raspberry and cream angel food cake

INGREDIENTS

• 12 eggwhites, at room temperature
  
• 1 teaspoon cream of tartar
  
• ¾ cup (165g) caster (superfine) sugar
  
• 2 teaspoons vanilla extract
  
• 1 cup (150g) plain (all-purpose) flour
  
• ½ cup (110g) caster (superfine) sugar, extra
  
• 2 cups (500g) mascarpone
  
• 1½ cups (375ml) single (pouring) cream
  
• 1 cup (320g) store-bought raspberry jam
  

italian meringue

• ⅓ cup (80ml) water
  
• ½ teaspoon cream of tartar
  
• 2 cups (440g) caster (superfine) sugar
  
• 150ml eggwhite (about 4 eggs), at room temperature
  

METHOD

1. Preheat oven to 180°C (350°F). Place the eggwhites and cream of tartar in the bowl of an electric mixer and whisk on high speed until soft peaks form. Gradually add the sugar and half the vanilla, whisking until thick and glossy.
   
2. Sift the flour and the extra sugar into a bowl. Sift for a second time, then sift for the third time over the eggwhite mixture. Gently fold to combine. Spoon into an ungreased 21cm round angel food cake tin and smooth the top. Bake for 30 minutes or until the cake comes away from the sides of the tin. Invert the tin and allow to cool for 1 hour.
   
3. Place the mascarpone, cream and remaining vanilla in the bowl of an electric mixer and whisk until stiff peaks form.
   
4. Using a butter knife, gently loosen the edges of the cake and twist the middle funnel to remove it from the tin. Using a large serrated knife, slice the cake horizontally into 3 even layers. Place 1 layer on a cake stand or plate and top with half the jam. Top with half the cream mixture. Repeat using the remaining cake, jam and cream, finishing with cake.
   
5. To make the Italian meringue, place the water, cream of tartar and half the sugar in a small saucepan over high heat. Cook, stirring, until the sugar has dissolved. Bring to the boil, reduce the heat to medium and cook for 4 minutes. Place the eggwhite in a clean bowl of the electric mixer and whisk on high speed until stiff peaks form. Add the remaining sugar, 1 tablespoon at a time, whisking for 30 seconds before adding more. Gradually add the hot sugar syrup in a thin steady stream and whisk for 4 minutes or until thick and glossy.
   
6. Using a palette knife, spread the cake with the Italian meringue and serve immediately+. Serves 10.

+ This cake will keep refrigerated for 2 hours before serving.

ноября 07, 2021 Tags : Dessert

Subscribe by Email

Follow Updates Articles from This Blog via Email