Believe it or not… I don’t really like cake. I tolerate cake but I never really had a taste for it. BUT… This I could eat on a daily basis. I probably shouldn’t but if I had to eat cake everyday this would be it.
Angel Food Cake
1 3/4 cups sugar
1/4 teaspoon salt
1 cup cake flour, sifted
12 egg whites (the closer to room temperature the better)
1/3 cup warm water
1 teaspoon orange extract, or extract of your choice
1 1/2 teaspoons cream of tartar
Preheat oven to 350 degrees F.
In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.
In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry). Depending on the shape you are looking for, I like to use a loaf pan.
Cool upside down on cooling rack for at least an hour before removing from pan.
Put the split vanilla bean in cream and slowly bring to a boil. Turn off heat and let sit for 1 hour.
Remove bean and scrape out seeds, add them to the cream and discard the pod. Sprinkle the gelatin into the milk and set aside.
Whisk the sugar and egg yolks together. Warm the cream mixture back up and slowly whisk into eggs. Place mixture over simmering water and stir until it is thick enough to coat the back of a wooded spoon. Remove from heat and add milk and gelatin mixture.
Place bowl in ice bath and stir until cool.
You could potentially use any berry or even a mixture of berries… I LOVE strawberries so that’s what I always use. Since I am not a huge cake fan my cake to filling ratio is just a bit slanted… It’s something like one part cake-one part cream-one part strawberries. Also you could use just whipped cream, perhaps just add a little sugar and vanilla OR you could try some thing just a bit fancier…. Bavarian Whipped Cream! It’s really simple… you can either buy the Bavarian Cream already made or make it yourself. Then fold one part Bavarian Cream into two parts Whipped Cream… Alternate layering with cake and strawberries…