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Ingredients
- 1-10 inch angel food pan
- TIME
- 35 minutes to assemble
- 45-50 minutes to bake
- 2 hours resting time
- INGREDIENTS
- 2 cups flour
- 1/4 cup cornstarch
- 1 cup sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1-7 oz box Odense Almond Paste, grated
- 1/2 cup light flavor oil such as safflower
- 6 large eggs (room temperature), separated
- 2/3 cup water
- 1 tablespoon (each) finely grated lemon and orange rind
- 4 large egg whites
- 1 1/4 teaspoons cream of tartar
- TOOLS & EQUIPMENT
- Electric Mixer
- 10 inch ungreased angel food pan
Details
Preparation
Step 1
DIRECTIONS
Preheat oven to 350°F. Sift flour, cornstarch, sugar, baking soda, and salt into a large bowl.
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In a mixing bowl (or food processor) add Almond Paste, oil, 6 egg yolks, water, lemon and orange rind.
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Beat on high (or process) until mixture is lemon colored, smooth and almost doubled in size.
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Pour into flour mixture and mix until just combined.
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Add 10 egg whites to a 'very clean' mixing bowl (and beaters). Beat until frothy.
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Add cream of tartar and beat until stiff peaks form, peaks that will hold their shape and not slump.
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With a rubber spatula, add egg whites to wet ingredients. Gently (so air cells do not deflate) fold* together until just combined.
Carefully pour batter into ungreased pan, spreading evenly.
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Run a thin knife through batter to remove any air pockets.
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Bake 45-50 minutes or until cake is golden brown and a cake tester inserted in middle comes out clean.
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Invert pan on a bottle neck and cool cake completely.
Loosen cake sides with a long, thin metal spatula or knife. Invert onto wire rack and then onto serving plate. Serve as is, with a favorite icing or seasonal fruits.
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