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Almond Angel Food Cake https://www.metro.ca/userfiles/image/recipes/gateau-des-anges-10387.jpg PT15M PT45M PT3H00M
Cake:Set oven rack to lower third of oven and preheat oven to 350°F (180°C).Using the back of a spoon, press ½ cup (125 mL) sugar, potato starch and almond meal press through a sieve into a medium bowl.Place egg whites in a large bowl.Using an electric mixer, beat on medium speed just until they become foamy.Beat in cream of tartar.Continue to beat, while gradually adding remaining 1 cup (250 mL) sugar, just until droopy peaks form.Using a large rubber spatula, fold in potato starch-almond meal-sugar mixture in 3 additions.Immediately spoon batter into an ungreased 10-inch (25-cm) angel food tube pan.Smooth the top.Bake for 35 to 45 min until top of cake is golden and springs back when gently touched, and a cake tester inserted in the centre comes out clean.Leaving the cake in the pan, immediately invert onto a wire rack to cool completely, about 1 hour.Run a knife around cake then release cake from pan.Hibiscus Braised Rhubarb:Preheat oven to 400°F (200°C).Heat a large ovenproof skillet over medium-high heat until very hot.Add rhubarb then stir in a sugar.Shake pan back and forth to melt sugar and soften rhubarb, about 2 to 5 min depending on skillet.Stir in hibiscus and butter.Place skillet in oven for about 5 min to further soften rhubarb.Serve wedges of cake with a dollop each of whipped cream and rhubarb.
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Hibiscus braised rhubarb 20 oz (600 g) rhubarb, cut into 1-inch (2.5 cm) 2/3 cup (160 mL) granulated sugar 1 Tbsp. (15 ml) unsalted butter whipped cream
Almond Angel Food Cake

Almond Angel Food Cake

Rate this recipe
1 Vote
12
servings
0:15
Preparation
0:45
COOKING
3:00
TOTAL TIME

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Ingredients

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  • cake:

  • 1/2 cup
    (125 ml)
    granulated sugar
  • 3/4 cup
    (180 mL)
    potato starch
  • 1/4 cup
    (60 ml)
    very fine almond flour
  • 12
    egg white, at room temperature
  • 1 1/2 tsp.
    (7 ml)
    cream of tartar
  • 1 cup
    (250 mL)
    granulated sugar

  • Hibiscus braised rhubarb
  • 20 oz
    (600 g)
    rhubarb, cut into 1-inch (2.5 cm)
  • 2/3 cup
    (160 mL)
    granulated sugar
  • 1 Tbsp.
    (15 ml)
    unsalted butter
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  • whipped cream
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Preparation

Cake:

Set oven rack to lower third of oven and preheat oven to 350°F (180°C).

Using the back of a spoon, press ½ cup (125 mL) sugar, potato starch and almond meal press through a sieve into a medium bowl.

Place egg whites in a large bowl.

Using an electric mixer, beat on medium speed just until they become foamy.

Beat in cream of tartar.

Continue to beat, while gradually adding remaining 1 cup (250 mL) sugar, just until droopy peaks form.

Using a large rubber spatula, fold in potato starch-almond meal-sugar mixture in 3 additions.

Immediately spoon batter into an ungreased 10-inch (25-cm) angel food tube pan.

Smooth the top.

Bake for 35 to 45 min until top of cake is golden and springs back when gently touched, and a cake tester inserted in the centre comes out clean.

Leaving the cake in the pan, immediately invert onto a wire rack to cool completely, about 1 hour.

Run a knife around cake then release cake from pan.

Hibiscus Braised Rhubarb:

Preheat oven to 400°F (200°C).

Heat a large ovenproof skillet over medium-high heat until very hot.

Add rhubarb then stir in a sugar.

Shake pan back and forth to melt sugar and soften rhubarb, about 2 to 5 min depending on skillet.

Stir in hibiscus and butter.

Place skillet in oven for about 5 min to further soften rhubarb.

Serve wedges of cake with a dollop each of whipped cream and rhubarb.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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