ScarlettAngel Food Cake with Two Preserves
September 19th 2008 06:16
Angel Food Cake with Two Preserves
About Angel Food Cake with Two Preserves
This airy cake is free of fat but tastes heavenly, especially with a fruity accompaniment.
About Fruit preserves
Fruit preserves refers to fruit, or vegetables, that have been prepared, canned or jarred for long term storage. The preparation of fruit preserves traditionally involves the use of pectin. There are various types of fruit preserves made globally and they can be made from sweet or savory ingredients.
The 1975 edition of The Joy of Cooking makes the following distinction between jams and preserves: jams are cooked and gelled fruit purees, while preserves are cooked and gelled un-pureed fruit, which includes a significant portion of whole fruit.
INGREDIENTS
Makes 10 slices
10 egg whites
1 teaspoon cream of tartar
1 teaspoon vanilla extract
½ teaspoon almond extract
250 gm / 9oz caster sugar
125 gm / 4½ oz plain white flour, sifted
For the apple and cranberry preserve
125 gm / 4½ oz dessert apples
75 gm / 2¾ oz fresh or frozen cranberries
100 ml / 3½ fl oz fresh orange juice
100 gm / 3½ oz sugar
For the peach preserve
100 gm / 3½ oz ready-to-eat dried peaches
100 gm / 3½ oz sugar
1 tablespoon kirsch, or other fruit brandy
fresh lemon juice, optional
1. Heat the oven to 180ºC / 350ºF.
2. Whisk the egg whites in a large bowl until foamy.
3. Sprinkle the cream of tartar, the vanilla and almond extracts over the egg whites and continue whisking until the mixture is stiff but not dry.
4. Add the sugar, 1 tablespoon at a time, whisking continuously; the mixture should be shiny and form soft peaks.
5. Fold the flour in with a metal spoon, blending it thoroughly without breaking down the egg whites.
6. Spoon the mixture into an ungreased 23 cm / 9 inch ring-shaped cake tin; if you do not have one, use a round cake tin and put an empty can upside-down in the centre to make the hole.
7. Bake on the lowest shelf of the oven for 45 minutes, or until the top is golden brown and feels dry.
8. Meanwhile, to make the peach preserve, finely chop the peaches and put them into a saucepan with the sugar, kirsch or other fruit brandy and 100 ml / 3½ fl oz of water. Bring to the boil then reduce the heat and simmer, stirring frequently, for 15-20 minutes until the preserve has thickened and blended together.
9. Add lemon juice if the preserve is too sweet, and 1-3 tablespoons of water if it is too thick. Cool to room temperature and set aside.
10. To cool the cake, leave it in the tin and turn it upside-down, supporting the centre column of the cake tin, or the empty can, on a jar so that the cake is not resting on anything and can ‘stretch’ downwards.
11. Leave it to cool for at least 1½ hours.
12. Meanwhile, to prepare the apple and cranberry preserve, if using. Peel, and dice the apples and put the pieces into a saucepan with the other ingredients.
13. Bring to the boil then reduce the heat and simmer, stirring frequently, for 20 minutes, or until the preserve has thickened and blended together.
14. Cool to room temperature, about 30 minutes and set aside.
15. To take the cake out of the tin, run a knife around its outside and turn it upside-down onto a plate.
16. Serve the cake with fruit preserves.
Tips:
Leftover yolks can be used to enrich omelettes, scrambled eggs or eggy bread for children, who shouldn’t follow a low-fat diet.
**From “Low Fat No Fat Cookbook” and “Wikipedia, the free encyclopedia” **
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