Golden Angel Food Cake
Servings: 12 - 16
Prep Time: 15 minutes
Cook Time: 45 minutes
*Your Chef will lead you through all the techniques, so prepping ahead of class is optional
- 12 large (425g) egg whites, room temperature
- 1 ½ teaspoons cream of tartar (optional)
- 1 ½ teaspoons vanilla extract
- 1 ½ cups (298g) turbinado sugar, finely ground in a spice grinder, blender or food processor, divided
- 1 cup (120g) unbleached cake flour (or unbleached all purpose flour)
- 1/2 teaspoon salt
- 2 pints mixed berries or stone fruit
- 1 tablespoon granulated sugar (or 1 teaspoon honey)
- Fresh mint leaves, for garnish
- Preheat your oven to 325°F. Make sure your angel food cake pan (or 10” round cake pan) is clean and dry.
- In the bowl of your stand mixer, or large mixing bowl if using a hand mixer, whisk the egg whites and cream of tartar on low speed until the cream of tartar is dissolved. Add the vanilla extract and whisk on medium speed until soft peaks begin to form. Lower the speed and gradually add in half of the turbinado sugar. Whisk until stiff peaks are formed.
- In a separate bowl combine the flour, salt and remaining half of turbinado sugar. Carefully, in thirds, fold in the dry ingredients to the egg whites.
- Transfer the batter to the cake pan and bake for 40 to 45 minutes or until the cake is golden brown and the top springs back when you gently touch it.
- Flip the cake pan over, using a bottle to hold the center if your pan doesn’t have legs, and cool upside down for 1 to 1 ½ hours.
- While the cake is cooling, in a bowl combine the berries or stone fruit with granulated sugar or honey. Leave at room temperature to macerate.
- Using an offset spatula or butter knife, loosen the edges all around the cake pan and transfer to a platter. Top with macerated berries or stone fruit; garnish with fresh mint leaves.