April 1, 2012

Mint Mojito Angel Food Cake

Egg whites. They’re the viscous, protein rich, and sticky part of the egg. They’re good in omelettes, meringues, and macaroons. They’re also ideal for making an angel food cake at home. Which is what we’re here to talk about. Sure, they are easy to buy in the store, but why not make one yourself? Why not add some mint? And white chocolate and lime frosting? This is the cool-your-mouth-off dessert of summer. I know you’re going to love it.

 

This cake is light and minty. It’s refreshing. The perfect prescription for hot summer days. Serve it with some berries. Or by itself.

To start an angel food cake, you might want to know a couple of things. Egg whites are finicky, but it’s easy to appease them. Don’t get them around any fats, keep your mixing bowl clean, and keep an eye on them so they don’t sneak out of the bowl… or get overmixed.

To start, whisk the egg whites into a foam. From here you add the cream of tartar and salt. Keep mixing.

Add sugar. Mix until you have some glossy white peaks. Pretty!

Sift flour and sugar together for a second time and fold them into those glossy white peaks.

Mix in some mint and peppermint leaves. Maybe a little extract.

Stick it in a tube pan. Stick the tube pan in the oven. Frost. And eat.

Mint Mojito Angel Food Cake

recipe adapted from Great Cakes

Ingredients:

1 1/2 cups confectioners’ sugar

1 cup all-purpose flour

12 egg whites at room temperature

1 1/2 teaspoons cream of tartar

1/4 teaspoon salt

3/4 cup granulated sugar

1 1/2 teaspoons vanilla extract

1/4 – 1/2 cup fresh mint/peppermint leaves, finely chopped

2 teaspoons mint or peppermint extract

 

Place a rack in the center of the oven and preheat your oven to 375 degrees F.

Sift together the flour and powdered sugar into a medium sized bowl. Chop the mint and/or peppermint and set aside.

In the bowl of an electric stand mixer fitted with a whisk attachment on medium speed beat the egg whites until they begin to foam. Add the cream of tartar and salt and mix in. Beat on medium high, gradually adding the granulated sugar until glossy white peaks form. You will know this is the case when you can see the trails of the whisk attachment and are able to make a peak by moving some meringue with your finger, they will not be stiff to the touch but will roughly hold a shape.

Remove the mixing bowl and sift in the flour and sugar mixture one quarter at a time. Fold it in with a spatula or whisk each time, being careful not to over-mix the batter. Continue to add the flour. With the last quarter add in the mint extract and chopped mint leaves.

Using a spatula, transfer the batter into an ungreased tube or bundt pan. It should fill, or come close to filling, the pan.

Bake at 375 degrees F for 35 minutes or until the middle of the angel food cake springs back under slight pressure or a wooden skewer comes out of the cake clean.

Now, cool the cake for at least an hour before trying to remove it. Either cool the cake upside down, propped up on a bottle (this is amusing but not necessarily required), or on a rack. To remove the cake run the edge of a knife carefully around the edges, flip over, and tap the pan gently.

Frost in whatever fashion you prefer with the White Chocolate Lime Frosting (recipe below). Consider serving it with berries and mint leaf garnishes.

Enjoy!

White Chocolate Lime Frosting

Ingredients:

1/8 cup fresh squeezed lime juice (more if you like things on the tangy side)

1 cup, or 12 grams, white chocolate, melted in a double boiler

1/2 cup cream cheese

In the top of a double boiler, or a pyrex bowl resting on a saucepan of boiling water, melt white chocolate.

In the bowl of a stand mixer fitted with the beater attachment, mix lime juice, white chocolate and cream cheese. Pour over cake or frost using cake frosting equipment.

 

5.0 from 1 reviews
Mint Mojito Angel Food Cake
Serves: 8-10
 
Ingredients
  • 1½ cups confectioners' sugar
  • 1 cup all-purpose flour
  • 12 egg whites at room temperature
  • 1½ teaspoons cream of tartar
  • ¼ teaspoon salt
  • ¾ cup granulated sugar
  • 1½ teaspoons vanilla extract
  • ¼ - ½ cup fresh mint/peppermint leaves, finely chopped
  • 2 teaspoons mint or peppermint extract
  • for White Chocolate-Lime Frosting
  • ⅛ cup fresh squeezed lime juice (more if you like things on the tangy side)
  • 1 cup, or 12 grams, white chocolate, melted in a double boiler
  • ½ cup cream cheese
Instructions
  1. Place a rack in the center of the oven and preheat your oven to 375 degrees F.
  2. Sift together the flour and powdered sugar into a medium sized bowl. Chop the mint and/or peppermint and set aside.
  3. In the bowl of an electric stand mixer fitted with a whisk attachment on medium speed beat the egg whites until they begin to foam. Add the cream of tartar and salt and mix in. Beat on medium high, gradually adding the granulated sugar until glossy white peaks form. You will know this is the case when you can see the trails of the whisk attachment and are able to make a peak by moving some meringue with your finger, they will not be stiff to the touch but will roughly hold a shape.
  4. Remove the mixing bowl and sift in the flour and sugar mixture one quarter at a time. Fold it in with a spatula or whisk each time, being careful not to over-mix the batter. Continue to add the flour. With the last quarter add in the mint extract and chopped mint leaves.
  5. Using a spatula, transfer the batter into an ungreased tube or bundt pan. It should fill, or come close to filling, the pan.
  6. Bake at 375 degrees F for 35 minutes or until the middle of the angel food cake springs back under slight pressure or a wooden skewer comes out of the cake clean.
  7. Now, cool the cake for at least an hour before trying to remove it. Either cool the cake upside down, propped up on a bottle (this is amusing but not necessarily required), or on a rack. To remove the cake run the edge of a knife carefully around the edges, flip over, and tap the pan gently.
  8. Frost in whatever fashion you prefer with the White Chocolate Lime Frosting (recipe below). Consider serving it with berries and mint leaf garnishes.
  9. Enjoy!
  10. White Chocolate-Lime Frosting:
  11. In the top of a double boiler, or a pyrex bowl resting on a saucepan of boiling water, melt white chocolate.
  12. In the bowl of a stand mixer fitted with the beater attachment, mix lime juice, white chocolate and cream cheese. Pour over cake or frost using cake frosting equipment.

Kelly September 7, 2011 at 5:07 pm

bring me this!

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