This angel food cake has a beautiful vanilla flavor that pairs well with whipped cream and fresh Louisiana citrus.
Satsuma Angel Food Cake
Yields: 1 (10-Inch) Cake
- 1½ cups bleached cake flour
- 2 cups granulated sugar, divided
- 2 teaspoons vanilla extract
- 2 vanilla beans, split lengthwise, seeds scraped and reserved, divided
- 2 cups egg whites, room temperature (about 14 large eggs)
- 1 teaspoon cream of tartar
- ½ teaspoon kosher salt
- 2 teaspoons satsuma zest
- ½ cup cold heavy whipping cream
- 2 tablespoons confectioners’ sugar
- Garnish: satsuma segments
- Preheat oven to 350°.
- In a medium bowl, sift together flour and 1 cup granulated sugar. Set aside. In a small bowl, combine vanilla extract and reserved seeds of 1½ vanilla beans.
- In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites on medium-high speed until foamy, about 1 minute. Slowly add remaining 1 cup granulated sugar. Increase mixer speed to high; immediately add cream of tartar and salt. Add vanilla mixture. Beat until soft peaks form, about 2 minutes.
- Transfer egg white mixture to a large bowl. Using a large balloon whisk, fold in flour mixture in four additions just until combined. Fold in zest with last addition of flour mixture. Gently spread batter into an ungreased 10-inch removable-bottom tube pan. Run a knife through batter to remove any air pockets; smooth top.
- Bake until firm to the touch, about 40 minutes. Immediately invert pan (onto a bottle, if needed), and let cool completely. Using an of set spatula, loosen cake from sides and bottom of pan. Invert onto a cake plate.
- In a medium bowl, place cold cream, confectioners’ sugar, and remaining seeds of ½ vanilla bean. Whisk to stiff peaks. Spread on top of cake, and garnish with satsuma, if desired.