Linda’s List: David’s Angel Food Cake

6 26 2012

What’s on Linda’s List this Summer?

Bake Aunt Julia’s Angel Food Cake with Rose Jam and Coconut!

See what else is on Linda’s List!

David Monn's secret reciepes as seen in Black Ink published by Departures.

David Monn’s secret reciepes as seen in Black Ink published by Departures.

AUNT JULIA’S ANGEL FOOD CAKE
from DavidMonn.com

What You’ll Need:

Cake:
1 ½Cups of Egg Whites
3 Tablespoon of Vanilla Extract
½Cup of Cake Flour
1 Tablespoons of Almond Extract
½Cup of Almond Flour
1 ½teaspoons of Cream of Tartar
¼teaspoon of Salt
Granulated Sugar: Portion 1 of Sugar (¾Cup plus 2 Tablespoons); Portion 2 of Sugar (3/4 Cup)

Whipped Cream Icing:
2 Cups of Heavy Cream
1 Vanilla Bean (Seeded)
1/3 Cup of Granulated Sugar
1 Tablespoon of vanilla extract

Filling:
2 Cups of Bakers Angel Flake Sweetened Coconut
Kalustyan’s Rose Scented Jam (Or your own)


Directions:

Combine egg whites at room temperature, cream of tartar, and salt. Mix at medium speed for one minute. Add portion 1 of sugar, vanilla and almond extract. Beat at high speed until egg whites form high peaks. This will take approximately 3-5 minutes.
Combine cake flour, almond flour, and 2nd portion of sugar. Lightly fold into beaten egg whites. Pour into ungreased angel food cake pan and bake at 375 degrees for 30-35 minutes, or until top is golden brown.
Remove, and immediately turn pan upside down on a plate and allow to thoroughly cool.

Whipped cream:
My secret to the perfect whipped cream consistency is to place the mixing bowl in the freezer for an hour prior to beating.
Combine heavy cream, vanilla extract, contents of one vanilla bean, and sugar. Beat at low speed for 1 minute. Turn mixer to high and continue to beat until whipped cream forms thick peaks. Do not over beat or it will form butter!


Assembling cake:

Now for the magic to begin!
With a serrated knife, cut cake into 3 equal horizontal slices. Begin with the top layer of the cake as the bottom layer on the plate. Spoon 1/3 of jam onto the layer and spread evenly. (I make my own rose scented jam at home, but I suggest using Kalustyan’s) Spread ½”thick of whipped cream. Sprinkle generously with coconut and repeat on next layer and the top
Lastly, frost the exterior sides of the cake with whipped cream and sprinkle coconut on sides. I find that slightly pressing the coconut into the whipped cream helps create a consistent, finished look.
Refrigerate immediately and remove it 15-20 minutes prior to serving.

recipe taken from DavidMonn.com

LINDA’S LIST

 

Get more recipes on 5th/58th:

Isaac Mizrahi’s Strawberry Cream Cake
Peter Som’s Panko Fried Oysters
Hanson’s French Macaron
Jennifer’s Fleur de Sel Cheesecake
Linda’s Chicken Paprikash

 

 

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