We have wild blueberries in the woods, and fresh strawberries at the Festhalle, our local farmer’s market. How about a spring dessert?
Just cut up the strawberries, and add some sugar. The blueberries don’t need anything but their own fine selves. Whip up some heavy cream and steam a sponge cake.
Ingredients for the Sponge Cake
2 organic Eggs
1/2 cup organic Sugar
Vanilla
Meyer Lemon Juice
1/2 cup Flour
1 teaspoon baking powder
Separate the eggs, and turn the whites into a meringue with the sugar. I used our thirty year old Kitchen Aid, but a whisk will do as well. Add the yolks, vanilla, and lemon juice, beat for a minute or so, and then slowly fold in the flour and baking powder. Butter a baking dish, and get to steaming.
I bought a USA made wok from the Wok Shop in San Fran, but made my own lid out of an old mixing bowl. The knob is dogwood that I turned on my lathe. The lid is exactly the right size. It accommodates a steaming rack and a cake pan.
The steamed cake has a wonderful texture and taste. It better, as it has all that juice to soak up. The last bite, which is nothing but cake mush and berry juice, is the best.
Southern Fusion Cooking 