Harridge Post & Prospector

Roxie’s Recipes (for the Lazy Cook)

Since our guests arrived at Harridge House, I’ve made Thai food in honor of Mr. Drew and Red Velvet Cake for Ms Issy’s birthday. This week, I’ve decided to make something special for Ms. Cate and her two lovely angels, Brooklyn and Charlotte. For the twins, similar but different in their own way, I feature two miniature angel food cakes – one vanilla with chocolate frosting /raspberry drizzle with fresh blackberries; and one chocolate with vanilla frosting/raspberry drizzle with fresh raspberries. For their lovely mother, Cate: two-tone vanilla/chocolate angel food cake with both vanilla & chocolate frostings/raspberry drizzle and fresh berries. These cakes are wonderfully light and are delightful topped with berries and freshly whipped cream.


  • 12 egg whites (you can save the yolks for another recipe or for breakfast the next day)
  • ¼ tsp salt
  • ½ tsp cream of tartar
  • 1-½ cups sugar (added in two batches)
  • 1 tsp lemon juice
  • ½ tsp vanilla
  • 1 cup flour
  • 2 tbs dark cocoa powder


  • 1-½ cups powdered sugar
  • 2 tbs cream cheese, whipped
  • 2 tbs milk
  • 1 tsp vanilla
  • ¾ tsp dark cocoa powder
  1. Preheat your over to 325˚. Grease and flour a tube pan and two miniature bundt pans.
  2. Whip the egg whites, salt and cream of tartar until frothy (start at low setting and gradually increase mixer speed to get a nice texture). Gradually add ¾ cup sugar, the lemon juice, and the vanilla.
  3. Sift the flour and remaining sugar together. Add it in increments to your eggwhites, mixing all the while.
  4. Pour the batter into one of the mini pans, being careful not to overfill, as these will rise quite a bit. Pour half of the remaining batter into the tube pan.
  5. Sprinkle the cocoa powder into the remaining batter and mix until thoroughly combined. Pour this into the other mini pan, and then pour the remainder slowly over the batter in the tube pan. Bake approximately 45 minutes, checking often. The mini pans will cook faster, so check them after 20-25 minutes. Cook until cake springs back when touched lightly.
  6. Allow to cool slightly, then invert cakes unto plates and allow to cool completely.
  7. For the frosting, mix the sugar, cream cheese, milk and vanilla until smooth. Drizzle over the chocolate mini cake and the tube cake. Sprinkle the cocoa powder into the remaining frosting and mix until throughly combined. Drizzle over the vanilla mini cake and the tube cake.
  8. A simple raspberry glaze can be made heating rasperry jam and a dash of water until you get a nice consistency. Drizzle over all cakes and top with berries if desired. You can also add a bit of freshly made whipped cream.

Now, Sunday at 9pm, tune your radio to KNVC 95.1 FM Carson City – or if you’re not in range, you can pull it up on their website: https://knvc.org. If you happen to miss it for some reason, they will re-air it next Friday at 8pm.

Need to catch up on previous episodes? Go to https://anchor.fm/harridgehouse or your favorite podcast provider to stream previous episodes from Season 1 and Season 2.