Lemon-Ginger Angel Food and Raspberry Sorbet Layer Cake

Lemon-Ginger Angel Food and Raspberry Sorbet Layer Cake

Servings: 10
Calories: 3738

Ingredients:

  • 24oz thawed Columbia Fruit frozen Raspberries
  • ½ cup sugar
  • 2 tablespoons water
  • Large pinch of kosher salt
  • 1⅓ cups cake flour
  • 2 teaspoons ground ginger
  • ⅛ teaspoon kosher salt
  • 1¾ cups (about 12) egg whites
  • 1 teaspoon cream of tartar
  • 1¾ cups sugar
  • Grated zest of 2 large lemons
  • 2 teaspoons freshly squeezed lemon juice
  • 1½ teaspoons vanilla extract
  • 1 cup heavy (whipping) cream
  • 2 tablespoons sugar
  • ½ teaspoon vanilla extract
  • 1 cup fresh raspberries

Preparation:

  • To Make the Sorbet
  • Purée the raspberries (24oz thawed) in a food processor or a blender.
  • Strain the purée through a fine-mesh sieve into a medium bowl, discarding the seeds.
  • There should be about 2 cups purée.
  • In a medium bowl, whisk together the raspberry purée, sugar (½ cup), water, and salt.
  • Churn in an ice cream machine according to the manufacturer’s instructions.
  • Spread the sorbet evenly in a 9½-inch angel food cake pan.
  • Freeze until hard, at least 2 hours, depending on your freezer.
  • To unmold, run a knife around the inside edge of the tube and around the inside edge of the pan.
  • Pick the pan up by the tube and remove the inner section of the pan.
  • Run a knife between the sorbet and the bottom of the pan.
  • Quickly invert the pan, letting the sorbet fall onto a plastic wrap or parchment-lined unrimmed baking sheet or cutting board.
  • Wrap well and refreeze until you are ready to assemble and serve the cake.
  • To Make the Cake
  • Preheat the oven to 350°F.
  • Sift together the cake flour and the ground ginger.
  • Add the salt.
  • In the bowl of an electric mixer, whip the egg whites on low speed until frothy.
  • Add the cream of tartar.
  • Increase speed to medium-high speed for a stand mixer, high with a handheld mixer, and whip until the egg whites are smooth, white, and just beginning to hold their shape.
  • They will still be a bit bubbly and airy.
  • Slowly whip in the sugar and continue to whip until stiff, satiny peaks form.
  • Transfer the whites to a large bowl.
  • Add the dry ingredients and carefully begin folding them together.
  • When half incorporated, add the lemon zest, lemon juice, and vanilla extract.
  • Continue to fold until completely incorporated.
  • Carefully spread the batter in a 9½-inch angel food cake pan.
  • Tap the cake on the counter to eliminate any air bubbles.
  • Bake until a skewer inserted in the center comes out clean, about 35 minutes.
  • Invert the cake onto its feet and to cool upside down. (If your cake pan does not have feet, invert it onto a glass bottle to keep it from lying directly on the countertop.)
  • Let cool completely.
  • To unmold, run a knife around the inside edge of the cake pan and around the tube.
  • Hold the tube and pull the cake from the ring.
  • Run a knife between the cake and the bottom of the pan.
  • Carefully pick up the cake and invert it onto a large plate.
  • The cake can be made a day in advance.
  • Wrap the cake in plastic wrap and store at room temperature.
  • The cream can be whipped and refrigerated several hours beforehand.
  • Rewhip as needed just before serving.
  • Assemble the cake just before serving.
  • The texture of angel food cake changes when frozen.