By Request
The Dessert of the Month at Summery Restaurant at the Hawaiian Regent Hotel is a light, sophisticated confection that brings memories of a sweet, sticky treat from childhood -- the Creamsicle. Sweet finale to
Creamsicle dreamFreddy Drosch-Halmes, executive pastry chef at the Summery, is serving up the cake in May, partly in tribute to the Visitor Industry Charity Walk, which happens Saturday. The walk is a 7-mile cruise through Waikiki's hotel zone, past 16 checkpoints hosted by hotel restaurants, all serving "local grinds" from Spam musubi to kalua pig.
More on this later; back to the cake.
Leona Castillo and Rae Oshiro have been searching for an Orange Creamsicle Cake ever since Larry's Bakery in Waimalu closed down more than a year ago. They are in charge of the snacks that their company, Wilson Food Service, provides for employees once a week. The orange cake was a favorite of the workers, Castillo said.
"It was really a nice treat, a really good cake. It really did taste like a Creamsicle ice cream."
The Larry's version wasn't an ice cream cake, but did arrive frozen and was icy when served, she said. The Summery's is a more traditional cake, but Castillo is willing to give it a try, for comparison's sake.
Drosch-Halmes' cake is angel food, layered with an orange-flavored frosting and topped with a syrup flavored with Grand Marnier. Try a slice at the Summery, or order a whole cake for $24 (922-6611).
On Saturday's Charity Walk, the chef will be serving something a whole lot simpler -- shave ice -- doing his part in support of the fund-raiser, which draws more than 13,000 walkers each year on four islands. Over the course of 21 years, the Charity Walk has raised more than $11 million for 175 local charities. This year's goal is $1 million.
Orange Creamsicle Cake
To make cake: Prepare batter following directions, then stir in marmalade. Bake in 2 round 9-inch pans, according to package directions. Cool 1 hour.Cake:
1 15-ounce box angel food cake mix
1 tablespoon orange marmalade
1/4 cup orange juice concentrate
1-1/2 tablespoons powdered gelatin
1 teaspoon orange marmalade
2 cups whipping cream
1 cup custard cream or prepared vanilla pudding
2 teaspoons vanilla extract or Grand Marnier liqueur
1-1/2 cups sugar
1 cup water
2 tablespoons Grand Marnier
1 cup orange juice
1/4 cup sugar
2 teaspoons vanilla extract
1/4 cup water
1 ounce arrowroot or cornstarchTo make frosting: Combine orange juice concentrate, gelatin and marmalade in a small saucepan. Heat until melted. Cool. Whip cream until it forms soft peaks. Combine with custard or pudding. Fold in orange gelatin mixture and vanilla or liqueur.
To make syrup: Bring sugar and water to a boil. Cool, then add liqueur. To make topping: Combine juice, sugar and vanilla; bring to a boil. Remove from heat and slowly stir in arrowroot or cornstarch. Return to a boil, then allow to cool.
Assembly: Brush bottom layer of cake with syrup, then top with half the frosting. Place second layer of cake on top. Brush more syrup on the top layer, then cover the sides and top of the entire cake with frosting. Spread topping over the top of the cake.
Refrigerate 2-3 hours before serving. Serves 12.
Approximate nutritional analysis, per serving: 450 calories, 16 g total fat, 10g saturated fat, 60 mg cholesterol, 310 mg sodium.*
Visitor Industry
Charity Walk
Send queries along with name and phone number to:
By Request, Honolulu Star-Bulletin Food Section,
P.O. Box 3080, Honolulu 96802.
Or send e-mail to features@starbulletin.com
Asterisk (*) after nutritional analyses in the
Body & Soul section indicates calculations by
Joannie Dobbs of Exploring New Concepts,
a nutritional consulting firm.
