This year the Fourth of July has been particularly pleasant because it felt like one long, glorious weekend. Even though I literally just got back from a week long vacation, I dove back into work head first with little time to rest. Because of that, I took the opportunity to fully enjoy the long, holiday weekend and focus on the type of things that make me really really happy. I floated around the pool, I went for a long, leisurely hike, I entertained for the fireworks with watermelon cosmos and some yummy snacks, and I baked. Oh man, did I bake.
I started the weekend off right by making an American bakery classic: Angel Food Cake. This cake is lighter than air, fluffy and delicious. I used Mary Berry’s recipe, even though she’s a British bird, but just like that first independence day, I broke off from the english recipe and did things in my own style. I frosted the cake with a classic, homemade whipped cream, and a berry curd. As you know, I’m an absolute sucker for curds, and I’ve been messing around with different kinds lately. Here is my recipe for the perfect berry curd.
- 1 cup strawberries
- ½ cup blueberries
- ¼ cup water
- ¼ cup sugar
- 2 egg yolks
- zest from 1 lemon
- 1 tbsp lemon juice
- In a small saucepan over medium low heat, cook down the strawberries and blueberries in water, and a pinch of sugar, about 10-12 minutes. Let berries come to a simmer, stirring occasionally.
- When the berries have reached a nice consistency, whisk in the remaining ingredients quickly. Since the berries are already warm, you want to whisk aggressively so as not to scramble your egg yolks.
- Remove from heat and strain the curd, removing any large chunks of fruit from the curd.
- Cool at room temperature, and drizzle on cake.
- Top the cake with additional berries for decor, and enjoy!
The angel food cake calls for 10 egg whites, so when you are separating the eggs, simply set two of the yolks aside for the curd.
I hope you all had a very happy and relaxing Fourth of July! Cheers and Ciao!