Saturday, August 6, 2011
This delightful cake features a wonderful vanilla angel food cake swirled with an orange sponge cake. The flavors are wonderfully delicate and the texture is very light an airy. This really brings out the best in both the angel food and sponge cake methods!
Of course, it's a bit labor intensive and I don't recommend doing this cake unless you have a decent stand mixer. Like all angel food and sponge cakes the "leavening" comes from the air beaten into the whites (or whites and yolks). This requires more than a few minutes of beating the egg white and yolks to achieve the desired result. This is not one of those cakes that are quick and easy to do if you have a hand mixer or worse, are trying to whip your eggs with a whisk!
Angel food cakes are baked in ungreased pans so that the batter has something to cling to and doesn't collapse on itself. So, if you're new to this type of cake don't panic when your cake is "stuck" to the pan! To remove an angel food cake you'll simply take your knife and run it around the edge of the cake at a slight angle. Repeat along the center tube of the pan. Then you'll invert your cake as you normally would onto a platter or cake plate. Use your knife to gently pry loose the bottom (now top) of the cake pan (if you have one with a removable bottom). If your pan does not have a removable bottom I strongly suggest using a piece of parchment in the bottom of the tube pan!