Louisiana_Cookin_-_November_-_December_2019

23 louisianacookin.com

LIGHT & FRESH

WITH ITS LIGHT AND AIRY TEXTURE, angel food cake is one of our favorite desserts.

Better yet, it’s deceivingly simple to make, requiring only a handful of ingredients you

probably already have in your kitchen. Th is cake is utter perfection on its own but is even

better dressed up with whipped cream and juicy satsuma segments.

SATSUMA ANGEL FOOD CAKE

MAKES 1 (10-INCH) CAKE

This angel food cake has a beautiful vanilla fl avor

that pairs well with whipped cream and fresh

Louisiana citrus.

1½ cups bleached cake fl our

2 cups granulated sugar, divided

2 teaspoons vanilla extract

2 vanilla beans, split lengthwise, seeds

scraped and reserved, divided

2 cups egg whites, room temperature

(about 14 large eggs)

1 teaspoon cream of tartar

½ teaspoon kosher salt

2 teaspoons satsuma zest

½ cup cold heavy whipping cream

2 tablespoons confectioners’ sugar

Garnish: satsuma segments

1. Preheat oven to 350°.


2. In a medium bowl, sift together fl our and
   1 cup granulated sugar. Set aside. In a small
   bowl, combine vanilla extract and reserved
   seeds of 1½ vanilla beans.

HEAVEN

3. In the bowl of a stand mixer fi tted with
   the whisk attachment, beat egg whites on
   medium-high speed until foamy, about
   1 minute. Slowly add remaining 1 cup
   granulated sugar. Increase mixer speed to high;
   immediately add cream of tartar and salt. Add
   vanilla mixture. Beat until soft peaks form,
   about 2 minutes.


4. Transfer egg white mixture to a large bowl.
   Using a large balloon whisk, fold in fl our
   mixture in four additions just until combined.
   Fold in zest with last addition of fl our mixture.
   Gently spread batter into an ungreased
   10-inch removable-bottom tube pan. Run
   a knife through batter to remove any air
   pockets; smooth top.


5. Bake until fi rm to the touch, about
   40 minutes. Immediately invert pan (onto a
   bottle, if needed), and let cool completely.
   Using an off set spatula, loosen cake from sides
   and bottom of pan. Invert onto a cake plate.


6. In a medium bowl, place cold cream,
   confectioners’ sugar, and remaining seeds of
   ½ vanilla bean. Whisk to stiff peaks. Spread on
   top of cake, and garnish with satsuma,
   if desired. 

recipe development by laura crandall

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