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!

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