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  • The base number of servings for this recipe is 12
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    Angel Food Cake with Raspberry-Chipotle Glaze

    This cake is like cotton candy—with a fiery kick. The angel food cake has a soft and fluffy texture, and when it’s baking, your house will smell like a carnival. Then there’s the glaze: it’s bright red from the tart dried raspberries and has the fruity, smoky undertones and biting spice of chipotles. Chipotles are dried, smoked jalapeños. They are bold and hot, and their flavor gets stronger as the glaze sits, so don’t be fooled by the small amount called for in the recipe. 

    *photo credit: Vanessa Rees


    Ingredients
    For the Angel Food Cake
    12
    egg whites
    1
    cup
    cake flour, sifted
    1 1/2
    confectioners' sugar
    1/4
    teaspoon
    kosher salt
    1 1/2
    teaspoons
    cream of tartar
    1
    cup
    granulated sugar
    1
    teaspoon
    vanilla extraact
    1
    cup
    fresh raspberries, to garnish
    For the Glaze
    1 3/4
    cups
    confectioners' sugar, sifted
    1/4
    cup
    finely ground freeze-dried raspberries
    *
    scant 1/4 teaspoon ground chipotle
    *
    scant 1/4 teaspoon kosher salt
    1/2
    teaspoon
    vanilla extract
    5
    tablespoons
    lemon juice, freshly squeezed
    Directions
    Make cake: Place egg whites in bowl of stand mixer fitted with whisk attachment. Position oven rack in lower third of oven preheated to 350˚F. Sift flour, confectioners’ sugar, and salt onto sheet of parchment paper. Return flour mixture to sifter and repeat twice. Set aside.
    Whip egg whites in mixer until frothy. Add cream of tartar and whip on medium speed until foamy. With mixer running, gradually add sugar and whisk until soft peaks form. (Be careful to avoid overwhipping to point of stiff peaks, which causes cake to collapse when baking.) Turn mixer off and fold vanilla in with spatula to incorporate.
    Sprinkle one quarter of flour mixture over whites and fold in with spatula. Repeat with remaining flour mixture, folding in a quarter of mixture at a time. With large spoon, carefully transfer mixture into ungreased 10-inch tube pan.
    Bake 40 to 45 minutes, until cake is lightly golden, it springs back when touched, and wooden toothpick inserted into center comes out clean. Invert cake pan onto cooling rack. Let cake cool completely before removing from pan. Once cool, remove from pan and allow to cool additional 30 minutes.
    Make raspberry chipotle glaze: In medium bowl, whisk together confectioners’ sugar, ground raspberries, chipotle. Add vanilla and lemon juice and whisk until smooth. (The consistency should be thin enough that it pours easily but is still thick enough to spread.)
    Transfer cooled cake onto plate. Pour glaze over top and, using offset spatula, quickly smooth glaze so it coats cake top and drizzles down sides of cake evenly. Garnish with fresh raspberries. Let glazed cake sit at least 1 hour before serving.
    Reprinted With Permission From Sweet Sugar, Sultry Spice by Malika Ameen,© 2016 by Malika Ameen. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO.

    The base number of servings for this recipe is 12
    OK

    Categories 

    Cake

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