Happy Birthday to my two lovely girls! Zoe turned 18 yesterday and Grace is 14 today! I know, it’s nuts… All my life, I heard adults say “they grow up in the blink of an eye”. Well, it’s true, though I still don’t feel like an adult.
I made this angel food cake with caramel whipped cream. It’s a Martha Stewart recipe. She actually called for white cotton candy to surround the cake. Now I go to a lot of markets and stores searching for ingredients, but I HAVE NEVER seen white cotton candy on sale anywhere! I have deleted it from the recipe….
Anyway, the caramel whipped cream is to die for.
Angel Food Cake with Caramel Whipped Cream
Serves 10 – 12
1 cup plus 1 Tbs cake flour
1½ cups granulated sugar
12 egg whites
1 Tbs warm water
½ tsp coarse salt
1 tsp cream of tartar
1 tsp pure vanilla extract
Caramel Whipped Cream, optional
Preheat oven to 325 degress, with rack in lower third of the oven. Sift together flour and ¾ cup sugar. Repeat sifting four times.
Beat egg whites and the warm water with a mixer on low speed until foamy. Add salt, cream of tartar, and vanilla, and beat on medium speed until soft peaks form, about 3 minutes. With mixer running, gradually add remaining ¾ cup sugar, 1 tablespoon at a time. Raise speed to high, and beat until peaks are stiff and glossy (but not dry), about 2 minutes more.
Transfer mixture to a large bowl. Sift flour mixture over egg-white mixture in six parts, gently folding in each addition with a rubber spatula.
Gently pour batter into a 10-inch tube pan. Run a knife through the batter to release any air bubbles, and smooth with an offset spatula. Bake until cake is golden brown and springs back when touched, 40 to 45 minutes.
Invert pan on a wire rack, and let cake cool about 1 hour. Carefully run a paring knife around side of cake to loosen, then unmold onto the wire rack.
Caramel Whipped Cream
Makes about 3 cups
½ cup sugar
2 Tbs water
Pinch of coarse salt
2 cups heavy cream
Prepare an ice bath; set aside. Cook sugar, water, and salt in saucepan over medium heat, stirring once, until sugar is dissolved. Continue cooking, without stirring, until sugar turns golden amber. Remove pan from heat; slowly pour cream down sides of pan in a slow, steady stream (it will spatter). Return pan to medium heat, and stir with a wooden spoon until combined.
Transfer caramel cream to a mixing bowl set in ice bath; let sit until very cold, stirring occasionally, about 30 minutes. Mixture can be refrigerated overnight. Before serving, whip the caramel cream until stiff peaks form. Use immediately.