Читать книгу Eat What You Watch: A Cookbook for Movie Lovers - Andrew Rea - Страница 9
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GROUNDHOG DAY
In one of the most surprisingly “phil”-osophical comedies ever made, Bill Murray portrays a conceited and self-centered weatherman stuck in an endless time loop, reliving the same day over and over. As inconvenient as that sounds, the plot also allows him to indulge in things without consequences. In an iconic scene of ultimate gluttony, he gorges himself on a beautiful breakfast in Punxsutawney’s Tip Top Café, where he shoves a whole angel food cake in his mouth, much to Andie MacDowell’s character’s disgust. You may be tempted to do the same thing with a nice piece of this iteration, but remember, you will have to live with the shame and guilt tomorrow.
Makes 1 cake (about 12 servings)
Ingredients
12 egg whites, at room temperature
½ teaspoon pure vanilla extract
½ teaspoon fresh lemon juice
1½ teaspoons cream of tartar
1½ cups cake flour
1½ cups superfine sugar
½ teaspoon kosher salt
1 cup heavy cream
¼ cup granulated sugar
2 cups strawberries, hulled and quartered
Preheat the oven to 350°.
In the bowl of a stand mixer fitted with a whisk attachment, combine the egg whites, vanilla, lemon juice and cream of tartar. Beat at medium-high speed until the egg whites hold medium to stiff peaks.
In a bowl, sift together the flour, superfine sugar and salt. Sift a small amount of the flour mixture over the egg whites and fold gently with a rubber spatula. Continue to fold in the rest of the dry ingredients, taking care not to deflate the egg whites. Once the batter has been combined, pour it into an ungreased tube pan with a removable bottom, spreading the batter evenly with a rubber spatula. Place the pan in the oven and bake for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Place the pan upside down on a wire rack and let cool for at least 1 hour and 30 minutes before removing the pan. (If your tube pan doesn’t have feet, suspend the pan on a wine bottle.)
While the cake cools, combine the cream and 2 tablespoons of the granulated sugar in the bowl of the stand mixer and beat at medium speed until soft peaks form. Refrigerate until ready to serve.
In a small bowl, combine the strawberries with the remaining 2 tablespoons of granulated sugar. Let the berries sit for at least 10 minutes.
Once the cake has cooled completely, run a long knife around the edge of the pan to loosen the cake. Place the cake, right side up, on a cake stand or serving plate. Slice the cake, top with the whipped cream and strawberries and serve.
Rita: “Don’t you worry about cholesterol, lung cancer, love handles?”
Phil: “I don’t worry about anything, anymore … I don’t even have to floss.”
