Introduction

I can't believe I am about to admit this. If I had some sort of pastry license it would be revoked for sharing this but here is goes - I have never made an angel food cake.

Until now, that is.

I can't imagine a better time of year to rectify this pastry crime of mine. Rhubarb is just making an appearance with its pretty pink hue and the tart flavor of this unusual vegetable is the perfect partner for this delicate and sweet cake.

It might have been the fact that I would have to crack a dozen eggs that prevented me from ever making this cake - you see, I am quite a lazy baker. But I made the exception in the name of angel food - okay, wait. Since I'm being honest I better tell you that I just bought a jar of egg whites from the store. If you choose to be lazy like me make sure you buy the jar that says just whites. Some have added color and other unnecessary stuff that will enable the whites to whip.

From the start of whipping to the last fold, the cake was ready to go into the oven in less than 10 minutes and what emerged was a perfectly light and airy cake that made me smile. My first angel food cake. Such a cloud of intimidation resides over this recipe but I had much success and much delight over the finished product.

A few key tips for success:

• Make sure all your utensils are perfectly clean. Any presence of fat will cause the egg whites not to whip up to their full potential.
• Fold in the dry ingredients very carefully, taking care not to deflate the whites too much.
• Let the cake cool upside down so that it doesn't sink on itself while cooling.
• Make sure you serve it with the roasted rhubarb and strawberries. You could just roast the rhubarb and serve the strawberries fresh but around here local strawberries are not in season yet so my berries needed a little time with sugar and a hot oven in order for them to be at their peak.

I do hope you try this delightful spring dessert. It is a perfect addition to your Easter dinner!

Angel Food Cake with Roasted Rhubarb and Strawberries

adapted from Alton Brown

Ingredients

• 1 3/4 cups sugar
• 1/4 teaspoon salt
• 1 cup cake flour, sifted
• 12 egg whites (the closer to room temperature the better)
• 1/3 cup warm water
• 1 teaspoon orange extract, or extract of your choice
• 1 1/2 teaspoons cream of tartar

Directions

Preheat oven to 350°F degrees.

Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.

In the bowl of a stand mixer fitted with the whisk attachment, combine egg whites, water, orange extract, and cream of tartar on low speed. Increase the speed to medium. When soft peaks start to form slowly sift the reserved sugar, beating continuously. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.

Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).

Cool upside down on cooling rack for at least an hour before removing from pan.

Cook's Note: Since they're easier to separate, use the freshest eggs you can get.

Roasted Rhubarb and Strawberries

• 2 lbs Rhubarb, cut in 1/2 inch chunks
• 2 pints strawberries, quartered
• 1/4 - 1/2 cup sugar - depending on desired sweetness
• zest from 1/2 orange
• 3 tbl butter

Directions

On a parchment lined baking sheet combine all the ingredients. Dot the top of the fruit with 1/2 inch chunks of butter. Bake in a pre-heated 350°F degrees oven for about 20-30 minutes (until juices are bubbling and the rhubarb is cooked through).

Let cool.

Serve cake with roasted fruit and unsweetened whipped cream.

About Ashley E. Rodriguez

Food became my life while living in Italy. Growing up I was fortunate to have been brought up around a mother who intuitively knew how to cook, and just by being around that, it rubbed off on me. But it was in Italy where I truly began to appreciate the power of good food.

For me food is so much more than following a recipe in order to reach a desired product. As much as I enjoy that tasty product and the process in which it was created, my personal infatuation with food focuses on the aspects that go beyond satisfying a bodily hunger. I am completely and utterly obsessed with food because of its effect on the people who consume it, grow it, produce it, enjoy it, and live for it. Food is culture, it nourishes our bodies, it is passion, it is hard work, and for many it is their livelihood.

My culinary career has been primarily pastry focused. I worked under the Captain of the winning American Coupe du Monde team (the Olympics of bread baking) at the Essential Bread Baking Company in Seattle, WA. From there I went on to Los Angeles where I studied under Sherry Yard (Executive Pastry Chef for Wolfgang Puck's restaurant empire) at Wolfgang Puck's famous Spago restaurant in Beverly Hills. While working with Sherry, I also assisted her with her second book, Desserts By The Yard.

I moved back to Washington State and began my pastry business, fulfilling all sweet needs. You can see my work in numerous publications including Seattle Metropolitan Bride & Groom. Currently I am focusing on training my two young boys to have distinguished palates. You can also find me writing, teaching and creating a television program on the subject of real, good food.

Photographs copyright by Ashley Rodriguez. Used with permission.