Valentine’s Day Angel Food Layer Cake
As Valentine’s Day approaches with all those desserts that are flashed before us, it is so tempting to succumb to the rich and the decadent. Here is a cake that is both healthy and delicious. A quick visit to AtlantaFresh Artisan Creamery (located at 6679 Peachtree Industrial Blvd. #M, in Peachtree Corners) to buy locally made low-fat Greek yogurt used in the white chocolate mousse filling for a scratch angel food cake made a wonderfully delicious Valentine treat. Topped with fresh sliced strawberries and drizzled with melted white chocolate, this cake made a beautiful presentation.
Angel Food Cake
1 cup cake flour
1½ cups superfine sugar (whirl granulated sugar in a food processor for a few minutes)
¼ teaspoon salt
10 large egg whites, room temperate (very important)
1 teaspoon vanilla extract
1 teaspoon cream of tartar
Preheat oven to 350 degrees. Whirl granulated sugar in a food processor covered with a kitchen towel. The sugar dust will get everywhere unless the processor is covered. Sift flour, ½ cup superfine sugar, and salt into a bowl. Using an electric mixer, beat egg whites and vanilla on medium speed in a large bowl until frothy. Add cream of tartar and increase speed to high. Beat until soft peaks form, then gradually add in remaining 1 cup sugar, 2 tablespoons at a time. Beat until stiff peaks form. Sprinkle 1/3 of flour mixture over whites and gently fold in until incorporated. Repeat in 2 more additions. Pour batter into ungreased 10-inch angel food cake pan with 4-inch high sides and removable bottom. Smooth the top. Do not use nonstick pan. Bake cake until pale golden, about 38 minutes. Stick a toothpick in the cake and make sure it comes out clean. Invert cake onto counter if pan has feet or invert onto neck of a bottle. Cool completely.
Greek Yogurt White Chocolate Mousse
1 cup plain low-fat Greek Yogurt
1 teaspoon vanilla
1/4 cup water
1 envelope of unflavored gelatin
5 large egg whites
Pinch of salt
¾ cup of sugar
3 (1oz) squares of white chocolate
1 tablespoon of 2% milk
In a double boiler, melt the white chocolate. When melted, add 1 tablespoon of milk to keep it loose. Set aside to cool. Combine yogurt and vanilla. Set aside. When chocolate has cooled, add to the yogurt mixture. In a small bowl add water. Sprinkle gelatin on top and set aside. Fill a medium saucepan halfway with water. Boil over medium heat. Meanwhile add egg whites, salt and sugar to the bowl of a stand mixer. Stir gently to combine. Once water boils, carefully lower stand mixer bowl into saucepan. Whisk gently until sugar is dissolved and eggs are hot. Remove bowl from pan and add gelatin mixture. Whisk quickly and thoroughly. Place in stand mixer with whisk attachment and whisk at medium-high for 8 minutes until bowl is cool to the touch. Add yogurt mixture and whip until combined just a few seconds. Refrigerate mousse for at least 2 hours or until thickened.
To assemble the cake
Angel food cake
Greek Yogurt White Chocolate Mousse
1 lb. of hulled sliced fresh strawberries
1 oz of milk chocolate
Run a knife around the sides of the cake pan and separate the tube from the pan. Gently run a knife around the base of the cake to loosen it from the pan. Slice the cake into 3 even layers. Spread 1/3 of the mousse on the first layer. Top with the next layer and spread 1/3 of the mousse. Top with the last layer of cake and spread the final amount of mousse. If mousse drips out the sides of the cake that is OK. Arrange the sliced strawberries in concentric circles around the top of the cake on the white chocolate mousse. Place 1 oz. of white chocolate in a small Ziploc bag. Do not seal the bag. Microwave for 25 seconds or until melted. Snip the corner of the bag to make a ¼-inch hole. Pipe the melted chocolate in a zig zag pattern around the top of the cake. Serve immediately.