I debated whether or not to wait until February to post this Raspberries & Cream Angel Food Cake, you know for Valentine's Day and all, but then I figured why wait? For those of you looking to make a dessert to celebrate the holiday this will give you a leg up and time to prepare. The inspiration for this beautiful cake came from two baking masters: Zoë Francois and Stella Parks.
For the angel food cake I made Stella's recipe which uses a slow and steady approach to whipping the fluffy meringue base. I also love that her recipes uses egg whites straight from the fridge - no need to get them warmed to room temperature. As for the pale pink raspberry cream frosting, I literally stopped in my tracks when I first caught sight of it on Zoë's Instagram feed. I couldn't get over how visually stunning it looked. Whenever I use whipped cream as a frosting I like to add in some cream cheese which gives it a delicious tang and much needed stability. Cue the raspberry jam and you end up with the most beautiful and delicious frosting!
As I write this blog post I am literally enjoying a big slice of the cake. It's heaven, I tell you. Whereas most angel food cakes tend to be cloyingly sweet this one is anything but! I highly encourage you to give it a try. Trust me, you won't regret it.
p.s. I used this fabulous angel food cake cutter and it works like a dream!
Makes one 10-inch cake
Cake
5 ounces (140 grams) bleached cake flour
2 cups (425 grams) cold egg whites (about 12 eggs)
15 ounces (425 grams) granulated sugar
1 tablespoon vanilla extract
1 ounce (25 grams) freshly squeezed lemon juice
1/4 teaspoon kosher salt
Raspberry Whipped Cream Cheese Frosting (see below)
1 cup fresh raspberries, for decoration
Adjust oven rack to the middle position and preheat to 350°F (180°C).
Sift cake flour and set aside. Combine egg whites, sugar, and vanilla
extract in the bowl of a stand mixer fitted with the whisk attachment.
Mix on low to loosen, about 1 minute, then increase to medium-low (4 on a
KitchenAid) and whip 3 minutes; the whites will be dense and dark.
With the mixer still running, add lemon juice and salt. Immediately
increase to medium (6 on a KitchenAid) and whip 3 minutes more; the
meringue will be thin but foamy. Increase to medium-high (8 on a
KitchenAid) and continue whipping until the meringue is glossy white and
thick enough that you can see the pattern left by the wire whisk. This
can take between 2 and 4 minutes, depending on the freshness of the
whites and the horsepower of your mixer. When meringue is ready, it
should be soft enough to run off the wires when the whisk attachment is
removed, but thick enough to mound up on itself like soft-serve in the
bowl.
Sprinkle cake flour on top and stir with a flexible spatula to roughly
combine. Switch to a folding motion, scraping from the bottom up and
folding through the center, until no pockets of flour remain. Scrape the
batter into a 10-inch aluminum tube pan (do not butter or grease pan);
if you notice any small pockets of unincorporated flour, simply pause to
mix them in. Bake until the cake is puffed, golden blond, and firm to
the touch, about 45 minutes, or to an internal temperature of 206°F.
Invert pan onto its stilts or bottle and cool upside down until absolutely no trace of warmth
remains, at least 2 hours. Slide an offset spatula around the sides of
cake to loosen, remove the insert, and slide spatula under the bottom as
well. Flip onto a serving plate, pulling gently on the sides of the
cake to release it from the center tube. Frost with raspberry whipped cream cheese frosting. Decorate with fresh raspberries.
Raspberry Whipped Cream Cheese Frosting
8 ounces cream cheese, room temperature
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon table salt
2 cups heavy cream
1/2 cup raspberry jam
Place cream cheese, sugar, vanilla, and salt in bowl of standing mixer
fitted with whisk attachment. Whisk at medium-high speed until light and
fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as
needed. Reduce speed to low and add heavy cream in slow, steady stream;
when almost fully combined, increase speed to medium-high and beat until
mixture holds stiff peaks, 2 to 2 1/2 minutes more, scraping bowl as
needed. Fold in raspberry jam until well combined.
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