angel food cake

it’s a dull dark lazy rainy afternoon and boredom sent me looking for adventure in the kitchen. what do i spy, but a can of dried egg whites. angel food cake, that’s the ticket. i’ve tried baking with the dried egg whites before but still haven’t settled on the best method of reconstitution before whipping. today i dissolved them in warm water and let the whole mess sit for while before stir them up. while i waited for the egg whites to soak, i measured up my flour, superfine sugar, salt, almond extract and cream of tartar. the egg whites whipped up nicely into stiff peaks in the kitchenaid, but it is harder to gauge when they are in danger of getting grainy. the cake’s all done but i forgot to make a topping. looks like a nice chocolate cherry marnier sauce and homemade chocolate chocolate chip ice cream will fit the bill nicely.

Traditional Angel Food Cake

Adapted from King Arthur Flour


128g (1cup/4.25 ounces) Cup 4 Cup gluten free flour blend
300g (1 1/2 cups/10.5 ounces) superfine sugar
12 (approx. 1 ½ cups) large egg whites, at room temperature
1/2 teaspoon kosher salt
1 teaspoon vanilla or almond extract, or a combination
1 1/2 teaspoons cream of tartar


In a large bowl, whisk together the flour and 3/4 cup of the sugar. Set aside. In a large mixing bowl, combine the egg whites, salt and extract. Beat until the mixture is just frothy, then sprinkle the cream of tartar on top and continue beating until they form stiff, glossy peaks. Add the remaining sugar, 1/4 cup at a time, then gradually fold in the dry ingredients.

Spoon the batter into an ungreased angel food pan, and bake the cake in a preheated 325°F oven for 40 to 45 minutes, or until it’s golden brown and the top springs back when lightly touched. Remove the cake from the oven, and place it upside down on a bottle or metal funnel to keep from crushing the top. Let the cake cool for 1 1/2 hours. This cooling period sets the structure, and keeps the cake from collapsing.

Loosen the edges of the cake with a knife, and remove it from the pan. Frost with Seven Minute Frosting, flavored whipped cream, or chocolate sauce.

gâteau à l’orange

a friend suggested that i check out Claudia Roden’s orange almond cake. a genius call by my friend. a really simple cake mostly comprised of pureed orange and ground almonds. what could be more simple?

Orange and Almond Cake

Adapted from Claudia Roden’s “A Book of Middle Eastern Food” Knopf 1968


2 large organic oranges

6 eggs

250g (1.75 cups) ground almonds

250g (1.25 cups) superfine sugar

1 teaspoon baking powder (look for a gluten free brand)


1.         Wash the oranges and simmer them, unpeeled, in enough water to cover for 2 hours. Cool, cut them open and remove the seeds. Puree the oranges in a food processor or Vitamix.

2.         Preheat oven to 400 degrees.

3.         Beat the eggs in a stand mixer or large bowl. Add the remaining ingredients, including the orange puree, and mix thoroughly. Pour into a buttered springform pan.

4.         Lower oven to 375 degrees. Bake for one hour, or until a knife inserted in the center comes out clean. Cool in the pan before turning out onto serving plate. Can be garnished with glazed orange slices.