Angel Food Cake with Silky Vanilla Custard

Ingredients

¾ cup cake flour, sifted

¾ cup granulated sugar, divided

⅓ cup powdered sugar, sifted

8 large egg whites (save yolks for custard base)

2 teaspoons vanilla extract

1 teaspoon cream of tartar

½ teaspoon fine sea salt

Topping (Optional)

Whipped cream of choice

Fresh fruit of choice

Mint leaves (for an elevated finish)

Directions

Preheat oven to 350°F.

In a large bowl, sift together the cake flour, powdered sugar, fine sea salt, and ½ cup of the granulated sugar. Set aside.

In the bowl of a stand mixer fitted with a whisk attachment, add the egg whites and cream of tartar. Mix on medium-high speed for 30–60 seconds until foamy.

Add the remaining ¼ cup of granulated sugar and increase speed to high. Whip for 3–5 minutes, or until soft peaks form.

Gently fold in the vanilla.

Sprinkle ⅓ of the flour mixture over the egg whites and carefully fold until no dry spots remain. Repeat two more times until fully incorporated.

Spoon batter into an ungreased large muffin/cupcake pan for individual portions. You should have enough batter to also fill one 6-inch cake pan.

Do not grease the pans.

Bake:

Large cupcake pan: 13–18 minutes

6-inch pan: 20–30 minutes

Bake until a toothpick inserted comes out clean.

Immediately invert pans onto a wire rack and allow cakes to cool upside down to preserve volume.

Once completely cooled, gently run a dull knife or spatula around the edges to release.

Plate and dress as desired. Eat. Serve and enjoy.

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