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ANGEL FOOD CAKE INSPIRED BY GROUNDHOG DAY

cook:

1 h

Picture for Angel Food Cake inspired by Groundhog Day

3,136,848 views  Happy Groundhog Day all! It's the magical time of year when a homeowner's backyard nightmare reluctantly, but alertly predicts the weather. As the snow piles up here in New York City, I can think of no more fitting tribute to this particularly bizarre ceremony than recreating the centerpiece of Phil Connors' immortal diner feast: angel food cake, eaten in one hedonistic bite. After a year that's felt an awful lot like Groundhog Day personified, let's ring in a new...groundhog year together with this classic teatime cake!

7 servings

US

original

metric

INGREDIENTS

For the Angel Food Cake

350 g egg whites, room temperature

1 tsp cream of tartar

2 tsp vanilla extract

360 g sugar

½ tsp kosher salt

125 g cake flour

For the Whipped Cream Frosting

1 tbsp powdered gelatin

¼ cup ice water

16 oz heavy cream, cold

½ cup powdered sugar, sifted

1 tsp raspberry extract

¼ tsp kosher salt

As needed red food coloring

For the Raspberry Glaze

¼ cup seedless raspberry jam or jelly

1 tsp water

½ cup raspberries

DIRECTIONS

1.

For the Angel Food Cake

1.

Combine the egg whites, cream of tartar, and vanilla extract in the bowl of a stand mixer.

350 g egg whites, room temperature

1 tsp cream of tartar

2 tsp vanilla extract

2.

Whisk on medium-low speed until the eggs become frothy, then slowly add in about half of the sugar.

180 g sugar

3.

Once all of the sugar is incorporated, increase the speed to high and whip until medium-soft peaks form.

4.

Meanwhile, sift the remaining sugar, salt, and cake flour onto a sheet of parchment paper.

180 g sugar

½ tsp kosher salt

125 g cake flour

5.

Once the egg whites are ready, turn off the machine, tip in the flour mixture, and fold the batter using a large plastic spatula. Make sure to mix only until the batter is homogenous, any further mixing will deflate the batter.

6.

Gently, pour ¼ of the batter into an ungreased 10-inch tube pan. Using a small spatula, smooth the batter into the bottom of the pan and up the sides (this will prevent large holes in the bottom of the cake).

7.

Evenly distribute the remaining batter. Make sure to smooth the top of the cake before baking with the same small spatula.

8.

Bake the cake at 350°F for 40-45 minutes. When the cake is done, the top will be an even golden brown and the top of the cake should spring back when poked.

9.

Remove the cake from the oven and invert the entire pan. Allow the cake to cool upside down until completely cooled, about 3 hours.

10.

Turn the cake right-side-up again. Run a thin blade or spatula along the outside of the pan, then remove the sides. Repeat with the bottom portion of the pan.

11.

Flip the cake over once more and decorate to your liking.

12.

For the Whipped Cream Frosting

1.

Add the water to a small bowl, heat-proof bowl.

2.

Sprinkle the gelatin over the water and let sit until fully hydrated, about 6 minutes.

1 tbsp powdered gelatin

3.

Meanwhile, in a small pot, add about 1/2 inch of water, begin heating over medium-low heat.

¼ cup ice water

4.

Once the gelatin is hydrated, place the small bowl over the water bath. Stir the gelatin until liquid but not hot. If necessary, allow the mixture to cool before whipping the cream.

5.

In the bowl of a stand mixer, add the cream, sifted sugar, raspberry extract, salt, and food coloring (start with only a few drops, you can add more later if desired). Whip until thickened but not quite soft-peak.

16 oz heavy cream, cold

½ cup powdered sugar, sifted

1 tsp raspberry extract

¼ tsp kosher salt

As needed red food coloring

6.

Stream in the gelatin liquid and continue whipping to medium-stiff peaks. If the gelatin mixture is too thick, reheat it over the double boiler, but be careful not to overheat it.

7.

Cover and refrigerate until ready to use.

8.

For the Raspberry Glaze

1.

Combine the jam and water in a small pot.

¼ cup seedless raspberry jam or jelly

1 tsp water

2.

Heat over medium-low heat until melted.

3.

Allow the mixture to cool slightly then toss the raspberries in the glaze.

½ cup raspberries

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