Whoops haha I forgot to post yesterday! Sorry about that. I’ve been very busy recently working and looking for a new job (all that fun stuff), leaving not as much time for the actually fun stuff, like baking. So here’s my late post and I’ll be sure to post again tomorrow.
This is what I’d call a cake loaf. I might be making that up but it’s a cake that you make in a bread pan so it makes sense to me. It’s very light and fluffy with a delicate flavor–it reminds me a lot of an angel food cake, so I decided to name it so. It’s wonderful with fresh berries and whipped cream. YUM!
Orange Angel Food Cake Loaf
Yield: 1 loaf
Ingredients:
- 1 and 1/2 cups flour (or 1 and 3/4 cups cake flour)
- 3/4 cup orange juice
- zest of one orange
- 1 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup vegetable oil
- 4 egg whites
- powdered sugar, for decoration
- fresh berries and whipped cream (opt)
Directions:
1) Preheat oven to 350 degrees. In a large bowl, combine dry ingredients (except for powdered sugar). Add oil, orange juice, and orange zest.
2) In a seperate bowl, beat egg whites on high until stiff peaks form (this means the egg whites will be able to stand up on their own). GENTLY fold egg whites into orange mixture.
3) Pour batter into a buttered 9 x 5 x 3 inch loaf pan. Bake at 350 degrees for the first 25 minutes and then drop temperature down to 325 degrees for an additional 30-35 minutes, or until an inserted knife comes out clean.
4) Cool for 10 minutes before removing. Place on wire rack and cool completely. Dust with powdered sugar before serving. Eat by itself or with berries and cream.
Pies are one of the easiest things to make. They just take a while to cook. This recipe is for Rhubarb Pie but it works great for any kind of berry too. If you’re going to make a berry pie with this, I’d drop the cornstarch down to 1/4 cup and add about 2 Tbsp of lemon juice. But that is for another day. Today is Rhubarb Pie day. If you’re more of a Rhubarb Strawberry pie fan, just substitute half of the rhubarb with strawberries. Also, heads up, rhubarb is a very watery uh..vegetable I guess it is, so you need to let the pie cool down almost completely before serving. Otherwise you’ll end up with a Rhubarb Crumble Pie, which is still tasty, but it’s not quite what we’re going for.
Note: This is a double-crusted pie.
Rhubarb Pie
Ingredients:
- 2 pounds rhubarb stalks, trimmed
- 1 and 1/2 cups sugar
- 1/3 cup cornstarch
- dash of salt
- 2 Tbsp butter, in small pieces
- milk/cream
- additional sugar
- pie crust of your choice
Directions:
1) Preheat oven to 425 degrees. Cut rhubarb into pieces approximately 1-inch wide. Mix in bowl with sugar, cornstarch, and salt. Stir to coat. Let sit for 5 minutes.
2) Pour filling into pie crust of your choice. Sprinkle with pieces of butter and cover with second crust (or lattice).
3) Brush with milk/cream and sprinkle additional sugar on top. Prick vents into top crust.
4) Bake at 425 degrees for 25 minutes and then drop temperature down to 350 degrees for an additional 20-25 minutes. You should be able to hear the juices bubbling nicely and see it turn a golden brown when it’s done.
5) And that’s it! Easy as, well, pie. Just wait a while before cutting to ensure that it stays together nicely.