I am loving all of the warm weather we have been having in Sausalito lately, it has me slipping into that summer state of mind. Although I am an autumn lover through and through, there are so many things I love about summertime. We are lucky to have great produce in California year round, but in the warmer months the farmers markets are overflowing with ripe fruit and in season vegetables. I like to take advantage of all the sweet fruit and use them in baking and cooking whenever possible. I also think summer entertaining should be breezy and have a relaxed aesthetic so I like to make things that aren’t too time consuming and have an air of casualness.
Angel Food Loaf Cake
1 cup cake flour (I love this)
1 1/4 cup granulated sugar
12 egg whites
1/4 tsp. salt
1 tsp. cream of tartar
2 tsp. vanilla extract
1/2 tsp. orange zest
Preheat oven to 350 degrees. Lightly oil and flour a regular sized loaf pan – set aside. Beat egg whites with an electronic mixer until foamy (about 1 minute) Add cream of tartar and continue to beat. You will see soft peaks start to form, add sugar and combine for approx. another two minutes. Add vanilla and orange zest – mix until combined.
Take the mixing bowl off the stand- using a rubber spatula add the flour and salt to the wet mixture and slowly combine, scraping down the bowl as you go. Spoon the batter into the prepared pan until about 3/4 of the way filled. Gently run the spatula through the batter to release air bubbles and smooth out the top.
Bake until the cake is golden around 35 minutes. Let cool completely before removing from the pan. Slice into thick pieces and serve with fresh strawberries and whipped cream.
*if you have extra batter you can make a second loaf
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Photography by Torrey Fox