Angel Food Cake
From Good Housekeeping
2/3 cup cake flour
2/3 cup confectioner's sugar
8 egg whites
1/4 teaspoon salt
2/3 cup granulated sugar
Grease a 16 x 10 jelly roll pan. Line with waxed paper and grease waxed paper.
Sift flour and confectioner's sugar into a small bowl.
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and salt to soft peaks.
Sprinkle in granulated sugar 2 tablespoons at a time.
Beat to stiff, glossy peaks.
Add in vanilla.
Sift flour mixture over egg whites.
Fold in just until combined.
Spread batter evenly in prepared pan.
Bake at 350˚ for 25-30 minutes.
Allow to cool in pan.
Adapted from Cake Boss: Stories and Recipes from Mia Famiglia, by Buddy Valastro
For the custard:
2 1/2 cups whole milk
1 tablespoon vanilla
1 cup sugar
2/3 cup cake flour, sifted
6 egg yolks
2 teaspoons butter
Pinch of salt
For the cream:
2 cups heavy cream
1/2 cup sugar
1 tablespoon brandy (such as Calvados apple)
Combine the milk and vanilla in a large saucepan and bring to a simmer over medium heat.
In a large bowl, beat the sugar, flour, and egg yolks using a hand mixer.
Temper the yolks by slowly pouring a cupful of the hot milk mixture into the yolk mixture, beating continuously with the hand mixer.
Immediately add the milk-yolk mixture back to the pan.
Over medium heat, beat the mixture with the hand mixer for 1 minute, until thick and creamy.
Remove from the heat, add the butter and salt, and beat for 2 minutes to thicken.
Place a layer of plastic wrap directly on the surface of the custard to prevent a skin forming and allow to cool.
Refrigerate for at least six hours.
When the custard has been refrigerated, whip the cream, sugar, and brandy to stiff peaks.
Fold the cream into the custard until just combined.
2 medium, firm apples
2 tablespoons orange juice
2 tablespoons butter
3 tablespoons brown sugar
Sauté all ingredients in a large frying pan until the apples are tender and translucent.
Invert the cake onto a cutting board. Cut in half.
Top one half with half the sfogliatella cream and the sautéed apples.
Place the remaining half on top.Cover with sfogliatella cream.