White Chocolate and Toasted Almond Angel Food Cake

One 10” Angel Food Cake

Ingredients:

• 1 ½ cups white sugar (1/2 cup and 1 cup in two stages)

• 1 cup all-purpose flour

• ½ tsp salt

• ½ tsp freshly grated nutmeg

• 1 ½ cups egg whites at room temperature (about one dozen eggs)

• 1 tsp cream of tartar

• 2 tsp warm water

• 2 tsp vanilla paste

• 1 cup sliced almonds, toasted and cooled

• 1 cup white chocolate chips, coarsely chopped and dusted with 2 tsp all-purpose flour

1)     Bring your egg whites to room temperature.

2)     Preheat the oven to 325 degrees.

3)     Wash your angel food cake pan to make sure there is no dust or grease. Dry completely.

4)     Toast the almond slices in a non-stick pan over a medium heat until golden and aromatic. Set aside to cool completely.

5)     In a food processor, coarsely chop (a few pulses) the white chocolate chips and toss them with 2 tsp all-purpose flour. Set aside.

6)     Whisk together the one cup all-purpose flour, ½ cup white sugar, salt and freshly grated nutmeg. Set aside.

7)     In a standing mixer, beat the egg whites until foamy.  Dissolve the cream of tartar in the water and add to the foamy egg whites.  Beat on medium high speed until soft peaks form.  With the mixer going, add the vanilla and then gradually add the 1 cup remaining sugar until glossy and stiff peaks stay in form when you lift the balloon whisk from the mixer.

8)     Gently fold in the almonds and white chocolate chips with a spatula, ¼ cup at a time, doing your best not to deflate the meringue.

9)     Gently transfer the batter into the angel food cake pan and bake for 30-35 minutes until top is nicely browned and cake feels firm to the touch.

10)  Remove the pan from the oven and turn upside down until the cake is completely cool.  This could take one hour.

11)  Cut the cake from the pan and let air dry 30 minutes before serving.  Serve with fresh berries or sliced stone fruit.