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The Vegetarian

Refreshing Fruit Desserts

June 22, 1989|DIANA SHAW | Shaw is a free-lance writer in Los Angeles.

Here is a refreshing, wholesome dessert--a ginger-flavored angel cake topped by a lemon cream and fresh peaches.

When making the cake, be sure to sift the flours as directed or the whole wheat flour will weigh down the batter.

Good news for party planners--the cake can be made up to two days ahead, wrapped in plastic and stored in the refrigerator.

LEMON-GINGER SPONGE

1 (4-inch) piece ginger root, peeled and chopped

3 tablespoons honey

12 egg whites

1 teaspoon cream of tartar

3/4 cup sugar

1/2 cup whole-wheat pastry flour, sifted

1/2 cup white cake flour, sifted

Peach and Lemon Cream

Process ginger and honey in food processor or blender to thick paste. Set aside.

Beat egg whites until foamy. Add cream of tartar and resume beating. Sprinkle sugar over egg whites 1/4 cup at time and continue beating until egg whites reach soft peaks that retain shape. Gently fold in ginger paste.

Sift together whole-wheat pastry flour and white cake flour. Sift again, then sift over egg whites, stirring gently until well combined.

Spray 12 inch tube or bundt pan with non-stick spray. Spoon cake batter into pan and run rubber spatula through surface to eliminate air holes.

Bake at 425 degrees 35 to 40 minutes, until tester tests clean. Remove from oven and let cool in pan.

Unmold cake from pan and cut into 10 pieces. Place each piece in serving bowl and cover with Peach and Lemon Cream. Let stand several minutes before serving. Makes 10 servings.

Peach and Lemon Cream

2 egg yolks

1/2 cup nonfat dry milk

1/2 cup water

1/4 cup honey

3 1/2 cups peaches, peeled and sliced

1 1/2 cups lemon yogurt (without fruit-on bottom)

Combine egg yolks, nonfat dry milk, water and honey in medium saucepan. Stir over low heat until thick and smooth. Remove from heat and stir in peaches and lemon yogurt. Refrigerate until well chilled. Makes about 5 cups.

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