Suvudu Universe

Welcome back to Courtney Cooks Star Wars, your blog for Star Wars recipe geekery.

This week I’m going back to dessert with Air Cake. The recipe I’ve chosen is pretty involved, so this would be considered difficult. Air cake is a Corellian dessert made with carbosyrup and fruit. The dish was originally served just prior to the Battle of Endor, during the Vor-cal Feast according to Lords of the Expans e, a boxed set supplement to Star Wars: The Roleplaying Game. (Thanks to Wookiepedia for that info).

Carbosyrup is described as thick sugar syrup. Air cake is not described fully, but here I imagine it to be somewhat like a meringue. If you’ve never made a meringue, this is going to be tricky, but fun. Have patience, this recipe is time consuming, but worth it.

Corellian Air Cake

Ingredients for the meringue (yields 6 meringues):

3 large egg whites at room temperature

1/8 tsp. cream of tartar

Dash of salt

¾ cup granulated sugar

¼ tsp. vanilla extract

Ingredients for the topping:

1/2 of a half pint of blueberries

¾ of half pint of raspberries

1/8 cup water

1/8 cup sugar

½ tsp. Lemon zest

Directions:

• 1.Line baking sheet with parchment paper. You’ll need to draw ½ inch circles with a pencil on the paper; try using a small bowl or glass. Turn paper over then so it is face-down on the baking sheet.
• 2.Preheat oven to 200 degrees F. The next step will be easier if you have a stand mixer, but a hand-held electric mixer will work as well. In a medium bowl, beat the egg whites, cream of tartar and a pinch of salt. Use the whisk attachment on medium speed. Keep beating the mixture until it turns frothy. Add half the sugar and turn the speed up to high until the egg whites form stiff peaks. Whisk in the vanilla at this point. Fold in the remaining sugar.
• 3.If you have a pastry bag, us a star tip and pipe the meringue into a disc shape using the circle tracings as a guide. If you don’t have a pastry bag, fill a large plastic Ziploc bag with the meringue and snip off the tip.
• 4.Bake for 2 hours (yes, 2 HOURS). The meringues will be crisp, but not browned. Turn off the heat and let the meringues sit in the oven at least 2 hours.
• 5.For the berry topping, combine all the ingredients in a saucepan and cook over medium high heat until mixture boils. Turn down the heat to medium low and continue to cook, stirring occasionally, for 8-10 minutes. This will create a nice syrup texture. Once at desired consistency, remove from heat and set aside to cool.
• 6.Place meringue on plate, top with berry syrup mixture.

Enjoy the cake all, and Happy Birthday RPK IV.