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Il 4 Luglio è passato. Gli Stati Uniti d’America hanno celebrato la Festa dell’ Indipendenza, io ho celebrato la mia! Vi sembrerà strano ma lì ho vissuto tre indimenticabili anni della mia vita. I più belli, i più intensi, i più ricchi, i più emozionanti. Non è stato bello da subito, nient’affatto! Metabolizzare il distacco dalla famiglia e dai luoghi d’origine è stato un processo lento e sofferto. Gradualmente poi, nuovi amici, esperienze, conoscenze e, dentro me, un nuovo spazio per emozioni mai provate prima. Una nuova me. Anello di congiunzione tra le radici e i nuovi germogli del mio Io. Ho conquistato lì la mia Indipendenza, scegliendo, vivendo, amando. Ci si sente divisi a metà dopo aver vissuto in un altro Paese. Esplori lentamente nuovi spazi, conosci persone e le loro abitudini. Molti li fai tuoi. Entrano anch’essi nella tua identità. Questo dolce, mi riporta direttamente lì, alle prime scoperte. La soffice nuvola che vedete, era su uno scaffale del supermercato ‘Giant’, chiusa in un contenitore di plastica, davanti ai miei occhi, ad incuriosirmi… Ho chiesto e cercato una ricetta per imparare a farlo e dopo qualche tentativo, eccolo qui! Come tante persone e abitudini è entrato nella mia identità. Credete possa entrare a far parte anche della vostra ?!
Ingredienti per l’Angel Food Cake:
The 4th of July is over! United States of America celebrated Indipendence Day. I celebrated mine too! It may seem strange to you but the three years of living there were the most beautiful, intense, richest, exciting years of my whole life. It was nice not immediately, not at all! Accepting separation from my family and places where I was born took time. A painful but beautiful growth. Slowly new friends, experiences, knowledge. New emotions inside me. Junction from old roots to new shoots. A brand new me. There I got my Independence. I did it choosing, living, loving. After you have lived in another Country you feel splitted in two parts. Exploring new spaces makes you meet new people and their habits. Many of them become part of your life and identity. This cake brings me there, right to those first discoveries. The fluffy cloud you see, was on a ‘Giant’ Supermarket shelf, closed in a plastic box. It was in front of my eyes, capturing my attention … I wondered what it was. Then I asked and looked for a recipe. After many tries here it is! Like many other people and things it has become part of my identity. Do you think that it may also be part of yours now ?!
Angel Food Cake
20 warm temperature white eggs
1 – 1/2 cups caster sugar
1 – 1/2 cup all purpose flour
1 cup caster sugar
1 – 1/2 tsp. cream of tartar
1/4 tsp salt
1 tsp vanilla extract
grated peel of one lemon
an ungreased Angel Food Cake tube pan
Put a pan on low heat for the water bath. In a bowl pour the egg whites and sugar (1-1/2 caster sugar). Place the bowl on the pan and wait until it turns warm. Start beating. As soon as the mixture is warm, remove the bowl from the double boiler and continue beating for about 10 minutes. In another bowl sift flour and add remaining sugar (1 cup), cream of tartar, salt and lemon peel. Fold the flour into the egg whites gently using a spatula. Don’t stir the flour in or over mix or you may collapse some of the egg white foam. The idea is to gently suspend the flour in the foam. Pour the batter into a tube pan and level with a spatula. Bake at 375 ° for 35 minutes. After the cake is done baking, remove it from the oven and immediately invert the pan. Elevating the pan helps allow air to circulate and cool the cake. The can be easily accomplished by setting the pan over a longneck bottle of beer or wine. Upside-down, the weight of the cake will help keep the cake tall.
2 strawberry baskets
1 cup caster sugar
juice of one lemon
2 glasses of water
Place all ingredients in a small saucepan, simmer. Boil few minutes. When strawberries will be crushed, turn off and let cool.
2 cups heavy whipping cream no sugar added
Fresh strawberries drained after marinated with sugar and lemon to taste
Fresh mint leaves
Remove the cake from the pan and place it on a clean surface. Using a long serrated knife, cut the cake through the middle getting two layers. Remove the top layer and dig a shallow furrow in the middle of the bottom layer. Place the strawberry solids into the furrow. Return the top of the cake. Blend the remained glaze. Using a spoon or icing spatula, coat the outside of the cake with a layer of strawberry glaze. Refrigerate for one hour. Apply whipped cream with an icing spatula on top of the strawberry glaze. Decorate the top and around the base with drained marinated strawberries and few mint leaves chopped. Serve after 2 hours so after the cake has absorbed juices.