#star wars galaxy
Greater Javin was a region of space in the Western Reaches of the Outer Rim. Relatively backwater, Greater Javin was connected to the rest of the galaxy through the Corellian Trade Spine. Ecclessis Figg, an entrepreneur, was credited with blazing new trade routes in the region, making it more of a trade zone. Hoth and Bespin were both located in the Greater Javin region.
Source:The Essential Atlas (2009)
First Appearance: “Galactic Gazetteer: Hoth and the Greater Javin” on Wizards.com(2004)
Read more on Wookieepedia.
Post link
Hello everyone! In honor of not only #MaytheFourth, but #MaytheFork, I am presenting to you: Air Cake with Ruby Bliel Sauce! (also known as Angel Food Cake with red berry sauce!) Because Angel Food Cake has a pretty picky ingredient makeup, I did reference the recipe from my Big Red Cookbook.
I hope you enjoy the recipe, and if you’re interested in contributing to the Star Wars food month, you can visit the linkup page here, or go straight to the Fandom Foodies website and look at the How To Participate page.
~Ingredients~
Cake
- ¾ cup Powdered Sugar
- ½ cup Sugar
- ½ cup Cake Flour (or put 1 tbsp Cornstarch in the measuring cup and fill the rest of the way with normal flour)
- 6 egg Whites (roughly ¾ cup)
- ¾ tsp. Cream of Tartar
- ½ cup Sugar
- ¼ tsp. Vanilla
- >¼ tsp. Salt
Ruby Bliel Sauce
- ~2.5 cups Strawberries and Raspberries combined
- Juice from 1 small lemon
- ½-¾ cup sugar
- 1 tbsp. Cornstarch (optional)
Prep time: 15 - 20 min. | Total Cook and Cool time: 1.5 hours
Makes: 6 mini cakes or 1 small-medium cake
~Instructions~
Ruby Bliel Sauce
Step 1.) If using fresh strawberries, de-stem and slice them in half.
Step 2.) Combine the berries, sugar, and lemon just into a saucepan and bring to a boil. Allow to simmer for 5 - 10 min., then remove from heat and mash the berries into a pulp.
Step 3.) Depending on how you want the sauce, you can strain out the pulp and boil the sauce down further, or for a sauce with the pulp in it, stir in 1 tbsp. of cornstarch to thicken it.
Chill in the fridge until ready to use.
Cake
Step 1.) Preheat the oven to 375°F. Mix the cake flour and powdered sugar together in a bowl and set aside.
Step 2.) Using an electric mixer, beat the egg whites and cream of tartar until the egg whites are foamy. Add in the ½ cup of sugar a little at a time until fully incorporated. Add in the salt and vanilla and continue to beat the egg whites at high speed until stiff peaks form (this may take several minutes.)
Step 3.) Once the egg whites form stiff peaks, fold in the sugar/flour mixture ¼ cup at a time, until everything is just combined. Transfer the batter into a small funnel cake pan or a mini funnel cake sheet (do not grease the cake pan!) either with a spoon/rubber scraper or by transfer the batter to an icing bag/sandwich bag and piping it in.
Step 4.) Run a knife through the batter to break up any larger air pockets, and then bake. For a tray of mini cakes, you will likely only need about 15 minutes. If you used the batter to make a single cake, you may need 20 - 30 min. Keep a close eye on them, and the cake is ready when the cake springs back after being pressed with a fork.
Step 5.) Turn the cake pan upside down and rest it on something (a bottle, a cup, etc.) for at least 1 hour or until it is completely cooled. Then use a knife to carefully remove the cake(s) from the pan.
Serve with Ruby Bliel sauce (and whipped cream if you want it) and enjoy!
~Results~
So delicious, so light and fluffy! Not to mention I feel pretty accomplished for successfully putting angel food cake batter together! 10/10 would make again.
