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Angel Food Cake with Diplomat Cream

This post is dedicated to my Uncle Tom- it is my Angel Food Cake recipe from school and his favorite cake! One of my first baking classes at The CIA was a basic baking skills class. One day, we had to master making Angel Food Cake. It was great because we had the chance to work on a basic meringue (aka French Meringue). After baking two cakes in class, we were allowed to bring them home. I was SO excited to show everyone what I had made in class. Eventually, one of my cakes made it to Uncle Tom and I was so glad because he really enjoyed it. So, I had to share my recipe!

Here is a little information on meringues. There are three types of meringues: French, Swiss and Italian. French being the least stable and Italian being the strongest. Swiss falls right in the middle. They all contain egg whites and sugar, but use different methods (one blog post I will show how to successfully prepare all three). Meringues can be used in many ways- they are a great base for a buttercream or a cake batter. The word ‘meringue’ can be daunting to some people- trust me, I was intimidated at first, but once you are taught correctly and have really good recipes, it’s no biggie- and it’s fun!!

Ok, so this recipe calls for egg whites. I know you are wondering, ‘What am I going to do with the left over egg yolks?!’ You should know I HATE wasting food!! It drives me nuts.

But, don’t worry. I like to serve this cake with Diplomat Cream. Don’t be afraid of that word either. Just fancy for a mixture of Pastry Cream and Whipped Cream. It will use up all those egg yolks left over from the Angel Food Cake! I use a scale for this recipe, but if you go on my post for Brown Butter Chocolate Chunk Cookies, you will find a website there for a recipe converter.

Recipe for Angel Food Cake: Makes enough for 1 bundt cake pan

227 grams: Egg Whites (Save the yolks)

3.5 grams: Vanilla Extract

114 grams: Sugar

1/2 teaspoon: Cream of Tartar

1/4 teaspoon: Salt

114 grams: Sugar

85 grams: Cake Flour

Method:

1) Combine egg whites and vanilla; whip on medium speed using the whisk attachment until frothy.

2) In a bowl, combine the first sugar, cream of tartar and salt. While the egg whites are beating, add in the sugar mixture slowly to the whipping egg whites. Beat until the mixture is white and forms a soft/medium peak. This is the French Meringue!

3) In another bowl, sift the second sugar and cake flour together. Carefully fold it into the meringue using a rubber spatula. Do not over mix with your spatula- you do not want to deflate it. 

4) Pour into a bundt pan. I know some recipes call for a special Angel Food Cake pan; if you have one, use it- I don’t so, I use a bundt pan, which works beautifully! DO NOT grease or flour the pan. Yes, this is strange, but the grease will not allow the batter to rise properly and grip to the sides of the pan. Also, it will change the cake- it will be a little more dense than you want. This cake is supposed to be light and spongy.

5) Bake in a 325 degree oven for 45 minutes. It will be light brown.

6) Immediately turn the pan over on a sheet pan that is dusted with granulated sugar (this will prevent the cake from sticking). Allow to cool before removing from the pan.

7) Once cooled, go around the cake with a small offset spatula or a paring knife to release the cake. If the bottom doesn’t release, bang it on the table a few times to help it. 

While the cake is cooling make the Diplomat Cream.

Diplomat Cream:

4 ounces: Heavy Cream; whipped to soft peak

5.3 ounces: Whole Milk

2 ounces: Sugar

Pinch: Salt

.3 ounces: Cornstarch

2 ounces: Egg Yolks

1 Tablespoon: Vanilla Extract

1 teaspoon: Vanilla Paste

1 Tablespoon: Butter

Method:

1) Whip the heavy cream to soft peaks. Reserve in the refrigerator.

2) For the Pastry Cream: Combine milk, half of the sugar,salt and vanilla extract in a small sauce pot.

3) In a small bowl, combine the rest of the sugar, cornstarch and egg yolks. Whisk together to a paste.

4) Temper the egg paste: Put the milk mixture over medium heat and bring to a boil. While whisking, pour 1/3 of the hot milk mixture into the egg yolk paste. Pour that mixture back into the sauce pot and return to the heat while whisking constantly. After about three minutes or so, the mixture will thicken up. It will have a pudding-like consistency.

5) Strain the Pastry Cream to get rid of any cooked egg. Add the butter and vanilla paste and stir. Cover with plastic wrap directly on the surface of the cream, and cool. 

6) Once the Pastry Cream is cooled off, give it a stir to loosen it up. Then, pour the whipped cream into it and fold with a rubber spatula. 

To Serve:

Slice a piece of the Angel Food Cake and put a dollop of Diplomat Cream on top. Place slices of strawberries on top as well.

-Sis-

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