Manderley Angel Cake from Rebecca

“Last night I dreamt—”

But you know the rest. Not only was Daphne du Maurier’s beloved Rebecca my first Gothic novel, but also remains a favorite book of all time. If the day comes that this tired undergraduate can afford her own haunt, this title will surely claim a spot on the bookshelf.

Rebecca is rich with memorable and haunting descriptions that transport you into the grounds and hallways of the de Winter estate, and the feasts of Manderley are no exception: “Those dripping crumpets, I can see them now. Tiny crisp wedges of toast, and piping-hot, floury scones. Sandwiches of unknown nature, mysteriously flavored and quite delectable, and that very special gingerbread. Angel cake, that melted in the mouth, and his rather stodgier companion, bursting with peel and raisins.”

Talk about a feast. So. Naturally, as an English major, massive foodie and one bewitched by the Gothic novel, I embarked on a mission to find a recipe for that melt-in-the-mouth angel cake worthy of appearing on the tea table of Manderley.

The Cornish Bird does offer a recipe for That Very Special Gingerbread, but I wanted to find the perfect angel cake. To me, something so light and fluffy perfectly reflects the dreamlike, elusive qualities of Manderley that has intrigued readers until now.

As I dove into the mire of Pinterest recipes and food blogs, I couldn’t seem to find the cake that screamed—or perhaps more accurately, dreamily whispered—Manderley. The narrator is constantly taken aback by the estate’s luxury, so this angel cake needed something a little more special.

I finally came across this recipe by Alie Romano at Baking for Friends. This lemon berry angel cake seemed to be the perfect embodiment of the summer at Monte Carlo combined with the mysterious de Winter home.

Before I jump in, here are some universal tips conducive to a successful angel cake.

• Cake flour is essential for maximum fluffiness.

• Using a tube pan is best for acheiveing a high rise. If you don’t have a tube pan, you can wrap a weighted aluminum can with parchment paper and place it in the center of a springfoam pan.

• Cool your cake upside down to prevent collapse!

Last night I dreamt of eating a perfect angel cake. I think I got pretty close. Let’s give it. go.

Ingredients

For the cake:

• 1 1/4 cups sifted cake and pastry flour

• 1 1/2 cups granulated sugar, divided

• Lemon zest from 1 large lemon

• 1 1/2 cups egg whites, approx. 9-10 large eggs (use carton egg whites if possible)

• 1 Tablespoon fresh lemon juice

• 1 teaspoon cream of tartar

• 1/4 teaspoon salt

• 1 teaspoon pure vanilla extract

• 2 cups wild black raspberries, or a mix of berries (extra for garnish)

For the glaze:

• 2 cups icing sugar, sifted

• 3 Tablespoons fresh lemon juice

• Thin slices of lemon, for garnish (optional)

Instructions:

1. Preheat oven to 350°F. set aside an angel food cake pan.

2. In a large bowl sift flour with 3/4 cup of the sugar, add lemon zest and mix in. Set aside.

3. Using a stand mixer, beat egg whites using the whisk attachment until foamy. Add lemon juice, cream of tartar and salt. Beat until soft peaks form. Beat in the vanilla extract and the remaining sugar, approx. 2 Tablespoons at a time, until soft glossy peaks form (this can take 8-10 minutes, but be careful not to overwhip).

4. Add the sifted flour mixture to the egg white mixture, one-quarter at a time. Using a large spatula gently fold in each addition until blended. Make sure to fold the batter gently, this is very important!

5. Gently add half of the batter to an ungreased angel food cake pan. Next, add half of the berries then use a butter knife to push the berries into the batter.

6. Add the remaining batter and the remaining berries (again press berries into batter).

7. Bake in the center of the oven for 35-40 minutes or until the cake springs back when lightly touched.

8. Invert the cake on a cooling rack and let cool for 1-2 hours.

9. Using a butter knife, gently release the cake by sliding the knife along the edges.

10. Make your icing. In a bowl add sifted icing sugar and 3 Tablespoons of lemon juice. Mix until smooth and combined.

11. Spoon icing over the top of the cake, letting it drip over the edges. Top with berries and slices of lemon.

Thank you, Baking for Friends, for a fabulous recipe! This student is going to sign off and cry about the price of eggs and lack of Max DeWinters in the area now.

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