Sunday, July 20, 2014

ABC - Strawberry-filled Angel Food Cake

When I searched the King Arthur Flour website for a summery dessert, I came across this Strawberry-filled Angel Food Cake. About five years ago, I baked and tasted my very first Angel Food Cake, and loved it. It was a recipe by the baking queen, Rose Levy Beranbaum. The thought of filling with the cake with a fruit-filled cream filling sounded REALLY good, and so it became our July challenge for ABC.

Orange flavored Angel Food cake with Red/White/Blue filling. Bon appetit!



If you'd like to join the ABC bakers in their monthly baking adventures, please go to the ABC blog for more information.

After comparing KAF's recipe for the Angel Food Cake against the one I made a few years back, I noticed that the KAF recipe was using a larger amount of sugar and flour. I made a few more modifications to the recipe which I'll list at the end of this blog post.

An impromptu dinner party prompted me to bake this cake. I had about four hours before I had to leave the house. Making a trip to the store to buy whipped cream was not an option. And so the creative juices started flowing. I had some leftover whipped cream frosting in the freezer, fresh blueberries and an unopened jar of fancy Swiss cherry preserves. It was July 4th, so the Red, White and Blue aspect of these items were almost too perfect NOT to use.


Here are some step-by-step pictures to guide you through the process:

Angel Food Cake batter flavored with orange zest




Cut into the cake right after it cooled (no need to refrigerate or freeze as long as you have a sharp serrated knife)

First layer of the Red/White/Blue filling: fresh bluerries

Second layer: whipped cream cheese frosting

Third layer: cherry preserves
I took this cake to a dinner party where it was a big hit. It's a really nice summer dessert, that's light and flavorful.

Thoughts/tips:
  • As mentioned earlier, this cake was a big hit with everyone.
  • Hubby loved it too. He did mention that he thought it could use a little bit more sugar (I didn't tell him I reduced it, haha).
  • I liked this cake as well. The fluffy texture, the orange flavor, and the creamy and fruity filling were all great. I thought this cake was a touch on the dry side. I'm thinking it could have been caused by the relatively higher flour amount. Will reduce it even further next time.
  • Don't forget to check out what the other ABC bakers thought of this cake.

Angel Food Cake

Ingredients
  • 90 g All Purpose Flour
  • 100 gr powdered sugar
  • 12 egg whites (1.5 cups/360 gr)
  • 3/4 tsp cream of tartar
  • 140 gr granulated sugar
  • 2 tsp vanilla extract
  • 1/4 tsp salt

Follow the instructions on the KAF website.

12 comments:

  1. This comment has been removed by the author.

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    1. Thanks Rosa! It was very delicious indeed :)

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  2. Your cake looks very nice, Hanaâ, this is a challenge, though, that I will skip.
    I don't care for angel food cake, and had leftovers of the last one we made (from the Weekend Baker) for more than a year in my freezer. Just too much sweet, fluffy cake and too little (or no) filling.

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    1. Thanks Karin. It's funny that you still have AFC from The Weekend Baker in the freezer :)

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  3. Rose's cake is my go-to recipe (which is why I reduced the sugar also!). Love all of your improvisations and the orange zest is a nice touch, a good complement to all of berry flavours.

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    1. Thanks Zosia. Rose wrote many of my go-to recipes. You just can't go wrong with her recipes :)

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  4. Was your first angel food cake the chocolate tweed one? This one is impressive, a lot of construction!

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    1. Thanks Lois. Yes it was, although the first time I made it, I left out the chocolate, so it wasn't a "tweed" cake per se :)

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  5. You really had fun with this one. It looks great. My first time baking an angel food cake and I loved it. Will check out Rose's recipe too.

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    1. Thanks Sunita. Yes, I had to put on my creative hat for this one :)

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  6. Great idea using the cream cheese frosting as a substitute- I bet it was delicious! I need to try Rose Levy's recipe- she's amazing.

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    1. Thanks Trisha. I love Rose's recipes. I highly encourage you to try them.

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