January 23, 2019

Raspberries & Cream Angel Food Cake

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!

Raspberries & Cream Angel Food Cake

Makes one 10-inch 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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