Angel Food Cake with Cream Frosting and White Chocolate Dipped Cherries
For the Angel Food Cake:
- 375ml egg whites (9 to 12 egg whites), at room temperature
- 350g caster sugar
- 130g cake flour
- 5ml cream of tartar
- 15ml lemon juice
For the Cream Frosting:
- 20ml powdered gelatine
- 400ml full cream milk
- 40g cornflour
- 45g caster sugar
- 650ml whipping cream
For the White Chocolate-Dipped Cherries:
- 70g (about 15) cherries, refrigerated
- 30g white chocolate disks
Angel Food Cake:
Preheat the oven to 180°C and place the rack in the middle of the oven.
Sift the flour and half of the caster sugar (175g) into a bowl.
In a large bowl, whisk the egg whites until frothy.
Whisk in the cream of tartar and lemon juice and keep whisking until the whites have increased in volume and look soft but still hold their shape.
Gradually whisk in the other half of the caster sugar (175g) until the mixture forms glossy peaks.
Sift over a layer of the flour and sugar mix and, using a large metal spoon, fold in gently but swiftly. Keep sifting and folding until all the dry ingredients are incorporated.
Spoon the mixture into three unbuttered 20cm diameter cake pans and, using a palette knife, smooth over the tops. Bake for 15-20 minutes.
Invert the cake pans onto a cooling rack and leave for one hour.
Run a knife around the inside of the cake tin, slip a palette knife underneath the cake and move it gently under the base of the cake to release it. Using your hands, gently ease the cake away from the tin.
Transfer the cakes to the cooling rack and leave to cool completely.
Pour 70ml milk into a shallow bowl, add the gelatine and leave to soften.
Add the cornflour and sugar to a Le Creuset 16cm Stainless Steel Saucepan and whisk in the rest (330ml) of the milk.
Place the saucepan over a medium heat and cook, whisking, until the mixture suddenly becomes thick. Remove from the heat and whisk in the milk and gelatine. Lay a piece of cling wrap onto the surface and leave to cool slightly.
Whip the cream into stiff peaks. Remove the cling wrap from the milk mixture, whisk until smooth and transfer to a large glass bowl. Using a large metal spoon, fold in a third of the whipped cream and then, gently but swiftly, fold in the rest, until everything is well combined. Refrigerate until required.
Once the cakes are completely cooled, ice, assemble and transfer to a Le Creuset Footed Cake Stand. Refrigerate until serving.
White Chocolate Dipped Cherries:
Line a Le Creuset Rectangular Baking Sheet with baking paper.
Place the white chocolate disks in a heatproof bowl. Set the bowl over a pot of simmering water (the base of the bowl shouldn’t come into contact with the water) and stir frequently as the chocolate melts. As soon as it is almost completely melted, remove the bowl from the pot and give the chocolate a final stir to complete the melting process.
Remove the cherries from the fridge and before dipping each one, wipe with paper towel until completely dry.
Hold a cherry by the stem and dip into the chocolate until it is half covered. Hold the cherry above the bowl to allow any excess to fall back into the bowl before placing on the baking paper. Repeat until all the cherries are dipped and refrigerate until required.
Place dipped cherries on top of cake, securing with the Cream Frosting as needed.