Angel Food Cake

Photographer Unknown

In homage to the rite of spring and milestone that Easter represents with all it’s undiluted potential for the unfurling year, I wanted to get back to doing what I love to do most, which is create new gluten free recipes. So here is a recipe that I whipped up two days ago, just in time for Easter. A super simple gluten free angel food cake that is so exacting in both flavor and texture to a “regular” angel food cake, the moment you bite into this incarnation, you will find yourself gazing into your mirror, tilting your shoulders forward as you search for the wings that have sprung from where your scapulas once resided.

Photography by Knoxy of Knox Photographics

My inspiration for this angelic, orange infused delight came from the divine chocolate dipped candied orange slices you can find in most French chocolatier shops. To achieve the very best results, like all new beginnings, use the freshest possible eggs you can get your hands on. And to really bring the Easter theme to the fore, I topped the cake off with homemade marzipan carrots.

CANDIED ORANGE ANGEL FOOD CAKE with DARK CHOCOLATE ICING

1/4 cup glutinous rice flour
1/4 cup gluten free oat flour
1/4 cup tapioca flour
1/4 cup cornstarch
1/2 teaspoon guar gum
11 egg whites (equivalent to 1 1/2 cups)
3 pinches kosher salt
1 scant teaspoon cream of tartar
1 1/2 cups superfine sugar
3/4 teaspoon orange flour water
1/4 teaspoon pure vanilla extract
2 oranges: micro-grated zest of 1 orange, about 2 teaspoons
strips of zest from the second orange to be candied
1 tube pan with legs (10″ x 4″) and a removable bottom

Preheat oven to 375°F.
Separate the eggs and let the egg whites sit for at least 15 minutes. Reserve the yolks for another purpose.

Using a fine sieve, sift all the flours with the guar gum 2 times. Add 3/4 cup of the superfine sugar and sift another 2 times and set aside.

Sift the remaining 3/4 cup of superfine sugar with the scant 1 teaspoon of cream of tartar and set aside.

In a stand mixer with the whisk attachment, whip the egg whites until they begin to froth then immediately add the 3 pinches of kosher salt. Whip until the egg whites become a stark white, add the sifted sugar and cream of tartar and continue to whip for 2-3 minutes and the egg whites are firm, glossy and hold a very stiff peak. Add the orange flower water and the vanilla extract and whip again for about 1 minute more.

Micro-zest the orange into the sifted flour. Now, remove the egg whites from the stand mixer and using a rubber spatula, carefully fold in the sifted flour in 1/4 cup intervals, mixing just until incorporated after each addition.

Transfer the batter to your un-greased tube pan and bake for 30-35 minutes. The cake should be firm as a very damp sponge when touched with your finger and the top should be a deep copper color.

Immediately invert the cake and allow to sit until cool, about 1-2 hours.

Using a pliable knife, run it along the perimeter of the cake to release it from the sides of the pan. Remove the bottom. The cake will be served top side down, so you will need to level the cake. Using a serrated knife, level the cake and then invert it on your serving platter or cake stand.

Now prepare your marzipan and chocolate icing.

For the marzipan:

1 1⁄4 cup almond meal
1 1⁄4 cup confectioner’s sugar
3⁄4 cup granulated sugar
1⁄4 cup light corn syrup
1 cup water

To make the almond paste, pour the almond meal and the confectioner’s sugar into your food processor, and pulse to combine.

In a heavy bottomed saucepan, combine the water, light corn syrup and the granulated sugar just until it comes to a boil. Stir several times to keep any un-dissolved sugar off the bottom of the pan.

After you remove the simple syrup from the heat, carefully measure out 1/3 cup and pour it into the almond meal and confectioner’s sugar; reserve the remaining syrup for another purpose. Pulse several times and then mix on high for several seconds. You should have a very soft sticky paste.

Dust your counter with additional confectioner’s sugar and knead until the almond paste is soft yet firm.

Remove three tablespoons of the marzipan and add a few drops of orange food coloring; knead until the paste is uniform in color. Repeat the same process using green food coloring for the stalks.

To construct the carrots, simply roll a small bit of the orange marzipan into a cone shape; repeat until you have 8 carrots.

Now roll a small piece of the green marzipan and using a very sharp knife, cut three sections so they resemble leaves. Carefully attach the carrots to the green tops. Now, using a butter knife, carefully press the blade about eight times along the shaft of the carrots to make the lines found on real carrots. Set aside.

For the chocolate icing:

3 ounces semi-sweet chocolate, like Scharffen Berger
2 tablespoons light corn syrup
2 tablespoons water
1/3 cup sugar

Finely chop the chocolate. In a medium saucepan, combine the water, corn syrup, and sugar. Whisk to insure the sugar gets evenly coated with the water for an even melt. Bring to a boil. Remove from the heat and add the chopped chocolate. Whisk to smooth and then immediately ice just the top of the angel food cake. Allow the icing to set, about 15 minutes.

Evenly arrange the carrots over the top of the icing.

For the candied orange peel:

strips of zest of 1 orange
3 tablespoons water
1/3 cup sugar
additional sugar for dusting the peel

Bring the water and sugar to a boil. Add the orange zest and continue to boil for about 2-3 minutes. Transfer the strips to a plate coated with the additional sugar and roll the strips until evenly coated and sparkly. Allow the zest to cool and set, about 10-15 minutes. Arrange the orange zest around the base of the cake for a gorgeous presentation!

HAPPY GLUTEN FREE EASTER, EVERYONE!!!

William J. McCloskey, 1859-1941
Oranges in Tissue Paper, 1890
Oil on Canvas, 10 x 17 inches
Fine Arts Museum of San Francisco
American Painter