04 May 2011

cardamom angel food cake with balsamic strawberries

alright, this will be a quick one, because I've got a ton of things on my to do list, not yet crossed off, and even more the weather is so crazy, beautiful today that I would just be crazy to not go enjoy it. That said, I wanted to get this post to you asap, as mother's day is coming up after all, and what better way to thank your mama and tell her you think she is just heavenly than to make her an angel food cake?
it is also still strawberry season around here, which is just perfect timing. If you're looking for something light (check the ingredients folks, no egg yolks, no butter, no oil), but still sweet, this is your cake. If you've never had homemade angel food cake, um... I'm sorry? :) run, go make this! It is terribly easy and quite rewarding. Your mama will be proud!
I served mine with a little side of balsamic strawberries. What's that?, you ask. Cut up strawberries into quarters (or halves, or even pieces if you like), sprinkle with just a little sugar and splash with some good balsamic vinegar (this is where I say "good balsamic" and actually mean it). Give it a stir and add a little more sugar/ vinegar if you see fit. Let sit for a bit, maybe an hour or even all day, and serve. Voila.
On a completely separate, but utterly important note. Isn't this just the cutest little hokie you've ever seen? That's my main squeeze Brayden and I'm pretty sure he's quite happy in his 8th week of life, bopping around, going to National's games and 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.

you might also like:

Related Posts with Thumbnails