|Orange flavored Angel Food cake with Red/White/Blue filling. Bon appetit!|
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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.
- 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
(adapted from King Arthur Flour website)
- 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.