Tall, tender angel food cake gets frosted with a jam-sweetened whipped cream to become a dreamy and celebration-worthy dessert. While baking angel food cake might seem intimidating, a few simple rules — making sure the egg white meringue is stable, baking in a tube pan, and cooling the cake upside down so it doesn’t collapse — guarantee success. With a handful of ingredients, a stand or hand mixer does most of the heavy lifting.
We don’t recommend using boxed egg whites often sold alongside egg cartons, as pasteurization changes the egg whites’ ability to hold on to the pockets of air when whipped. While not impossible, getting the egg whites to stiff peaks will take considerably longer.
For tips on separating eggs, be sure to read this story; and here are some ideas on what to do with the leftover egg yolks.
Make ahead: The unfrosted cake can be made up to 1 day in advance and stored at room temperature, lightly covered in plastic wrap or in an airtight container that’s slightly ajar.
Storage: Refrigerate the frosted cake, lightly covered in plastic wrap or in an airtight container, for up to 3 days.
Ingredients
Servings: 12 (makes one 10- to 12-inch cake)
For the jam whipped cream
Directions
Active:
45 mins|
Total: 1 hour 15 mins
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Step 1
Make the cake: Position a rack in the middle of the oven and preheat to 350 degrees. Have an ungreased 10- to 12-cup tube pan with a removable bottom nearby.
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Step 2
Into a medium bowl, sift together the flour, 2/3 cup (133 grams) of sugar and salt, then whisk briefly to incorporate.
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Step 3
In the bowl of a stand mixer fitted with a whisk attachment, or in a large bowl if using a hand mixer, beat the egg whites on medium speed until foamy, about 1 minute. Add the cream of tartar and beat on medium-high until soft peaks form, about 3 minutes. Slowly add the remaining 2/3 cup (133 grams) of sugar in a steady stream and beat until stiff and glossy peaks form, about 7 minutes. Add the vanilla and continue beating to incorporate. (If using a hand mixer, it might take a little longer to achieve these results, so rely on visual cues over the time range.)
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Step 4
Sift one-quarter of the flour mixture over the beaten egg whites and gently fold with a flexible spatula to incorporate. Repeat the sifting and folding three more times.
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Step 5
Transfer the batter to the tube pan. Run a small offset spatula or butter knife through the batter to break up any air bubbles and smooth out the top. Bake for 30 to 35 minutes, rotating the pan from front to back halfway through, or until the top of the cake is lightly browned and a cake tester inserted into the center of the cake comes out with one or two moist crumbs. If your tube pan has feet, invert the pan onto a countertop. If it does not have feet, steady the pan upside-down on the neck of a wine bottle, or another bottle with a long neck, to cool completely.
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Step 6
Once the cake has cooled, use an offset spatula or butter knife to release it from the sides and middle of the pan, then transfer the cake to a large serving plate.
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Step 7
Make the jam whipped cream: In the bowl of a stand mixer fitted with a whisk attachment, or in a large bowl if using a hand mixer, combine the cream, jam, lemon juice and vanilla and beat on medium speed until combined, about 1 minute. Increase the speed to medium-high and continue beating until stiff peaks form, 2 to 3 minutes.
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Step 8
Assemble the cake: Use a large serrated knife to gently slice the cake in half through the equator – the surface of the cake will be a little crumbly, but don’t worry. Generously spread about one-third of the whipped cream on the cut side of the bottom half of the cake, add the top half and generously spread the remaining whipped cream all over the sides and top of the cake. Before serving, refrigerate the cake until set, about 1 hour.
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Step 9
When ready to serve, use a serrated knife to cut the cake into individual slices.
