GF SF DF Angel Food Cake with Summer Strawberry Filling and White Chocolate Buttercream Frosting.
That's right naysayers, you CAN make a SF angel food cake! Angel food requires powdered sugar, which doesn't come in any SF form except gross monkfruit or stevia which would totally ruin the taste, and were not making throw pillows here, were making delicious af cakes. we tried both powderizing coconut sugar (was really good in a pinch but not as good as.....Maple Sugar! This makes me so happy because it's so Michigan that our wedding cake has Maple Sugar in it. This angel food turned out sooooooo amazing, fluffy, and tasty and has that angel food cake texture and aroma. Plus we made it at 7000 feet elevation which means it will be even fluffier when baked at sea level.
We also tried this with raspberry filling which to my surprise was not everyone's pick, including mine for best flavor combo.
The frosting is from this amazing book called the Vegan Pantry, but I have to warn you: This frosting looks like crap for all three stages until the very laaaaaaast second when it finally turns into white fluffy "buttercream". We threw it away halfway through the first time, the second time through my precious girlfriends looked at it in its final hour and made a priceless face something akin to "Should we tell aja?" and "Oh crap, this is really bad", if that helps tell you what to expect as you are mixing.
Ingredients for Angel Food-One ten inch Cake Shop this Recipe
3/4 cup (120g) King Arthur Gluten-Free All-Purpose Flour
3/4 cup (143g) King Arthur Baker's Special Sugar INSTEAD WE USED MAPLE SUGAR!!
1/4 cup (35g) cornstarch
1 1/2 cups (340g to 369g) large egg whites, (10 to 11 large eggs, separated, yolks discarded or reserved for another use)
1/4 teaspoon salt
1 1/2 teaspoons cream of tartar
2 teaspoons King Arthur Pure Vanilla Extract
3/4 cup + 2 tablespoons (167g) King Arthur Baker's Special Sugar* MAPLE SUGAR!
INGREDIENTS FOR FILLING
Summer strawberry cake filling
4 cups fresh berries
3/4 cup agave syrup
One tablespoon lemon juice
2 teaspoons lemon zest
1/4 plus 3 TB water divided
(1/4 goes into raspberry mixture
3TB is to disolve the cornstarch)
3 TB cornstarch
Put everything but the cornstarch and 3TB water in a saucepan, mash up berries and heat to high heat, stir until it begins to boil, lower it to med low and simmer for 10-15 min. Turn off heat remove pot from stove. In sep bowl make slurry with 3TB water and cornstarch until dissolved fully. Add into berry mixture and heat again med high heat until its the right thickness.
INGREDIENTS FOR BUTTERCREAM FROSTING
Adjusted for the perfect brands!!**
1 Cup water
1/2 cup cashews
1/2 cup coconut sugar**
1 Cup oil
4 ounces cocoa butter melted
8 ounces miyokos butter sticks**
1 TBS vanilla extract
in blender mix water cashews sugar.
add oil and cocoa butter.
chill in fridge 2-3 hours.
whip with electric mixer adding butter one bit at a time until light and fluffy and doubles in size.
add vanilla,
NOTE: if it is not whipping don't give up, it looks bad until the lat second.
If it really won't whip it is not cold enough, fridge it and start whipping after it is cold again.
