Patricia from Technicolor Kitchen and I loved baking together so much that we wanted to do it again (and again, and again, and again). We exchanged several emails, discussing favorite books, favorite movies, our careers, our family, and food. Food is what brought Patricia and I together in the first place and it is food that is creating a friendship that is honest, supportive, and authentic.
We are both Sherry Yard fans (and Dorie fans, and Nick fans, and David fans, and Rose fans, etc, etc.) so it was decided that we would cook from Desserts by the Yard. We both made a list and ironically, we had several recipes in sync. Yet, what’s in season in her part of the world and what’s in season in mine, are very, very different. While Patricia was talking about serving hers with passion fruit, I went for fresh berries and a raspberry puree. This cake is delicious with the berry sauce, yet I was just as happy eating a huge slice, sans the extras, cut straight from the cake plate.
Devilish Angel Food Cake
cake adapted from Desserts by the Yard
yield: 1 10″ round cake
for the cake:
1 cup plus 2 Tbsp. cake flour
1 cup plus 2 Tbsp. sugar
1/2 tsp. baking powder
9 large egg whites
1/4 tsp. cream of tartar
1 vanilla bean, split, seeds scraped out
4 oz.(1 stick) unsalted butter, melted, but still hot
for the raspberry sauce:
10 oz frozen raspberries, thawed
2 Tbsp. sugar
2 tsp. water
1 tsp. Chambord
for the cake:
• preheat the oven to 350*
• line the bottom of your tube pan with a piece of parchment (I folded a piece of parchment in half and layed half my tube pan on top. then traced with a pencil and cut out the circle. I eyeballed the hole in the middle. miraculously, all worked out in the end).
• sift the flour, 1/2 cup plus 1 tablespoon of sugar, and the baking powder, twice, set aside.
• in the bowl of a standing mixer, beat the egg whites on low speed until a light foam appears. add the cream of tarter and 1 tablespoon of the sugar. continue to beat the egg whites, adding the sugar 1 tablespoon at a time. beat until the egg whites form medium-firm peaks.
• stop the mixer and check your peaks. if done, add the vanilla bean seeds (don’t throw out your pods. i keep a jar of “vanilla sugar” in my cupboard. throw your pods into the jar and just add a touch more sugar).
• quickly, pour in the warm, melted butter while the mixer is on a low speed.
• remove the mixer and fold in your dry ingredients (make sure all is incorporated before adding to the tube pan).
• bake 30 minutes, rotating pan from front to back and bake an additional 15 minutes.
• remove from the oven and flip the cake pan upside down on a rack. let sit for 1 hour. then run a knife around the perimeter and invert the cake onto a serving platter. remove the parchment from the cake.
for the raspberry sauce
• stir berries, sugar, and water in a heavy sauce pan over medium heat. let mixture come to a boil. turn down heat and simmer for 5 minutes.
• pour mixture in a mini chopper and puree. press the puree through a strainer set over a glass bowl. discard the contents in the strainer.
• if using, add your Chambord. cover and chill.
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