I was asked to make a Chinese-style bakery cake for my stepmom's birthday but I was having trouble finding a recipe, so I decided to make something as close to is as possible. The outcome was an angel food cake with whipped cream and berries. Angel food is a sponge cake that gets its airy texture from whipping egg whites with cream of tartar. Unlike most other cakes, it doesn't contain oil or butter making it a lower-calorie alternative.
Stabilized whipped cream is just a fancy name for whipped cream that holds its shape. By adding gelatin, the whipped cream shouldn't melt, deflate or fall off the sides - perfect if you plan to stack the cake like I did. The type of fruit is up to you! Just make sure that it is completely dry before placing it on the cake. I added fresh mint leaves for color.
For ideas on what to make with your remaining egg yolks, see this recipe for homemade egg yolk pasta.
Servings: 8-10
Ingredients (cake):
1 3/4 cup granulated sugar or superfine sugar, separated
1 cup + 2 tbsp (or 18 tbsp total) cake flour, spoon & leveled
1/4 tsp salt
12 large egg whites, at room temp
1 1/2 tsp cream of tartar
1 1/2 tsp vanilla
Ingredients (whipped cream/topping):
2 tbsp cold water
1 tsp unflavored gelatin
2 cups heavy cream, chilled
1 tsp vanilla
2.5 tbsp powdered sugar, plus more if desired
Fresh fruit of choice: peaches, blackberries, blueberries
Directions (cake):
Adjust your oven rack to the lower 1/3 and preheat oven to 325. If using superfine sugar, skip the next step. Pulse the granulated sugar in a food processor until fine and powdery. Remove 1 cup and set aside for later. Add the flour and salt to the remaining 3/4 cup of sugar in the food processor and pulse 5-10 times until aerated and light. Add the vanilla and beat until incorporated. In a large bowl, whip egg whites and cream of tartar on medium until foamy, about 1 minute. Slowly add the 1 cup of sugar that you set aside and whip on medium-high until soft peaks form, about 5-6 minutes. In 3 additions, sift the flour mixture into the egg whites and gently fold it in using a spatula (Schitt's Creek, anyone?!). Pour the batter into an ungreased 9-10" tube pan. Bake about 40-45 minutes or until a toothpick inserted comes out clean, rotating halfway through. Remove from the oven and flip the pan upside-down on a wire rack and let it rest for about 3 hours. Once cooled, run a knife along the edge and flip it back over and gently tap the sides until it slips out.
Recipe from Sally's Baking Addiction
Directions (whipped cream/topping):
Sprinkle gelatin powder over the cold water and let it sit for 5 minutes. Dissolve the gelatin by placing the bowl over a small pot of simmering water and stirring until it turns clear (alternatively, I'm sure there's a way to do this in the microwave). Set aside to cool slightly. Beat the heavy cream on low for 30 seconds, then increase to medium for another 30 seconds. Increase to high and beat until just before soft peaks form. Slowly add the powdered sugar and vanilla and continue to beat until stiff peaks just begin to form. Add the melted gelatin and keep beating until the cream becomes super thick.
Recipe from Eva Bakes
Directions (assembly):
Optional: cut the cooled cake in half and spread a layer of stabilized whipped cream in the center and top with some pieces of fresh fruit (see note below). Place the second layer on top and scoop the remaining stabilized whipped cream on top. Top with fresh fruit. Place in refrigerator if not eating right away. Just before serving (optional), sift powdered sugar over the cake. If you do this before you refrigerate, the powdered sugar will dissolve.
Note: my cake started to lean to one side after a day, make sure that if you do cut the cake in half that the whipped cream is evenly spread in the center as well as the fresh fruit.
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