Whipped egg whites create this light-as-air sponge cake filled with vanilla cream, tart lemon curd and fresh blueberries.
Well this is the second iteration of this post. A software update ended with me needing to restore the website, and sadly the original published version was lost. I’ll do my best to remember what important cake-related information I decided to share.
On Sunday Mischa and I arrived back from an almost six week trip to New Zealand and the United States. The reason for the trip was mostly work related, but there was still plenty of time for catching up with family and friends. It’s so nice to be back in my own kitchen and I’m looking forward to getting back into my blogging routine.
I baked this angel food cake while in New Zealand, and it is one of my all time favourite cakes to make. It is equal parts impressive and easy; all you need is a special tall sided angel food cake pan. I generally avoid buying single-function kitchenware, but the number of times I’ve baked this cake justifies its spot in my kitchen. You can also use it for other cakes, just beware it can get a little tricky when trying to remove them from the pan if they have a loose crumb.
The cake itself contains no milk or butter, so is perfect for anyone who is dairy-free (just serve it without the cream of course). It gets its impressive height from 12 whipped egg whites – which does of course lead to the problem of having 12 leftover egg yolks. You can use 8 of them to make a double batch of my lemon curd recipe, or even all 12 if you triple it. I use additional yolks to glaze the top of any breads or pastries I’m baking, or I add them to mincemeat when I’m making meatballs.
- This recipe requires a special angel food cake pan – which can be found at most bakeware stores or online.
- Make sure the cake rests upside-down for at least one hour before you remove it from the pan.
- Use up eight of the leftover egg yolks to make a double batch of my lemon curd recipe. This yields enough to fill and top the cake, plus more to serve on the side.
- It’s not necessary to split and fill the cake, you can choose to simply decorate the top (I am just very greedy for lemon curd and like to increase the curd to cake ratio).
- Recipe adapted from Joy the Baker’s Angel Food Cake with Vanilla Strawberries
Lemon & Blueberry Angel Food Cake
- 12 large egg whites
- 75 ml warm water
- 2 t vanilla extract
- 1 1/2 t cream of tartar
- 350 g caster sugar
- 1/4 t salt
- 140 g plain flour
- 125 g fresh blueberries
- 250 ml cream
- 250 ml lemon curd plus extra to serve
- Preheat oven to 180ºC. Place egg whites, water, cream of tartar and 1 tsp of the vanilla in the bowl of an electric mixer fitted with a whisk attachment. Turn mixer on to med-high speed.
- Measure out half of the sugar and gradually add to the egg white mixture. Continue whisking until medium peaks form. The mixture should hold a trail when the whisk is removed, but not be so stiff that you could hold the bowl upside-down without the meringue falling out.
- In a separate bowl, combine remaining sugar, salt and flour. Fold in a quarter of the flour mixture, combining gently with a spatula. Repeat with the rest of the flour mixture one quarter at a time, careful not to deflate the mixture.
- Fill an un-greased angel food cake tin with the mixture, spreading with a spatula to ensure the surface is even. Place in the oven and bake for 40-50 mins until a skewer comes out clean. (Drape a layer of baking paper over top if the surface starts becoming too dark during baking).
- Remove from oven and leave to cool upside down on a rack for at least one hour. Gently run a butter knife around the edge of the cake and turn out onto a serving plate.
- Whip the cream with the remaining teaspoon of vanilla until it just holds its shape.
- Take a large serrated bread knife and carefully slice the cake in half horizontally. Using both hands, gently lift the top half from the cake and set aside.
- Spread half the whipped cream on the bottom half of the cake and dollop with half the lemon curd. Return the top half of the cake to its place and repeat with remaining cream and curd. Decorate with fresh blueberries.