English Breakfast Angel Food Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This airy cake turns tan from the tea. English breakfast tea is actually a combination of several black teas; it imparts full-bodied flavor to this classic angel food cake. Ingredients:
1/2 cup boiling water |
1/4 cup loose english breakfast tea leaves |
1 cup plus 2 tablespoons sifted cake flour |
1 1/2 cups sugar, divided |
12 large egg whites |
1 teaspoon cream of tartar |
1/4 teaspoon salt |
Directions:
1. Preheat oven to 325º.
2. Pour boiling water over tea leaves in a bowl; steep 5 minutes. Strain through a fine sieve into a bowl; cool tea to room temperature.
3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 3/4 cup sugar, stirring with a whisk. Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in brewed tea.
4. Sift about 1/4 cup flour mixture over egg white mixture; fold in. Repeat procedure with remaining flour mixture, 1/4 cup at a time.
5. Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 325º for 50 minutes or until cake springs back when lightly touched. Invert pan, and cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto a plate.
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