Spiced Angel Food Cake
A standard angel food cake lightly flavored with cinnamon, cloves and orange.
Servings: 8
Equipment
- Standing mixer with balloon whisk attachment
- angel food cake pan
- lemon zester or microplane
Ingredients
- 1¼ C egg whites you'll need around 9 - 12 eggs total
- 1¼ C sugar divided
- 1¼ tsp cream of tartar
- 1/4 tsp salt
- zest of one orange (optional)
- 1 tsp vanilla
- 1 C cake flour
- 1½ tsp ground cinnamon
- 1 tsp ground cloves
Instructions
- Preheat oven to 350°F.
- Combine 3/4 C sugar, cake flour, ground cloves and ground cinnamon and set aside.
- Separate eggs until you have a total of 1¼ C of whites. Use the yolks in another recipe.
- Beat the egg whites in the standing mixer with the balloon whisk attachment and a medium low speed until they are frothy, about 4 minutes.
- Add the zest from one orange, salt and cream of tartar. Beat at medium high speed until soft peaks begin to form, about 5 additional minutes.
- Continue to beat the mixture and add in the remaining 1/2 C sugar, one tbsp at a time, until the sugar is completely incorporated and firm peaks form.
- Using a spatula or spoon, fold in 1/3 third of the flour mixture at a time. Stir, very gently, until the flour mixture and egg mixture are combined.
- Pour the cake batter into an ungreased angel food baking tin. Run a butter knife around the center of the pan.
- Bake for 35 - 40 minutes, until the cake looks brown and a toothpick inserted in it comes out clean.
- Immediately run a knife around the edge of the pan and the center edge of the pan. Turn the cake pan upside down to allow the cake to cool (If the pan has feet, you can rest it upside down on its feed, otherwise, you can invert it on the neck of a wine bottle, or upside down on a cooling rack).
- Allow cake to cool completely, and remove from the pan by running the knife around the sides again and then tapping the bottom of the cake pan with a knife.
- Serve with fresh fruit and whipped cream.