond flour, and 2nd portion of sugar. Lightly fold into beaten egg whites. Pour into ungreased angel food cake pan and bake at 375 degrees for 30-35 minutes, or until top is golden brown.
Remove, and immediately turn pan upside down on a plate and allow to thoroughly cool.
My secret to the perfect whipped cream consistency is to place the mixing bowl in the freezer for an hour prior to beating.
Combine heavy cream, vanilla extract, contents of one vanilla bean, and sugar. Beat at low speed for 1 minute. Turn mixer to high and continue to beat until whipped cream forms thick peaks. Do not over beat or it will form butter!
Now for the magic to begin!
With a serrated knife, cut cake into 3 equal horizontal slices. Begin with the top layer of the cake as the bottom layer on the plate. Spoon 1/3 of jam onto the layer and spread evenly. (I make my own rose scented jam at home, but I suggest using Kalustyan’s) Spread ½” thick of whipped cream. Sprinkle generously with coconut and repeat on next layer and the top
Lastly, frost the exterior sides of the cake with whipped cream and sprinkle coconut on sides. I find that slightly pressing the coconut into the whipped cream helps create a consistent, finished look.
Refrigerate immediately and remove it 15-20 minutes prior to serving.
Triple Baked Potato
What You’ll Need:
8 Potatoes (40-50 Count Yukon Gold)*
¼ Cup of Sour Cream
¼ Cup of Crème Freche
2 Tablespoons of Double Devon Cream Butter
2 teaspoons of Portugese Salt (Kosher salt if 4oz of Cream Cheese not available)
Grape Seed Oil
* 40-50 count is a size measure used in the Produce Industry and each of these potatoes weigh about a pound and a half each.
Coat the exterior of the potatoes with grape seed oil. Wrap each potato individually in aluminum foil.
Place them into the oven, and bake at 350 degrees for one hour and thirty minutes.
Remove potatoes from foil and using a thin knife, slice along the top both lengthwise and crosswise and fold back the potato skin.
With a table spoon, hollow out the potato insides getting as close to the potato’s skin edge as possible leaving only a shell.
In a mixing bowl, combine potato insides, crème freche, sour cream, cream cheese, Double Devon cream butter, and salt.
Mix on high until potatoes become a smooth, creamy consistency. If the potato mixture seems too thick or not creamy enough, add heavy cream (or whole milk) to the mixture until consistency is ideal.
Place mashed potatoes into a pastry bag (you may want to use a shell tip to add a design although it is not necessary) and pipe, filling each potato shell. Place filled potatoes back into the oven for 10 minutes at 350 degrees.
Remove potatoes and allow to cool for 20-30 minutes. Before serving, brush melted butter onto exterior. Place potatoes under the broiler until potatoes become lightly browned on top. Serve immediately.
I serve several condiment options:
1) Royal Transmontanus Caviar from Petrossian
2) Classic chilli
3) Vegetable ragu
4) And of course, lots of butter!