Brown Sugar Angel Food Cake With Candied Citrus Slices - cake flour

Method

• CAKE:.
• Preheat oven to 350 degrees, stir together flour and 3/4 cup brown sugar, sift twice.
• Put egg whites into a bowl of an electric mixer fitted with the wisk attachement.
• Beat on medium speed until foamy, add cream of tarter and salt.
• Raise speed to high, and beat until soft peaks form.
• Sprinkle half the remaining 3/4 cup brown sugar over the egg white mixture, and beat until combined.
• Sprinkle with remailing brown sugar over egg white mixture, and beat until stif, glossy peaks form.
• Transfer egg white mixture to a large bowl.
• Fold in flour mixture in 3 batches, folding in the lemon zest with the last batch.
• Spoon the batter into an ungreased 10-inch tube pan (not nonstick) with a removable bottom.
• Run a knofe through the batter to eliminate air pockets.
• Bake until cake is golden and springs back when lightly touched about 45 minutes.
• Invert pan onto its legs or over a narrow-neck bottle.
• Let cool 1 hour.
• reinvert, and run a knife sides and tube to loosen; remove sides.
• Run a knofe along bottom of fo cake and remove from tube.
• Place cake on serving platter.
• Cut slit in rind of candied citrus slices, then twist slices and place around bottom ifcake.
• reserve 1 slice for hole in center.
• Put creme fraiche into a medium bowl.
• wisk until lightened.
• Transfer a little more than 1/4 cup into a pastery bag fitted with a large rose tip (such as Ateco No.
• 123).
• Decoratively pipe creme fraiche around top edge of cake.
• Place one citrice slice over the hole in top of the cake and pipe creme fraiche around it.
• serve remaining creme fraiche on the side.
• CANDIED CITRUS SLICES:.
• Cut a round of parchment paper to fit inside medium pot and set parchment paper aside.
• Bring sugar and 3 cups water to a simmer in pot, stiring until sugar has desolved.
• When liqued is clear and bubbling, reduce heat to medium-low heat.
• Add citrus slices,arranging them in a slightly overlapping layer.
• Cover with the parchment paper round.
• Place a cake pan on top of the parchment paper to keepslices submerged.
• Simmer (do not boil) until rinds are almosr translucent, about 40 minutes.
• Let cool completely in syrup.
• Candies citrus slices can be stored in syrup up to 1 week.
• Line a baking sheet with parchment paper and set a wire rack over sheet.
• Transfer citrus to rack.
• Let stand until dry and slightly firm, about 8 hours.