“Homegrown is the Way it Should Be.”–Neil Young
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
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.