Easter is almost here. Spring officially began last week, even though it was snowing at the beach 3 days ago. It doesn’t feel like Spring. Or Easter. Unless you count the barrage of chocolate bunnies, marshmallow chicks, and amazingly cheap prices on eggs. Oh, ok, now it’s starting to feel like Easter.
My family tends to be planners. Especially about holidays. Normally we’re a month ahead of schedule, but for some reason this year Easter crept up on us. I mean we still have a plan, but it was only a two week plan. I’m making the desserts (carrot cake and coconut macaroons) and a veggie side dish. Nothing too complicated, I hope 🤞
But I also wanted to make an angel food cake since that seems like an Easter type food. Actually, I just wanted an excuse to try out my new bottle of orange blossom water in a recipe and this was a perfect opportunity. The recipe uses a lot of egg whites but with sales galore on eggs right now I decided to go with it. Timing is everything!
I don’t have a two piece angel food pan, but this recipe works great for one large 9×5″ loaf pan, which I do have. If you have an angel food cake pan, double this recipe. The flavor combination of vanilla bean and orange blossom is amazing. Not overpowering, just delicious. You will have egg yolks leftover, so I recommend using them to make a citrusy curd topping like this http://www.notquitenigella.com/2014/01/30/lemon-curd-recipe/amp.html
I hope you find a way to work this into your spring baking. Literally 45 minutes start to finish for a sweet and fluffy light cake that even angels would say is heavenly ♥️
Vanilla Bean Orange Blossom Angel Food Cake
1/2 cup cake flour
1/4 tsp kosher salt
3/4 cup egg whites (5-6 large eggs separated)
1/2 tsp cream of tartar
1 tsp lemon juice
3/4 cup granulated sugar
1 tsp orange blossom water
1/2 tsp vanilla bean paste
Preheat oven to 375 degrees. Line a 9×5” loaf pan with aluminum foil (do not grease pan or foil). Whisk flour and salt and set aside. In a stand mixer on medium speed, beat egg whites until frothy. Add cream of tartar and lemon juice. Beat on high until soft peaks form. Slowly add sugar while still beating egg whites. It will thicken and become glossy. Then beat in vanilla bean paste and orange blossom water. Turn mixer to lowest setting and slowly add flour. As soon as flour is added turn mixer off and stir gently to ensure all flour is incorporated but not over mixed which will deflate the egg whites. Place batter into prepared pan and gently tap pan to settle. Bake 30 minutes. Remove from oven and cool upside down in pan. When cake is fully cooled, remove from pan, peel off foil and serve.