Thursday, July 09, 2015

Angel Food Cake: Lemon Curd, Whipped Cream, & Berries

I made this for Mopsy's Mother's Day Feast.  It was the perfect dessert, and it looks lovely, doesn't it?  Remember what lurks behind these snapshots, though.

Angel Food Cake (source: my best buddy Alton Brown)


1 3/4 cups sugar 
1/4 teaspoon salt 
1 cup cake flour, sifted (I used all-purpose flour, minus 1 tablespoon)
12 egg whites (the closer to room temperature the better) 
1/3 cup warm water 
1 teaspoon orange extract, or extract of your choice (I used vanilla)
1 1/2 teaspoons cream of tartar


Preheat oven to 350 degrees F. 

In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside. 

In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, extract, and cream of tartar. After 2 minutes, switch to a hand mixer. (I did not switch to a hand mixer, because I am lazy).  Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks (I beat almost to stiff peaks), sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated. 

Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry). 

Cool upside down on cooling rack for at least an hour before removing from pan.  

*Abigail's note: Do not, I repeat, DO NOT, cool your beloved cake inverted over a wine bottle or any other such nonsensical suggestion you find on the misleading internet!  You cake will, I repeat, YOUR CAKE WILL crash.  I repeat, CRASH!  Okay, carry on.


While cake is baking, prepare the world's yummiest lemon curd.  Recipe here.


When cake has cooled, carefully slice in half and spread the bottom layer with lemon curd before replacing top layer.  Before serving, prepare whipped cream. Fold as much lemon curd as you wish into the whipped cream, spread onto the top layer, and then garnish with fresh strawberries or blueberries.

Oh, my goodness, yes.  This cake is divine.

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