When I was around 6 years old shortly after the time my parents split up, I remember my dad coming home from the grocery store with a big fluffy cake that had a hole in the middle. I was impressed to see that the Giant Eagle, our local grocery store could produce big doughnuts. My father explained that is wasn’t a doughnut but a cake. Of course I was ecstatic because I was 6 years old and what kid at this age doesn’t love cake?. I tried this cake for the first time and seriously thought it was heaven sent because it was called angel food cake. I held that belief for many years until I found out it was made in a pastry shop and not shipped down from heaven.
I don’t make too many desserts because I’m trying not to eat as much sweet foods as I used to. Every once in a while a girl cant help her cravings. I’m lucky enough to have a great friend who is a pastry Chef who suggested making this delectable dessert the other day when I drove across to the Gulf coast of Florida where she resides. I’ve never made Angel food cake before and didn’t even know that is was a meringue based dessert! Obviously I missed that part a long time ago…
I’ve had many failed attempts with meringues before so I was a little hesitant to making this. Good thing I had a pastry Chef by my side. Allison added in pistachios to the recipe to give an added flavor. Me being a nut devotee, agreed to have the extra addition. This is a light dessert and makes a light ending to dinner. Angel food cake is already sweet, therefore you don’t need any other components to tag along with this angelic cake. We chose to save the egg yolks and make an anglaise, a custard based sauce to go with the cake. Allison and I both agreed it made the cake too sweet and it wasn’t needed so instead we turned that into vanilla ice cream and enjoyed that the next day.
Prep Time: 25 Minutes
Active Time: 45 Minutes
**Recipe credit goes to Allision Mutek, Pastry Chef.
-12 oz Egg Whites
-1 Teaspoon Cream of Tartar
-1/2 Teaspoon Salt
-6 Oz Granulated Sugar, plus an additional -6 OZ
-4.5 OZ Cake Flour
-1/2 Cup Pistachios, chopped fine
-1 Vanilla bean
Method of Prep:
–In a mixing bowl combine egg whites, cream of tartar, and salt.
-In a separate bowl add pistachios and cake flour, and one of the 6 oz granulated sugar, mix.
-Turn oven to 325 degrees.
-Once egg whites are at room temp., begin whisking on medium speed and slowly add in 1/3 of sugar in three separate steps. Continue whisking until you get a medium peak meringue.
-Slice vanilla bean length wise and scrape seeds into meringue as it begins to peak.
-Once you have your meringue, quickly fold in the pistachio mix using a spatula working from bottom to top. Don’t go rough on the mixing to avoid creating air pockets.
-Spread in an un-greased 10″x2″cake or bunt pan.
-Sprinkle a layer of powder sugar over the top to form a crispy topping. Do this layer twice.
-Place in oven for approximately 20 minutes or until a golden and crispy crust has formed over the top.
**Note: This recipe was made using a cake pan due to no bunt pan on hand. The cake will rise better in a bunt pan, cooking time may vary.