Name: Angel Food Cake with Raspberry Whipped Cream
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: FOR THE CAKE; 1 cup sifted cake flour; 1 1/2 cup sugar (divided in half); 1/2 tsp salt; 1 1/2 cups cold egg whites; 1 tbsp fresh orange or lemon juice; 1 tbsp water; 1 tsp cream of tartar; 1 tsp pure vanilla extract; 1/4 tsp pure almond extract; FOR THE WHIPPED CREAM; 1 cup fresh raspberries; 1 cup heavy cream; ¼ cup powdered sugar; 1/2 teaspoon pure vanilla extract

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“There is no greatness where there is not simplicity, goodness, and truth.” ~ Leo Tolstoy

Could Tolstoy have been thinking about cake when he made this remark? Probably not, right. But, I think Angel Food Cake is an example of greatness found in simplicity and goodness. I love watching these modest ingredients morph into something so impressive. It is wonderful in its simplicity; sweet and light. It is not too little or too much. It is as you wish life could be, simple, good and true.

What makes this cake even better for me is that it makes use of my need not to waste anything. Whenever a recipe calls for an egg yolk, I freeze the egg white in a container. When my container is full, I make an angel food cake. It comes like a gift, my reward for prudence.

Just to guild the lily, I’ve chosen to pair my cake with Raspberry Whipped Cream. It is the perfect addition. It complements the airiness of the cake and adds its own delicacy.

*This recipe is adapted from a recipe in the Joy of Cooking cookbook.

Ingredients

1 cup sifted cake flour
1 1/2 cup sugar, divided
1/2 tsp salt
1 1/2 cups cold egg whites
1 tbsp fresh orange or lemon juice
1 tbsp water
1 tsp cream of tartar
1 tsp pure vanilla extract
1/4 tsp pure almond extract

Instructions

Preheat oven to 350º and have on hand a 9” or 10” inch ungreased tube pan.
Sift cake flour, 3/4 cup sugar and salt together 3 times.
In a large bowl beat egg whites, water, orange or lemon juice, cream of tartar, vanilla and almond extract on low speed for 1 minute.
Increase the speed to medium and beat until a soft, slightly translucent foam is produced, about 1 ½ to 3 minutes.
Gradually beat in the rest of the sugar 1 tablespoon at a time. After all the sugar is added continue to beat the mixture on medium speed until the mixture is glossy and can hold soft peaks; it is important not to beat until stiff.

Transfer mixture to a 4 to 6 quart mixing bowl, and sift 1/7 of the flour mixture over the egg whites. Fold in the flour mixture until mostly incorporated and repeat 6 more times. The final time gently mix until no trace of flour remains.

Pour the batter into the tube pan leveling out the top with a spatula.

Bake for 35 to 40 minutes until a toothpick inserted in the center comes out clean.

Let cool upside down for 1 ½ hours.
When ready slice a knife around the sides and unmold the cake.
Eat as is or serve with Raspberry Whipped Cream.

Raspberry Whipped Cream

Ingredients

1 cup fresh raspberries
1 cup heavy cream
¼ cup powdered sugar
1/2 teaspoon pure vanilla extract

Instructions

Place raspberries in the bowl of a food processor or blender and process until smooth. Pass through a fine strainer and discard seeds.
Combine cream, powdered sugar, and vanilla in a large bowl; whisk together until soft peaks form. Gently fold in raspberry puree until mostly incorporated.

Enjoy!