Recipe courtesy of David Rosengarten
Angel Food Cake
- Yield: 1 10-inch tube cake
- Total: 1 hr 40 min
- Prep: 25 min
- Cook: 1 hr 15 min
Ingredients
1 cup cake flour
1 1/2 cups plus 1 tablespoon sugar (processed in food processor until superfine)
1 3/4 cups egg whites (about 13) at room temperature
1/2 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon almond extract
1/2 teaspoon vanilla extract
PASSION FRUIT COULIS
5 whole passion fruit, halved, pulp and juice scooped out or 1 cup unsweetened passion fruit juice
1 cup sugar
Directions
- Preheat oven to 300 degrees.
- Sift flour three times. Sift again with 3/4 cup plus 1 tablespoon sugar. In an electric mixing machine, making sure bowl is clean and free of any oil, beat egg whites until frothy. Add salt, cream of tartar. Beat until it barely holds soft peaks. Beat in remaining 3/4 cup sugar, a little at a time, until it holds stiff peaks. Fold in extracts.
- Sift 1/4 flour mixture over whites and gently but thoroughly fold it in. Sift and fold in remaining flour, in the same manner, 1/4 at a time. Spoon or pour batter into a very clean, ungreased tube pan. Rap it on the counter to eliminate gaps. Bake for 1 hour 15 minutes or until cake springs back when touched. Invert pan over bottle to cool. Cool completely before inserting sharp knife around edges of pan to loosen. Rap bottom of pan firmly on counter. Invert onto plate. Serve with Passion Fruit Coulis (recipe follows).
- Recommended Wine: 1992 Beringer Feinders Reserve Nightengale
PASSION FRUIT COULIS
- In a small sauce pan add both ingredients. Bring to a boil, lower heat to medium, cook until thickened, 5 to 10 minutes. Remove from heat.
- If using pulp, strain through a fine sieve. Serve with plain cake.