Brown Sugar Angel Food Cake With Candied Citrus Slices

• 1 14 cups cake flour
• 1 12 cups light brown sugar, packed sifter
• 14 large egg whites, room temperature
• 1 12 teaspoons cream of tartar
• 1 pinch salt
• 2 teaspoons lemon zest
• candied citrus slices, see recipe below
• 16 ounces creme fraiche
• 3 cups sugar
• 1 red grapefruit, small thinly sliced into rounds
• 1 navel orange, thinly sliced into rounds

1. CAKE:.
2. Preheat oven to 350 degrees, stir together flour and 3/4 cup brown sugar, sift twice.
3. Put egg whites into a bowl of an electric mixer fitted with the wisk attachement.
4. Beat on medium speed until foamy, add cream of tarter and salt.
5. Raise speed to high, and beat until soft peaks form.
6. Sprinkle half the remaining 3/4 cup brown sugar over the egg white mixture, and beat until combined.
7. Sprinkle with remailing brown sugar over egg white mixture, and beat until stif, glossy peaks form.
8. Transfer egg white mixture to a large bowl.
9. Fold in flour mixture in 3 batches, folding in the lemon zest with the last batch.
10. Spoon the batter into an ungreased 10-inch tube pan (not nonstick) with a removable bottom.
11. Run a knofe through the batter to eliminate air pockets.
12. Bake until cake is golden and springs back when lightly touched about 45 minutes.
13. Invert pan onto its legs or over a narrow-neck bottle.
14. Let cool 1 hour.
15. reinvert, and run a knife sides and tube to loosen; remove sides.
16. Run a knofe along bottom of fo cake and remove from tube.
17. Place cake on serving platter.
18. Cut slit in rind of candied citrus slices, then twist slices and place around bottom ifcake.
19. reserve 1 slice for hole in center.
20. Put creme fraiche into a medium bowl.
21. wisk until lightened.
22. Transfer a little more than 1/4 cup into a pastery bag fitted with a large rose tip (such as Ateco No.
23. 123).
24. Decoratively pipe creme fraiche around top edge of cake.
25. Place one citrice slice over the hole in top of the cake and pipe creme fraiche around it.
26. serve remaining creme fraiche on the side.
27. CANDIED CITRUS SLICES:.
28. Cut a round of parchment paper to fit inside medium pot and set parchment paper aside.
29. Bring sugar and 3 cups water to a simmer in pot, stiring until sugar has desolved.
30. When liqued is clear and bubbling, reduce heat to medium-low heat.
31. Add citrus slices,arranging them in a slightly overlapping layer.
32. Cover with the parchment paper round.
33. Place a cake pan on top of the parchment paper to keepslices submerged.
34. Simmer (do not boil) until rinds are almosr translucent, about 40 minutes.
35. Let cool completely in syrup.
36. Candies citrus slices can be stored in syrup up to 1 week.
37. Line a baking sheet with parchment paper and set a wire rack over sheet.
38. Transfer citrus to rack.
39. Let stand until dry and slightly firm, about 8 hours.

cake flour, light brown sugar, egg whites, cream of tartar, salt, lemon zest, sugar, red grapefruit, orange

Taken from www.food.com/recipe/brown-sugar-angel-food-cake-with-candied-citrus-slices-489191 (may not work)