Making Thanksgiving Desserts Fair Trade

Every year for Thanksgiving, my husband makes two desserts from scratch that he brings to the family Thanksgiving feast.  Fortunately, because he has been brought up to speed on the impact of his purchasing Fair Trade products, he didn’t blink at all at my suggestion he swap some of his standard ingredient purchases for Fair Trade food items.  One dessert was a White and Dark Chocolate Ice Box Cake (including Green & Black’s Organic White Chocolate and 72% Dark Baking Chocolate).  But here, I’d like to share his other creation.

Espresso-Chocolate Speckle Angel Food Cake

Espresso-Chocolate Speckle Angel Food Cake

Ingredients

1 and 1/2 cups confectioners’ sugar (he used Woodstock’s Organic Powdered Sugar)
1 cup cake flour (not self-rising)
12 large egg whites
1 and 1/2 teaspoons cream of tartar
1 cup granulated sugar (he used Wholesome Sweeteners Organic & Fair Trade Sugar)
2 teaspoons vanilla extract (he used Frontier Vanilla Flavor)
2 tablespoons instant espresso powder (unfortunately, we could not find any Fair Trade instant varieties!)
3 ounces bittersweet chocolate (he used Divine 85% Dark Chocolate), grated on the fine holes of a hand grater, or in a rotary grater
3 ounces bittersweet chocolate, melted as a chocolate drizzle (again, Divine Chocolate)

STEP ONE:  Position a rack in the center of the oven and preheat to 325 degrees F.  Spray a 10-inch bundt pan with non-stick cooking spray (notice we used a cake pan with a cathedral design).

STEP TWO:  Sift the cake flour and confectioners’ sugar together onto a piece of waxed paper three times; set aside.

STEP THREE:  In the 4 and 1/2 quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the egg whites at medium speed until frothy.  Add the cream of tartar and beat at high speed, adding the sugar gradually, until the whites are glossy and stiff, but not dry.  Add the vanilla and espresso powder and continue mixing until just incorporated.  Scrape the mixture into a large bowl.

STEP FOUR:  In three batches, resift the flour/sugar mixture over the whites and gently fold in with a large rubber spatula until just combined.  Gently fold in the grated chocolate until combined.  Scrape the batter into the bundt pan and bake for 45 to 50 minutes, until the cake begins to pull away from the side of the pan.  Using a knife, loosen the cake form the pan.  Let sit on a cake rack for 5 minutes and invert onto another cake rack.  Allow the cake to cool completely before glazing.

STEP FIVE:  To garnish the cake, dip a fork into the melted chocolate and drizzle the glaze over the top and sides of the cake.

STEP SIX:  Enjoy!  Happy Thanksgiving, everyone!

Contributed by Dr. Laura Guertin

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