Angel Food Cake With Meyer Lemon Ginger Cream
Adapted from Melissa Clark, NYTimes
This light, elegant dessert is sure to impress your guests and makes a refreshing end to any meal. The airy sweetness of angel food cake is a perfect foil for our tart, subtly spicy Sublemonal Message. Bake the angel food cake yourself or buy one for a shortcut and top with Meyer lemon ginger cream for a rich, citrusy personal twist.
Yield: 12 servings
Active Time: 45 minutes
Total Time: 3 hours
- 1 cup cake flour
- 1 ⅓ cups granulated sugar
- 12 large egg whites
- Pinch kosher salt
- 1 ½ teaspoons cream of tartar
- ½ cup confectioners’ sugar
- 1 tablespoon finely grated lemon zest
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract
- 1 cup heavy cream
- ½ cup Sublemonal Message
- Heat the oven to 350 degrees and place a rack in the center.
- Sift flour and 1/3 cup granulated sugar into a large bowl.
- In the bowl of an electric mixer, combine egg whites, salt and cream of tartar and beat with the whisk attachment on medium-high speed until medium peaks form, about 3 minutes.
- Gradually add in remaining 1 cup granulated sugar, 1 tablespoon at a time, and beat until firm, glossy peaks form. Beat in confectioners’ sugar, lemon zest, vanilla and lemon extract.
- Sift a quarter of the flour mixture over egg whites and use a rubber spatula to fold until barely combined. Repeat with remaining flour in 3 more additions.
- Scrape into an ungreased 10-inch tube pan, smooth top, and bake until cake is springy and pulls away from the pan, 35 to 40 minutes. Transfer to a wire rack to cool (1 ½ hours).
- Whip the cream until soft peaks form. Fold in Sublemonal Message gradually.
- To serve, unmold the cake. Using a serrated knife, halve the cake crosswise to create 2 layers. Dollop on some of the lemon cream to cover. Top with the cake and dollop on more lemon cream.