Angel Food Cake with Lingonberry Filling

Cake

Cake Ingredients

• 1 Cup (100 grams) Cake Flour
• ½ Cup Sugar
• 1½ cups egg whites - 10 to 12 eggs
• 2½ Tbsp cold water
  
• 1½ tsp cream of tatar
• ½ tsp salt
• 1 Cup Sugar (optional, see note)
  
• ¼ tsp vanilla
• 1 Jar Lingonberry Jam
  

Notes

• The one cup of sugar is optional. If you leave it out, the cake will not rise as high and not be as sweet, but that is where we have it set.
• While experts say to fold manually, the flour and sugar, I use the same whist attachment I use to beat up the egg whites, but the speed is at the lowest. I do fold in a little at a time.
  

Directions

• Preheat oven to 350ºF
• Mix and sift together the cake flour and the ½ cup sugar. Sift this again another 6 times
• Beat the egg whites until foamy
• Add the cream of tartar and salt at soft peak
• Fold in 1 cup sugar, see note. If you use it fold in two Tbsp at a time.
  
• Beat in vanilla
• Fold in the cake flour / sugar mixture
• Pour into an ungreased tube pan. Cut through batter with a knife to release air bubbles. Bake for about 45 minutes. Invert pan to cool for about an hour.
  

Filling

• After the cake has come to room temperature and has been released from the tube pan:
• Slice off the top inch of the cake and save
• Trench out the middle third of the cake (if the cake is three inches wide, make trench an inch wide in the center) and an inch or so deep
• Fill with Lingonberry Jam. You will not use the full jar.
• Replace the top that you sliced off

Frosting

Frosting Ingredients

Directions

In a medium mixing bowl cream the butter. Add in the rest of the ingredients and beat until the frosting is smooth and spreadable.
Spread on the cake. If crumbs are coming off during the spreading, make a second batch of frosting and apply over the first coating.