Name: Raspberry Angel Food Cake
Ingredients: 1 cup (120g) cake flour sifted; 1 1/4 cups (250g) granulated sugar; 1/4 tsp table salt; 12 egg whites at room temperature; 1 1/4 tsp cream of tartar; 2 tsp vanilla extract homemade vanilla extract; Zest of one lemon optional, not part of the original recipe; 2 teaspoons rose water optional, not part of the original recipe; 2 cups (250g) fresh or frozen blueberries, plus a handful for the garnish. I used the same amount of Driscoll’s raspberries; 1/3 cup (65g) granulated sugar; 2 cups (480ml) heavy cream; 1/4 cup (50g) packed light brown sugar; 1 1/2 tsp pure vanilla extract

Ingredients

Scale

1 cup (120g) cake flour sifted
1 1/4 cups (250g) granulated sugar
1/4 tsp table salt
12 egg whites at room temperature
1 1/4 tsp cream of tartar
2 tsp vanilla extract homemade vanilla extract
Zest of one lemon optional, not part of the original recipe
2 teaspoons rose water optional, not part of the original recipe

Whipped Cream

2 cups (250g) fresh or frozen blueberries, plus a handful for the garnish. I used the same amount of Driscoll’s raspberries
1/3 cup (65g) granulated sugar
2 cups (480ml) heavy cream
1/4 cup (50g) packed light brown sugar
1 1/2 tsp pure vanilla extract

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Instructions

Preheat the oven to 350°F (180°C).
Sift the flour, half the sugar and salt, set aside.
Whip the egg whites until foamy. Add 1 tablespoon water, the cream of tartar and vanilla, whip until it begins to form soft peaks. Add the remaining sugar, 1 tablespoon at a time until incorporated. Add the zest and rose water if using and continue whipping until it is medium stiff peaks.
Sift 1/3 of the flour over the whites and gently fold it in using a rubber spatula. Continue with another 1/3 and then the final flour. Transfer the batter into a 10-cup tube pan. Run a knife around the batter to get out any large air pockets, then smooth the top. Bake for about 30-40 minutes or just until a tester comes out with moist crumbs.
Turn the pan upside down to cool. If your pan has feet, then you’re all set, if not, you’ll need a bottle of wine. Once the cake is completely cool, run a paring knife around the outer edge and the middle. Invert the cake onto the serving plate.