Buzz Bakery’s Chef Josh Short: Angelfood Cake and Virginia Honey Ice Cream

 I’m not exactly sure why I’ve been making desserts so often since I’ve never thought of myself of a dessert person. On weekends, it’s easier to have a dessert handy when I’m invited to someone’s for dinner or I decide to have an impromptu dinner party. It’s the most versatile gift, particularly if it’s seasonal. And a homemade dessert generally goes over better than, say, beef cheeks.

 

 

Since I couldn’t get it out of my mind all week, I decided to make Josh Short’s angelfood cake and honey ice cream. Short’s presentation when I had it was lovely: each guest had a mini cake topped with slivers of strawberries and flanked by a scoop of honey ice cream. I wasn’t that ambitious and stuck with the tube pan. Rather than do something fancy with berries, I sliced and sauteed strawberries with sugar over medium heat. And as for the honey? I think it’s my new favorite ice cream. Why honey hasn’t been in the flavor repertoire for years, I don’t know.

 

 

Josh Short’s Angelfood Cake

 

Ingredients: 1 c egg whites-1 1/2 t cream of tartar-1/2 c granulated sugar-3/4 t lemon zest-3 oz cake flour
1 1/2 oz powdered sugar1/8 t salt

 

 

Instructions:  Let egg whites stand for 30 min outside to come up to room temperature. This will help them develop more volume. Meanwhile, sift confectioners’ sugar and flour together; set aside. Add cream of tartar, lemon zest and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture, a little at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.

 

 

Honey Ice Cream

Ingredients: 6 egg yolks-2 c milk-1 c heavy cream-1/2 cup honey-1 vanilla bean

 

 

Instructions:  Bring milk and vanilla bean to a simmer. Temper into egg yolks and honey. Stir for 30 sec, remove from heat, strain and cool. Stir in heavy cream and freeze according to machine directions.