This delightfully light recipe is a hybrid angel food/standard cake that presents the nicest crumb and texture. The citrus frosting makes it a lovely addition to spring and summer gatherings. Serve it with fresh blueberries or a scoop of vanilla ice cream.
This recipe comes from long-time friend and customer of the shop - Dave Esau. He is the owner of Dave's Specialty Foods, a Mt.Prospect-based catering business.
- Pre-Heat Oven to 350F. Convection Mode - If available.
- Beat 7 egg whites in large mixing bowl until soft peaks form. Add 1/2 cup sugar while mixing. Set aside.
- Mix 7 yolks in a seprate medium bowll with 1 Cup Sugar and 1/4 cup cold water until thick and pale yellow. Add vanilla and lemon extract. Mix.
- Mix cake flour and baking powder thoroughly in small bowl.
- Pour cake flour mix into yolk mixture and fold gently until just incorporated.
- Add whipped egg whites to yolk/dry mixture. Fold together until whites are just incorporated.
- Pour into ungreased angel food cake pan. Smooth the top and bake until cake is springy to touch and light brown. About 35-40 minutes.
- Remove from oven and invert angel food pan onto counter (or a cookie sheet on the counter) and let cool for 1 hour. As cake cools it will release from pan.
- For Frosting: Add orange zest, butter, powdered ugar, orange juice, lemon juice, and (optional) ground cardamom to medium bowl. Mix on medium speed to make a light and fluffy frosting.
- Remove cooled cake from pan and frost.
- Enjoy!
