Brown Sugar Angel Food Cake with Candied Citrus Slices
- 1 1/4 cups sifted cake flour (not self-rising)
- 1 1/2 cups packed light-brown sugar, sifted
- 14 large egg whites, room temperature
- 1 1/2 teaspoons cream of tartar
- Pinch of salt
- 2 teaspoons finely grated lemon zest
- Candied Citrus Slices, for serving (recipe follows)
- 16 ounces creme fraiche
- 3 cups sugar
- 1 small red grapefruit, thinly sliced into rounds
- 1 navel orange, thinly sliced into rounds
- (makes enough to garnish one 10-inch cake)
- Preheat the oven to 350F.
- Stir together flour and 3/4 cup brown sugar.
- Sift twice.
- Put egg whites into the bowl of an electric mixer fitted with the whisk attachment.
- Beat on medium speed until foamy.
- Add cream of tartar and salt.
- Raise speed to high, and beat until soft peaks form.
- Sprinkle half the remaining 3/4 cup brown sugar over egg white mixture, and beat until combined.
- Sprinkle the remaining brown sugar over egg white mixture, and beat until stiff, glossy peaks form.
- Transfer egg white mixture to a large bowl.
- Fold in flour mixture in 3 batches, folding in lemon zest with last batch.
- Spoon batter into an ungreased 10-inch tube pan (not nonstick) with a removable bottom.
- Run a knife through batter to eliminate air pockets.
- Bake until cake is golden and springs back when lightly touched, about 45 minutes.
- Invert pan onto its legs or over a narrow-neck bottle; let cool 1 hour.
- Reinvert, and run a knife around sides and tube to loosen; remove sides.
- Run a long knife along bottom of cake; remove from tube.
- Place cake on a serving platter.
- Cut a slit in rind of candied citrus slices; twist slices, and arrange around bottom of cake.
- Reserve 1 slice for hole in center.
- Put creme fraiche into a medium bowl.
- Whisk until lightened.
- Transfer a little more than 1/4 cup to a pastry bag fitted with a large rose tip (such as Ateco #123).
- Decoratively pipe creme fraiche around top edge of cake.
- Place 1 citrus slice over hole; pipe creme fraiche around it.
- Serve remaining creme fraiche on the side.
- Cut a round of parchment paper to fit just inside a medium pot; set aside.
- Bring sugar and 3 cups water to a simmer in pot, stirring until sugar has dissolved.
- When liquid is clear and bubbling, reduce heat to medium-low.
- Add citrus slices, arranging them in a slightly overlapping layer.
- Cover with the parchment paper round.
- Place a cake pan on top of parchment to keep slices submerged.
- Simmer (do not boil) until rinds are almost translucent, about 40 minutes.
- Let cool completely in syrup.
- The candied citrus slices can be stored in syrup up to 1 week.
- Line a baking sheet with parchment paper; set a wire rack over sheet.
- Transfer candied citrus to rack.
- Let stand until dry and slightly firm, about 8 hours.
cake flour, lightbrown sugar, egg whites, cream of tartar, salt, lemon zest, serving, sugar, red grapefruit, orange, cake
Taken from www.epicurious.com/recipes/food/views/brown-sugar-angel-food-cake-with-candied-citrus-slices-393130 (may not work)