Brown Sugar Angel Food Cake With Candied Citrus Slices Recipes

Steps:

• Preheat the oven to 350°F. Stir together flour and 3/4 cup brown sugar. Sift twice.
• Put egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until foamy. Add cream of tartar and salt. Raise speed to high, and beat until soft peaks form. Sprinkle half the remaining 3/4 cup brown sugar over egg white mixture, and beat until combined. Sprinkle the remaining brown sugar over egg white mixture, and beat until stiff, glossy peaks form.
• Transfer egg white mixture to a large bowl. Fold in flour mixture in 3 batches, folding in lemon zest with last batch.
• Spoon batter into an ungreased 10-inch tube pan (not nonstick) with a removable bottom. Run a knife through batter to eliminate air pockets. Bake until cake is golden and springs back when lightly touched, about 45 minutes.
• Invert pan onto its legs or over a narrow-neck bottle; let cool 1 hour. Reinvert, and run a knife around sides and tube to loosen; remove sides. Run a long knife along bottom of cake; remove from tube.
• Place cake on a serving platter. Cut a slit in rind of candied citrus slices; twist slices, and arrange around bottom of cake. Reserve 1 slice for hole in center.
• Put crème fraîche into a medium bowl. Whisk until lightened. Transfer a little more than 1/4 cup to a pastry bag fitted with a large rose tip (such as Ateco #123). Decoratively pipe crème fraîche around top edge of cake. Place 1 citrus slice over hole; pipe crème fraîche around it. Serve remaining crème fraîche on the side.
• Candied Citrus Slices
• Cut a round of parchment paper to fit just inside a medium pot; set aside. Bring sugar and 3 cups water to a simmer in pot, stirring until sugar has dissolved. When liquid is clear and bubbling, reduce heat to medium-low. Add citrus slices, arranging them in a slightly overlapping layer. Cover with the parchment paper round. Place a cake pan on top of parchment to keep slices submerged. Simmer (do not boil) until rinds are almost translucent, about 40 minutes. Let cool completely in syrup. The candied citrus slices can be stored in syrup up to 1 week.
• Line a baking sheet with parchment paper; set a wire rack over sheet. Transfer candied citrus to rack. Let stand until dry and slightly firm, about 8 hours.

Steps:

• Preheat oven to 350 degrees. Place flour and salt in a sieve set over a bowl; sift into bowl, and set aside. With a mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding sugar; beat until stiff peaks form, about 2 minutes. Add vanilla; beat to combine.
• Gently transfer egg-white mixture to a large, wide bowl. In four batches, using the sieve again, sift flour mixture over egg-white mixture. While turning the bowl, use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides.
• Gently spoon batter into an ungreased angel food cake pan with a removable bottom; smooth top. Cut a knife or small spatula through batter to release air bubbles. Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes. Invert pan; let cool in pan, 1 hour. Run a knife around the inside of the pan and around the tube to release cake, and unmold. Use knife to release cake from bottom of pan, and remove.

Steps:

• Preheat the oven to 350 degrees. In the bowl of a stand mixer fitted with a whisk attachment, beat egg whites and sugar on medium speed until foamy; add cream of tartar. Increase speed to high; beat egg whites until tripled in volume, stiff, and glossy. Transfer egg white mixture to a large bowl; fold in flour in three additions.
• Transfer batter to a piping bag fitted with a 1/2-inch to 3/4-inch round tip and pipe into ungreased mini angel food cake pans with removable bottoms. Smooth tops with an offset spatula. Run a knife through batter to pop air pockets. Bake until cakes are golden in color and spring back when gently pressed, about 25 minutes.
• Invert pans over the necks of glass bottles and allow cakes to cool, at least 1 hour. To remove cakes from pans, run a knife around sides and center tube of pans. Release cakes from sides and run a long knife along the bottom of the cakes, freeing them from the tube.
• Make the hot fudge sauce: Combine all ingredients except the vanilla in a saucepan and cook over medium heat, stirring constantly, until the mixture comes to a full boil. Boil the mixture briskly for 3 minutes, stirring occasionally, then remove from the heat and stir in the vanilla.
• Serve the cakes with hot fudge sauce and espresso ice cream.

Steps:

• Bring cream and butter to a simmer in a small saucepan. Pour over chocolate in a bowl.
• Let chocolate mixture stand for 3 minutes, then whisk until smooth. Whisk in liqueur. Serve immediately with clementines and candied citrus.