Make Chef Mat's Citrus Angel Sponge Cake

May 28 – June 30, 2020

Try it at home! Enjoy these bean recipes from Rainbow Room's Chef Mathew Woolf.

Angel Sponge Cake

  • 5 egg whites
  • 1 cup sugar
  • 1 tsp kosher salt
  • 1 cup sifted all purpose flour (pastry flour is preferable)
  • zest of 1 lime
  • zest of 1 lemon
  • 1 tsp white vinegar

Whisk egg whites, salt, and vinegar until stiff peaks form . Keep adding the sugar as you whisk. Fold in the flour and zest. Line an 8" pan with parchment and cooking spray and pour in the batter. Level the batter and bake at 350F for 15-18 minute. Once done, let cool. Using a serrated bread knife, cut the cake lengthwise, in half.

Whipped Cream

  • 1 cup heavy cream
  • 3 T sugar

Using a standing mixer, whip the heavy cream and at medium speed until soft peaks form. Set aside in the fridge.

Citrus Curd

  • 5 egg yolks
  • 1 stick butter room temp
  • 1 cup sugar
  • 1 lemon zest and juice
  • 1 orange zest and juice
  • 1 lime zest and juice
  • 1/4 tsp salt
  • 1 tsp agar (optional)

In a large mixing bowl, cream together the butter and sugar. Add yolks and mix together using a whisk. Add zest and juice. Over low heat in a medium saucepan, cook the mixture, stirring constantly with a rubber spatula. The curd will thicken in about 10 minutes. Add agar and cook for another 2 minutes.

Candied Lemon Slices

  • 2 lemons thinly sliced
  • 1 cup sugar

Blanch the slices three times, changing the water each time. Drain and cook in the mixture of sugar and water. Cook for 20 minutes. then drain and lay them individually on a pam-sprayed piece of parchment paper.

To finish the cake, first spread the whipped cream followed by the citrus curd onto the bottom half of the sponge cake. Add small pieces of segmented orange or grapefruit slices if you desire. Place the remaining half of the cake on top. Spread whipped cream followed by citrus curd on the top, using a spatula to smooth out the mixture. Slice into pieces and garnish with candied citrus.