5.26.2018

Time for a Cake Break

Egg whites. Lots of egg whites. In jars. In the fridge.

I guess I have been making a lot of ice cream lately, eh?

Each recipe for the no-churn ice cream I posted last week takes 6 egg yolks. Make this ice cream twice and you have 12 egg whites just waiting for a purpose.

And that is what I had. Twelve egg whites waiting.

You know what calls for 12 egg whites? Angel food cake, that’s what.

And that is what I made this week. And I got out Mark’s mother’s Bakelite cake break to serve it.

Simple, sweet, and pretty guilt free.

We shared it with my friend Cheri and her husband, Don. Cheri writes the wonderful blog I have mentioned here before - My Savory Spoon.

We had a great time together. Meeting and sharing with others bloggers who are passionate about food is one of life’s greatest pleasures.

~ David

Angel Food Cake with Citrus Sauce
Minimally adapted from King Arthur Flour

1 cup cake flour
1 1/2 cups sugar
1 1/2 cups egg whites (about 12 large), room temperature
large pinch salt
1/2 teaspoon Fiori di Sicilia (see notes) or 1 teaspoon vanilla or almond extract
1 1/2 teaspoons cream of tartar
8 juicy clementines
4 tablespoons honey
2 large oranges

Preheat the oven to 325°F. Do not grease your angel food cake pan.

In a medium bowl, whisk together the flour and 3/4 cup of the sugar. Set aside.

In a large mixing bowl, combine the egg whites, salt, and extract. Beat until the mixture is just frothy, then sprinkle the cream of tartar on top and continue beating until the mixture forms stiff, glossy peaks.

Add the remaining sugar, 1/4 cup at a time, then fold in the dry ingredients.

Spoon the batter into the pan, smooth the top, and bake for 45 minutes, or until golden brown and the top springs back when lightly touched.

Remove the cake from the oven, and set it upside down with a bottle through its center cone to keep its top from flattening. Let the cake cool for 1 1/2 hours.

Loosen the edges of the cake with a knife or thin metal spatula, and remove it from the pan. Dust with sugar, if desired.

Store the cake, covered, on the counter for up to a week. Freeze, well wrapped, for up to 3 months.

To make the citrus sauce, juice the clementines and place juice in a saucepan. Add the honey and simmer for 5-10 minutes until slightly syrupy. Cut the orange into suprèmes (the segments without the membrane) and add them to the syrup.

Using the cake break, cut slices of cake and spoon sauce and orange segments over.

Serves 10-12.


Notes: Fiori di Sicilia is a magical combination of citrus blossom and vanilla extracts. It is available from both King Arthur Flour and Sur la Table. (I have no relationship with either - just letting you know where to find it!) Funny thing is, it is NOT what King Arthur used in their angel food cake. If I were them, I would take a hint from me and opt for Fiori di Sicilia over vanilla or almond extracts!




25 comments:

  1. Angel food cake is such a treat and yours looks wonderful. I have never heard of Fiori di Sicilia , what is in it? Have a great Memorial Day weekend.

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    1. First, Gerlinde, I apologize for my comments being so late! I didn’t even notice that I was not getting notifications about comments! I’m wondering if this has to do with the GDP? Anyway, the Fiori di Sicilia Is an extract made by King Arthur Flour Company, that combines citrus and vanilla. It’s very potent, and so incredibly flavorful!

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  2. David, your cake is beautiful, and I love the citrus sauce! I only like a homemade angel food cake, the store-bought ones must have some funky chemicals because they always give my mouth a burning sensation. Must try that citrus sauce next time!

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    1. I don’t think I’ve ever had a store-bought angel food cake, Jeanne. But now I will heed your warning and never buy one! The citrus sauce is really delightful on this cake.

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  3. Simple, yet beautiful. And that cake break! I've never seen one of those before, and neither have I heard of Fiori di Sicilia. I must get my hands on some!

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    1. I doubt you’ll be able to find the extract in Australia, John. But let me know… I’m willing to ship!

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  4. Perfetto ! I usually make Pavlova when so many egg whites left but this one ..... Heaven ! Grazie milla !

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    1. Oh, I have to work on my pavlova skills. I’ve never been that successful… Maybe that’s why I make angel food cakes!

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  5. My my, it's been well, I'm not how long, but years since I've had angel food cake. Used to love it as a kid, and I didn't even particularly care for sweets, even then.

    That cake knife, by the way, is quite the conversation piece. Specially make for angel food cake?

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    1. Yes, Frank! The cake break is specifically made for angel food cake. Talk about special-use implements! Mark and I both have ones that our mothers gave us.

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  6. I think you are right, the citrus sauce sounds perfect with the cake.

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    1. Thanks, Karen – it’s nice and light, and perfect for summer!

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  7. I don't believe I've ever made an angel food cake, believe it or not! Yours looks heavenly (pardon the pun)!

    Just so you know, I'll be in Europe for 3 weeks so I'll catch up on your posts upon my return! :)

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    1. Have a wonderful trip, Christina! I’m only slightly more than jealous…

      I used to make angel food cakes when I was younger, and had made one for years until this. I’ll be making them more often!

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  8. David, I'm going to have to make your no-chrun ice cream frist because I just made an egg white frittata and have too many yolks! Then I'll have to make it again to have the whites for this cake. I'm a HUGE angel food cake fan. LOVE it! So light and airy ... and sweet!

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    1. It is very sweet, just like you, Valentina! And, I must say, your logic sounds perfect! Make ice cream, then make cake,… then eat them together?

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  9. I have never made an angel food cake either. But the very thought of it brings back many memories of my mother making them. I think she still has her angel food cake pan--I wonder if she still has her "cake break".... It's high time, I made an angel food cake!

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    1. Did you ever find the extract, Susan? I know you and Towny will love it. And I’m sure he will find many other uses for it…

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  10. Perfectly delicious solution for all of those egg whites, David! It's been ages since I've had angel food cake, and now you've got me craving it. I'm so glad you got to visit with Cheri! I miss her posts and I hope all is well :)

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    1. Cheri was great and it is so fun to have her and Don so close! I am really loving retro desserts like this one. They really take us all back to our childhoods.

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  11. Looks beautiful David! And I chuckled knowingly--it was creme brulee testing that got me going on angel food cake! Thank goodness egg whites freeze!

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    1. And I have to thank you, Inger, for your hint that egg whites can be frozen! I have spread that word around, and so many people are grateful.

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  12. I really must make an angel food cake one day, as it really is a great way of using up left over egg whites. Simply beautiful :)

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    1. And, with your baking skills, Emma, I am sure yours will be fabulous!

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  13. Would you believe I've never made an angel food cake, at least that I can remember? They're so light and delicate, perfect for summer desserts! Thanks, David!

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