wow how is it that i have waited this long to try angel food cake, i bought the pan at christmas time and have been planning to make one and finally got around to it today and i have to say its my new favourite sponge its so light and airy like a cloud.
it uses allot of egg whites so the curd is a way to use up the yolks.
recipe for sponge
1 cup 125g plain flour
1.33 cups 300g caster sugar
10 egg whites
1 tsp cream of tartar
1 tsp lemon juice
1/2 tsp salt
grated zest of one lemon
grated zest of 1 lime
preheat oven to 170c/325f
put shelf in bottom 1/3 of the oven
you will need a angel food cake pan, do not be tempted to grease/line it as this type of cake needs to use the sides of the pan to climb up to help it rise.
in a mixer add the egg whites and mix till frothy then add the salt, and cream of tartar and mix, add 100g of the sugar and the lemon juice and mix this the egg whites thicken and form soft peaks about 2/3 minutes
then whisk on high high speed and add the reaming sugar a tsp at a time and add the zest, mix firm but not until stiff peaks.
sift in 1/3 of the flour and gently fold in being careful not to deflate the egg whites, then add the rest and continue to fold
add the mixture to an angel food pan and run a knife through the centre of the mixture to remove any large air pockets
place in oven and bake for 45 minutes until a knife inserted comes out clean,
immediately turn tin upside down onto the pan legs and leave to cool, it will drop out one cool, you can gently run a knife around the edge to help it out once cooled if it hasn’t dropped out.
to make the curd
10 egg yolks
juice and zest of 2 lemons
juice and zest of 1 lime
1/4 piece of mango
1and 3/4 (1.76) cup 400g sugar
1/4 cup butter cubed
1/4 cup butter cubed
in a blender add the mango and puree it and pour through a sieve into a heavy based pan
add the zest, juice, sugar and stir to combine,
continue to stir over a low, medium heat until thickened and it coats the back of a wooden spoon, let cool a little and stir in the butter
pour through sift into sterilised jar
add 400g powdered sugar in a bowl and squeeze enough lemon juice into it to make it into a thick pourable icing and drizzle over cake, then add some curd,
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Brandyn | Southern Distinctions says
This looks amazing! A great way to bring in a little spring zing in the middle of winter. Can't wait to try this! Thanks for sharing~
Looks delicious and bring a bit of spring:)
Laura@baking in pyjamas says
I bought abln angel food cake tin last year and made only a chiffon cake with it, I think it needs a dusting off! This cake looks very yummy. Link up this recipe and others at Sweet and Savoury Sundays, we'd love to see you there!
Michele @ The Nest at Finch Rest says
Yum looks delish! Def a good Easter dessert!
Our Pinteresting Family says
Pieced Pastimes says
Looks and sounds delicious. Your photo styling is wonderful, as always.
Thanks for sharing,
Jeni McCullough says
Beautiful! I'm excited to create this dessert! I will send you a photo when I do.
Deborah@Green Willow Pond says
The lemon and mango combination sounds delicious! Such a pretty cake too. Thank you for sharing it and your red velvet madeleines at What We Accomplished Wednesdays. Have a happy day! ~Deborah
Sharon @ Elizabeth & Co. says
My husband loves angel food cake, so I make it regularly. But you have definitely taken it to a whole new level!
Kim @ Savvy Southern Style says
Looks delicious and you made it beautiful.
This looks so tasty! Lemon is one of my favorites. And your pictures are wonderful. Great post!
Oh yum! I can't wait to try this. I pinned it for later.