Summer flits and fleets
To fleet: To pass over rapidly; To take the cream from.
Minnesotans are known for our obsession with the weather. We pride ourselves on adaptability and readiness to greet the day regardless of temperature or storm. At the very least, our diverse weather gives us something to talk about with strangers while we stand in line (apparently, Minnesotans are also really good at standing in lines).
This year, you will hear us complain to one another, we had no spring. We went from April blizzards to sweltering May heat and humidity. We tell each other that our spring-less year is making summer pass by even quicker than usual. We have only three months of summer, and much of that is spent fighting mosquitoes and Japanese beetles, and fanning ourselves. In order to really reach into the season and celebrate, we have weekend parties where the outdoors call to us, and we grill. Oh yes, we grill.
One group of our friends has been gathering for a grilled pizza party for many years. This year we were a smaller group, due to illnesses and travel. But we managed to have a grand time anyway.
My contribution included a boozy daiquiri chiffon cake. Normally I top this sucker with whipped cream and seasonal berries. But for our group we paired the slices with Churned Lemon Custard Cream.
For the cake;
2 1/4 cups cake flour
3/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup oil
5 egg yolks
6 ounces rum
2 teaspoons vanilla
Zest of 4 limes
8 egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar
In large mixing bowl whisk together flour, 3/4 cup sugar, baking powder, and salt.
In medium bowl of stand-up mixer fixed with flat-beater whisk together until very well combined oil, yolks, rum, vanilla, and zest. Slowly add flour mixture and beat until combined.
In large bowl of stand-up fixed with wire whip beat egg whites on l;ow to medium speed until foamy. Add cream of tartar and continue beating on medium speed. Slowly add 1/2 cup sugar and increase speed to fast. Beat until stiff peaks form.
Detach wire whip and use it to blend about 1/3 of the egg whites into the cake batter. Use large spatula to fold in remaining whites, 1/3 at a time. Do not overmix, but combine well enough that no whites are unmixed.
Pour batter into ungreased angel food cake pan and bake in preheated 325-degree oven 1 hour. Cool upside down. When completed cool, poke top of cake with skewer and slowly pour half of daiquiri syrup over entire top so that it soaks into the cake. Set aside for half an hour. Carefully remove cake from pan and flip over onto serving platter. Poke underside of cake with skewer and slowly pour half of daiquiri syrup over so that it soaks into the cake. Set aside for half an hour.
Serve frosted with whipped cream if desired.
For the daiquiri syrup;
In small sauce pan bring 1/2 cup sugar and 3/4 cup fresh squeezed lime juice to simmer and cook, stirring, until sugar is dissolved. Remove from heat and add 1/2 cup rum. Set aside to cool.