Angel Food Cake
Light and airy egg-white sponge cake with an almond buttercream topping and shards of crisp caramel.
Ingredients
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- 2 cupsegg whitesapproximately 12 to 14
- 1 teaspooncream of tartar
- 1 1/2 cupsflour
- 2 cupssugar
- 1 teaspoonsalt
- 1 teaspoonvanilla
- 1/2 cupbutter125 grams
- 4 cupsicing sugar
- 1/2 cupheavy cream
- 1 teaspoonalmond extract
- caramelspread thin on a silpat and broken into shards
Instructions
- Sift the flour and sugar together; mix very well (any pockets of plain flour will not blend well with the egg whites).
- Beat the egg whites to stiff peaks with the salt and cream of tartar.
- Add the vanilla.
- Fold in the dry ingredients.
- Pour into an ungreased tube pan.
- Bake at 350° for 45 minutes.
- Cool upside down in a special pan or anchored on a bottle.
- For the topping, beat the butter, icing sugar, cream and almond extract until a spreadable consistency.
- Make a caramel, spread it thin on a silpat, break it and place the shards over the buttercream topping.
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