A delightful dessert recipe from chef Summer Genetti
By Ilene Ross – Photos by Gina Weathersby
Being self-taught, Pastry Chef Summer Genetti had never learned how to bake an Angel Food cake. And, truth be told, that particular confection intimidated her quite a bit.
She had actually managed to avoid making one in all of the restaurants where she was employed, until one day, while she was the Executive Pastry Chef at The Cincinnatian Hotel & Palace Restaurant; fate reared its ugly head in the form of television news. She heard that it was Carl Lindner’s birthday. As Chairman of American Financial Group, (parent company of The Cincinnatian) he was essentially her boss. She immediately called her marketing director to ask if there was to be any special dessert preparation for the day. The response she received was sobering. Yes, Mr. Lindner would be in for lunch that day. And yes, Mr. Lindner’s favorite dessert was Lemon Angel Food cake with vanilla ice cream. “At first I thought about going to buy one, and I thought, I probably can’t get away with that,” she says, half joking.
Thankfully, Assistant Pastry Chef Kristen Seiter came to her rescue with the perfect recipe and tutorial. The birthday lunch went off with aplomb, and now Summer is a huge fan of Angel Food cakes in general. In fact, she feels that it’s often not fully appreciated when it comes to desserts. “It’s a great use of left-over egg whites, it’s light, and it’s very versatile,” she says, noting that in this particular recipe, just a variation in the glaze changes the whole flavor.
Spiced Angel Food Cake with Coffee Glaze and Apricot Conserves
- Total Time: 2 hours 20 minutes
- Yield: 4 1x
Ingredients
Spiced Angel Food Cake:
- 110g Cake Flour (sifted)
- 1tsp Pumpkin Pie Spice
- 150g Egg Whites (room temperature)
- 4g Cream of Tartar
- 300g Granulated Sugar
- 1tsp Vanilla Extract
Coffee Glaze:
- 7oz Powdered Sugar
- 3+1/2tsp Brewed Coffee
- 1/2tsp Vanilla Extract
Apricot Conserves:
- 3 pounds Fresh Apricots (cut in quarters, pits reserved)
- 1 Vanilla Bean (split and scraped)
- 1/4tsp Ground Clove
- 2 pounds Granulated Sugar
- 2c Apple Juice
- 1 Lemon (juiced)
- 2TBSP Unsalted Butter
Instructions
Spiced Angel Food Cake:
- Method: In the bowl of a stand mixer on medium high speed, begin whisking your egg whites. Once the egg whites become uniformly foamy (no liquid visible) add the cream of tartar. When the egg whites begin to trace the lines from the whisk, slowly add the granulated sugar one tablespoon at a time, waiting approximately 1-2 minutes before each addition. Total whipping time should be about ten minutes yielding firm and glossy whites. When achieved, whisk in the vanilla extract.
- In a separate bowl, whisk together the sifted cake flour and pumpkin pie spice. Gently fold the flour mixture into the egg whites in three additions with a rubber spatula. Pour batter into a tube pan and smooth batter so it is spread evenly throughout the pan.
- Next, drag a butter knife through the cake batter to remove any air pockets. Place the pan on the middle rack of the oven and bake at 350 degrees for 35 minutes before testing with a wooden skewer to check for doneness. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
- Cool upside down on a cooling rack for at least one hour before removing. To release the cake from the pan, run a butter knife around the cake, between the cake and the pan, and also the inner circle as well. Carefully lift the bottom out of the outside ring. Invert, and run the butter knife between the base of the pan and the cake.
- Return cake to the cooling rack that is over a cookie sheet to prepare for glazing.
Coffee Glaze:
- Method: In a small bowl, whisk together the above ingredients with fork. When smooth, pour evenly over the top of the cake, allowing the glaze to cascade down the sides. Allow 30 minutes for drying time before moving.
Apricot Conserves:
- Method: Place all of the apricot pits on a wooden cutting board. Cover them with a towel and crack them open with a mallet. Carefully extract the kernel from inside the pit, making sure not to get any of the pit.
- Add the apricots, kernels, vanilla bean and clove to a large pot. Place over medium-low heat, and bring to a simmer, stirring occasionally.
- Simmer for 10 minutes.
- Add the sugar, apple juice and lemon juice. Continue to simmer for another 30 minutes. Use a slotted spoon to remove any scum that rises to the surface.
- Add the butter, and simmer for 5 minutes longer.
- Remove the kernels from the conserves.
- Transfer to sterilized jars, cap and let cool. Store in the refrigerator for up to 1 month. Alternatively, water process the jars, then store in a cool, dry place for up to 6 months.
- Prep Time: 20 mins
- Cook Time: 2 hours
