Angel Food Cake
Author note: The method behind this recipe was guided by Michael Ruhlman’s instruction in Ratio. This cake is not as large as a traditional angel food cake because it only requires 6 egg whites, while the traditional sized cake requires 11-12. Strawberry-Cinnamon Mascarpone Spread (click here for the recipe), a recipe featured in The Dallas Morning News (click here for the story), is the perfect topper for this cake.
6 egg whites, brought to room temperature
3/4 cup sugar
3/4 cup flour
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
zest of 1 orange
- About 30 minutes before baking, remove the egg whites from the fridge and bring them to room temperature. Heat the oven to 350 degrees.
- Add the flour and 1/4 cup of sugar into a food processor. Process this mixture for 30 seconds. Set aside.
- With a mixer and a whisk attachment, whip the egg whites until they are fluffy and pourable, about 2 minutes.
- Add the cream of tartar, vanilla extract and orange zest. Increase the speed to medium-high and continue to whip. After a few seconds of whipping, add 1/2 cup of sugar and continue to mix until a weak peak forms, about 1 minute.
- Sprinkle the flour sugar mixture, few tablespoons at a time, onto the whipped egg whites. With a rubber spatula, gently fold the flour sugar into the whites. Continue this process until the flour sugar is incorporated.
- Gently pour the batter into a spring form pan. Bake for 20 minutes.
- Leaving the cake in the pan, turn it upside and cool on a cooling rack for a minimum of 1 hour.
- Remove the cake from the pan and top it with Strawberry-Cinnamon Mascarpone Spread (click here for the recipe).