Atlanta — How to make the Double Rhubarb Vanilla Angel Food Cake with Whipped Cream
Ingredients:
Cake:
· 1 c + 2T cake flour
· 1.5 c granulated sugar, divided
· 12 egg whites, room temperature
· ½ t kosher salt
· 1.5 t vanilla extract
· 1.5 t cream of tartar
Filling:
· 2 lbs rhubarb, divided
· 1 cup granulated sugar + 1T, divided
· 2 T cornstarch
· 3 T fresh orange juice, divided
Whipped Cream:
· 2 c heavy whipping cream, very cold
· 1/3 c granulated sugar
· 1 t vanilla extract
Directions:
Preheat oven to 350 degrees. Line the bottom of two 8” or 9” cake pans with a circle of parchment paper; do not grease pans and do not use nonstick pans.
For cake: whisk together cake flour and ¾ c of the sugar to aerate mixture; set aside. Set aside remaining sugar.
Combine egg whites, salt, vanilla, and cream of tartar in a stand mixer fitted with whisk attachment. Turn on low briefly to combine ingredients then turn mixer to medium high and beat until loose peaks begin to form.
With mixer on medium high, slowly add the remaining ¾ c of sugar, beating until stiff, glossy peaks form. Do not overbeat to the point of egg whites being dry. With a spatula, very gently fold in flour mixture.
Divide batter between prepared cake pans and bake until golden brown on top and a toothpick inserted into center comes out clean, about 35-45 minutes. Cool cakes in their pans upside down in order to set cake structure. Once cool, run a knife around cake pan edge and remove cakes.
For filling: reserve one half stalk of rhubarb for topping. Slice remaining rhubarb ½” thick and toss with 1c sugar, cornstarch, and 2T orange juice. Bring mixture to a boil in a small saucepan and simmer for 5 minutes, stirring frequently, until soft. Let cool. Blend until smooth using an immersion blender. Refrigerate until ready to use.
For the topping: shave reserved rhubarb vertically with a vegetable peeler and toss with 1T sugar and 1T orange juice. Let sit for 5 minutes and strain juices.
For whipped cream: whip cream with sugar and vanilla using a hand mixer to a semi stiff consistency.
To assemble cake: slice each cake layer in half to produce 4 cake total layers. Fill cake layers with rhubarb compote. Ice cake with whipped cream and decorate with sugared rhubarb shavings. Serve immediately.
