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Cranberry Angel Food Cake with White Chocolate Frosting


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Ingredients

For the cake:

– 1 ¼ cups pastry flour
– ¾ cup + 1 cup granulated sugar
– ¼ teaspoon salt
– 12 egg whites, at room temperature
– 1 teaspoon cream of tartar
– ½ teaspoon vanilla extract (or same amount of vanilla powder)
– ½ cup Patience Fruit & Co Classic Dried Cranberries, sweetened with apple juice, finely chopped

For the white chocolate frosting:

– ½ cup white chocolate, melted
– 1 cup icing sugar
– 2 tablespoons unsalted butter
– ¼ cup milk

Preparation time 40 minutes
Cooking time 50 minutes Portions 8 to 10 servings

Mother’s Day provides the perfect opportunity for showing Mum how much you love her. We gather on a bright spring Sunday to honour the women who bring so much happiness, lightheartedness, and – yes!  sweetness to our daily lives. This recipe for angel food cake with cranberries and white chocolate frosting is dedicated to all the mothers of this earth. Its pure, delicate flavour is sweet as a mother’s hug.

Ingredients

For the cake:

– 1 ¼ cups pastry flour
– ¾ cup + 1 cup granulated sugar
– ¼ teaspoon salt
– 12 egg whites, at room temperature
– 1 teaspoon cream of tartar
– ½ teaspoon vanilla extract (or same amount of vanilla powder)
– ½ cup Patience Fruit & Co Classic Dried Cranberries, sweetened with apple juice, finely chopped

For the white chocolate frosting:

– ½ cup white chocolate, melted
– 1 cup icing sugar
– 2 tablespoons unsalted butter
– ¼ cup milk

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Steps

  1. Place oven rack in lower part of oven. Preheat oven to 170°C (325°F).

  2. In a bowl, sift together flour, ¾ cup of sugar, and salt. Set aside.

  3. In a large clean bowl, whisk egg whites with an electric beater until foamy.

  4. Add cream of tartar and vanilla and whip until soft peaks form. Gradually add the rest of the granulated sugar - 1 cup. Whip until egg whites form firm, shiny peaks.

  5. Sift ¼ of dry ingredients over the meringue, folding in gently with a whisk or spatula. Add chopped cranberries and remaining ingredients, continuing to fold in gently.

  6. Pour into a non-stick, ungreased 25 cm (10 in.) tube pan.

  7. Bake for 45 to 50 minutes or until cake bounces back when touched lightly on the surface.

  8. Turn cake pan upside down on the tube or on a bottle and let cool for about 3 hours or until completely cold. To unmould, pass a fine knife blade between edge of mould and  cake. Place on serving plate.

  9. In a double boiler, melt white chocolate over low heat. Add remaining ingredients for the frosting and bring to a boil. Simmer over low heat for 1 minute, whisking constantly. Remove from heat and let cool for 3 to 5 minutes or until frosting is smooth and thick.

  10. Quickly pour frosting over entire surface of cake. Refrigerate for about 30 minutes. Serve with fresh fruit.

Une filiale de Fruit d'or

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