This elevated angel food cake recipe is featured in Sophie Kaftal and Bobby Zielinski’s Kitten and the Bear Cookbook: Recipes for Small Batch Preserves, Scones, and Sweets from the Beloved Shop. “Like pure sunshine wrapped in a fluffy cloud, this cake is a true joy to make and serve,” the owners of Toronto’s Kitten and the Bear tearoom write. “Stunning in flavour and texture, it is light as air on account of the firmly whipped egg whites and omission of butter (not something we do often!). For this recipe, every effort is made to achieve the highest rise possible. Fold the ingredients together ever so delicately so as not to collapse any aeration in the batter. Also, allow your cake to cool upside down. This will help ensure it won’t fall when it is still hot from the oven.
As for pairing recommendations? “Delicately scented with orange blossom water and frosted with a simple milk glaze, this treat is one we like to enjoy with floral white teas to perfectly balance its lightness of flavour and texture.”
Orange Angel Food Cake With Peaches
Ingredients
Angel Food Cake
- 1½ cups granulated sugar divided
- 1 cup all-purpose flour
- 2 tbsp cornstarch
- 12 egg whites
- 2 tbsp orange blossom water
- 1½ tsp cream of tartar
- ½ tsp Diamond Crystal kosher salt
Orange Blossom Glaze
- 1 cup icing sugar
- 3 tbsp heavy (35%) cream
- 1 tbsp orange blossom water
For Garnish
- 2-3 peaches pitted and cut into 1-inch-thick wedges
- fresh florals optional
Instructions
- Preheat the oven to 325°F (160°C).
- Whisk together ½ cup of the sugar, flour and cornstarch in a medium bowl until well combined and free of lumps.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites, orange blossom water, cream of tartar and salt, and whisk on medium speed until foamy, about 5 minutes. With the mixer running, gradually pour in the remaining 1 cup sugar in a steady stream, and then increase the speed to high and continue to whisk until soft, floppy peaks form, 4 to 5 minutes. Remove the bowl from the mixer. Gently fold in half of the dry ingredients using a rubber spatula until no dry patches remain, and then add the remaining dry ingredients and fold until all the ingredients are fully incorporated. Run the spatula across the bottom of the bowl to ensure no dry patches remain.
- Scrape the batter into an ungreased 10-inch tube pan. Run a butter knife through the batter in a circle to ensure there are no air bubbles. Place the pan on a baking sheet so that the pan is not resting directly on the oven rack. Bake until the top of the cake is no longer sticky to the touch, 40 to 45 minutes. Remove from the oven and immediately invert the pan so the cake doesn’t collapse and stays light and airy. Allow the cake to cool completely in the pan. If your pan has feet, simply rest upside-down on the feet. If not, place upside down on a wire rack to cool completely.
- Meanwhile, prepare the orange blossom glaze. Place the icing sugar in a small bowl. Add the cream and orange blossom water and mix until no lumps remain and the glaze streams in thick ribbons from a spoon.
- Once the cake is completely cool, gently run an offset spatula or butter knife around the sides of the pan to loosen the cake. Place a plate or cutting board on top of the pan and invert it. Gently lift the pan, and the cake will fall out onto the plate. Spoon the orange blossom glaze over the cake, spreading it over the top and pushing it gently over the sides for a pretty dripping effect. Top with a crown of fresh sliced peaches and florals (if using) and serve immediately. (You can store the cake, without the glaze and garnishes, tightly wrapped in plastic wrap in the fridge for up to 1 week. Glaze and garnish just before serving.)
Notes
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