Top Chef Spike's burger joint, and even a Smithsonian musesum! What a complete joy it was to meet him this past weekend!! Now, off to the kitchen, and enjoy this cake!
cardamom angel food cake
note: I loved the pop of cardamom in the cake, 1/2 tsp is just the right amount. If you would rather make a traditional angel food cake, simply leave the cardamom out and make no other changes!
basic recipe adapted from Martha Stewart's Baking Handbook
1 c cake flour
1 1/2 c superfine sugar
1/2 tsp ground cardamom (I bought pods, popped out the seeds and ground them to 1/2 tsp)
1 3/4 c egg whites (from about 12 large eggs), at room temperature
1 Tbsp warm water
1/2 tsp salt
1 tsp cream of tartar
1 tsp pure vanilla extract
Preheat the oven to 350 degrees F.
In a medium bowl, sift together cake flour, 3/4 c sugar, and ground cardamom four times.
In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and water on medium-low speed until foamy. Add salt, cream of tartar, and vanilla, and beat on medium-high until soft peaks form, about 3 minutes. Leaving the mixer on, slowly add the other 3/4 c sugar to egg whites. Beat on high speed until stiff and glossy peaks form, about another 2 minutes. Be careful not to over-mix, creating dry whites.
Sift 1/4 of the flour mixture over egg whites and gently fold in with a rubber spatula. Repeat for the other quarters. Gently transfer batter to an un-greased 10-inch tube pan. Run a knife through the batter to release any air bubbles. Smooth top with spatula. Bake until cake is golden brown and springs back when touched, 35-40 minutes.
Invert pan onto its legs and let cool completely, about 1 hour. Carefully run a knife around the sides of the cake to loosen and invert on a plate or wire rack. Cake can be stored in an airtight container for a few days.