High Altitude Angel Food Cake with Lingonberry Filling
This cake is Marina's birthday cake. The Angel Cake is from Joy of
Cooking 6th Printing November 1976 p 692. The filling is a jar of
Lingonberry jam or sauce. The frosting is a cocoa butter from...
The recipe is Joy's 10,000 ft recipe but made at 9350 ft above sea
level.
Cake
Cake Ingredients
- 1 Cup + 6 Tbsp (150 grams) Cake Flour
- ¼ Cup Sugar
- 1 ½ cups egg whites - 10 to 12 eggs
- 1 ½ tsp cream of tatar
- ½ tsp salt
- 1 Cup Sugar
- 1 ½ tsp vanilla
- 1 Jar Lingonberry Jam
Directions
- Preheat oven to 375ºF
- Mix and sift together the cake flour and the ¼ cup sugar. Sift
this again another 3 times
- Beat the egg whites until foamy
- Add the cream of tartar and salt at soft peak
- Fold in 1 cup sugar
- Beat in vanilla
- Fold in the cake flour / sugar mixture
- Pour into an ungreased tube pan. Cut through batter with a
knife to release air bubbles. Bake for about 40 minutes. Invert
pan to cool
Filling
- After the cake has come to room temperature and has been
released from the tube pan:
- Slice off the top inch of the cake and save
- Trench out the middle third of the cake (if the cake is three
inches wide, make trench an inch wide in the center) and an inch
or so deep
- Fill with Lingonberry Jam. You will not use the full jar.
- Replace the top that you sliced off
Frosting
This Coca-Butter Frosting is from Mable Hoffmans Chocolate Cookery
©1978
Frosting Ingredients
⅓ Cup Butter room temperature
⅓ Cup unsweetened cocoa powder
2 Cups sifted powered sugar (6.75 oz)
1 ½ tsp vanilla extract
3 Tbsp Milk
Directions
In a medium mixing bowl cream the butter. Add in the rest of the
ingredients and beat until the frosting is smooth and spreadable.
Spread on the cake. If crumbs are coming off during the spreading,
make a second batch of frosting and apply over the first coating.
DJ Samuels
Last update 12/27/2021