Almond Angel Food Cake
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Servings
8-12
servings
Ingredients
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12 oz. Egg whites, room temperature
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1 tsp. Cream of tartar
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12 oz. Sugar, granulated (divided)
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4 oz. Almond flour, defatted
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1 oz. Cake flour
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1/2 tsp. Salt, kosher
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Fruit, seasonal
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1 cup Heavy cream
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1/4 cup Sugar, confectioners’
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1 tsp. Almond extract
Directions
- Heat oven to 325°F. NO FAN.
- Sift together the flours, 1/2 the granulated sugar, and salt into a medium bowl.
- In the bowl of a food processor with the whip attachment, place the egg whites and
cream of tartar. Whip on medium speed until a foam starts to form. - With the motor running, sprinkle in the remaining sugar and turn the speed up to
medium high. Whip until medium stiff peaks form. - Working in batches, gently fold the flour mixture into the egg whites until just combined.
Be careful not to overmix. - Fill the 9.5 x 4 ungreased angel food cake pan with the batter. Place the pan in the
middle rack of the preheated oven. Bake until the cake has fully risen and it is slightly
browned on top, 45 to 55 minutes. - Remove the cake from the oven. To cool the cake upside down, invert the cake pan and
set the center onto a drinking glass to prop it up. Cool completely. - Run a knife around the edges and carefully remove the cake from the pan.
- For the almond foam, place the heavy cream, confectioners’ sugar, and almond extract in
an ISI Whip and chill completely. Charge with two nitrous chargers, shake well, and
dispense over the cake as desired. Garnish with fruit.
