Serenbe Style and Soul

with Marie Nygren



February 2014



Michel Nischan’s Naughty Angel Food Cake

Written by , Posted in Recipes

9 cups egg whites
10.5 cups sugar
2 tablespoons Cream of Tartar
6 cups cake flour
1.5 cups almond flour
2 teaspoons salt
3 tablespoons butter, at room temperature
2-3 tablespoons local honey, jam or caramel sauce

Mise en place all ingredients. Add two cups of the sugar to the flour and sift.

Whisk the Cream of Tartar into the remaining sugar. On high speed, whip the egg whites while gradually sprinkling in the sugar. Whip to a medium peak.

Gradually fold the dry mixture into the egg whites. Use a fold motion and not a stirring motion, as this may deflate the egg whites. Make sure there are no streaks of flour in the batter.

Divide between 4 pans and bake at 350 degrees for 15 minutes. Do not open the oven door during this time. Continue baking for an additional 35 minutes.

Once cake has cooled, slice the cake and lightly butter each side. Lay them in a non-stick skillet and pan fry over medium-high heat for about 2 minutes, or until golden brown on the bottom. Turn the slices and fry until lightly browned on the other side.

Transfer each slice to a plate and immediately drizzle with honey. If you want to use jam or caramel sauce, dump it into a hot pan off the heat, stirring it until it melts, then spoon it over the cake slices.

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