Edna Lewis Food
EDNA LEWIS'S ANGEL FOOD CAKE
This recipe by Edna Lewis, which was featured in a Times article about her in 2009, is an easy one, a classic light cake that is delicious topped with fruit, glazed with lemony sugar, turned into a summer parfait, or eaten all by itself. Be careful not to overbeat the egg whites, and bake it until it springs back to the touch.
Provided by Alex Witchel
Categories breakfast, brunch, easy, lunch, dessert
Time 1h
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees. Combine flour and 3/4 cups sugar and sift twice onto wax paper or a plate. Set aside.
- Put egg whites into a large mixing bowl and beat on low speed until frothy. Add cream of tartar, salt, vanilla and 1 tablespoon water. Continue beating, gradually increasing speed until egg whites begin to increase in volume. Sprinkle remaining 3/4 cup sugar over whites 1/4 cup at a time, and beat until incorporated. Do not overbeat. Egg whites should be just firm enough to form soft peaks.
- Sift 1/4 of the reserved flour and sugar mixture over beaten whites and fold in. Repeat until entire mixture has been added, making sure each addition is fully incorporated into whites before adding more.
- Spoon batter into an ungreased 10-inch tube pan. Use a long spatula or butter knife to draw a deep line through center of batter following circumference of pan; this will release any large pockets of air.
- Bake 35 to 40 minutes or until cake is golden brown and springs back to the touch. Remove from oven and invert onto a plate; cool completely in pan. When cooled, use a long straight-edged spatula to loosen cake from sides of pan. Store tightly covered.
Nutrition Facts : @context http, Calories 188, UnsaturatedFat 0 grams, Carbohydrate 41 grams, Fat 0 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 125 milligrams, Sugar 30 grams
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- Preheat the oven to 450°. In a bowl, sift the flour with the baking powder, baking soda and salt. Using your fingers, work in the lard just until the mixture resembles coarse meal. Stir in the buttermilk just until moistened.
- Turn the dough out onto a lightly floured work surface and knead 2 or 3 times. Roll out or pat the dough 1/2 inch thick. Using a 2-inch round cutter, stamp out biscuits as close together as possible. Transfer the biscuits to a baking sheet. Pat the dough scraps together, reroll and cut out the remaining biscuits; do not overwork the dough.
- Pierce the top of each biscuit 3 times with a fork and brush with the butter. Bake the biscuits for 12 to 14 minutes, or until risen and golden. Serve at once.
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- While the milk is heating, put the stone-ground grits into a large mixing bowl and cover with cool water. Stir the grits assertively so that the chaff floats to the top. Skim the surface carefully and remove the chaff. Drain the grits in a fine strainer. (If you are using regular grits, skip this step.) Stir grits into the simmering water and milk. Cook, stirring often, until the grits are tender to the bite and have thickened to the consistency of thick oatmeal. As the grits thicken, stir them more often to keep them from sticking and scorching. Regular grits are done in about 20 minutes, but stone-ground require an hour or a little more to cook, and you will have to add additional milk and water as needed.
- Season the grits generously with salt and stir in the cream and butter. Remove from heat and let rest, covered, until serving. Serve hot.
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The Edna Lewis Cookbook, Lewis’s first book, published in 1972, contains over 100 recipes, arranged in menu form and. organized according to the season of the year: Spring, Summer, Autumn, and. Christmas. With its focus mostly although not exclusively on Southern food, it. began the revival of true Southern cooking.
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Even 30 years later, Edna Lewis . . . teaches us that ‘good food simply and lovingly prepared’ will never go out of style, while reminding us that the passionate pursuit of flavor can make for one hell of a life.” — The New York Times Book Review “ In Pursuit of Flavor was my introduction to Ms. Lewis and the first African American cookbook I ever owned. It continues to fire a ...
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Edna Lewis (April 13, 1916 – February 13, 2006) has inspired generations of chefs as the seminal African-American influence on authentic Southern cookery. HerStory. Ms. Lewis was born in 1916 in Freetown, Orange County, Virginia, one of eight children. Her grandfather, an emancipated slave, helped found the community, hence its name.
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