I had a plethora of eggs in my fridge this weekend. I also had a church activity coming up where I was to bring Angel Food Cake. I must admit that I've never really liked Angel Food Cake. Why? I think the store-bought version(s) taste and feel like stale Styrofoam. I've now changed my mind. I DO like Angel Food Cake! BUT only if it's homemade. Yeah, call me stuck-up and picky. Then, try this recipe and you'll side with me. (Recipe carefully selected from allrecipes.com and personally tested in my own kitchen.) And it really isn't that hard if you follow these recipe directions closely.
10-12 egg whites (1 & 1/2 c. egg whites)
1 & 1/4 c. confectioner's sugar
1 c. all-purpose flour
1 & 1/2 tsp. cream of tartar
2 tsp. vanilla extract
1/4 tsp. salt
1 c. sugar
Put mixing bowl and flat beater in fridge. Meanwhile, sift confectioner's sugar and flour together three times with a sifter (give those hands a nice workout). Set aside.
Separate eggs until you have 1 & 1/2 cups (this is where the amount of eggs varies and a clear glass measuring cup works best). Save yolks for scrambled eggs or custard. Throwing such delicacies away would be such a waste!
Pull out chilled mixing bowl and beater and add egg whites into the bowl. Add cream of tartar, vanila extract, and salt. Beat on high speed (8-10 works best on a Kitchenaid stand mixer) while gradually adding 1 cup regular sugar. Continue mixing on high until stiff peaks form and the batter doesn't fall off the beater when it is lifted up. You want it stiff but DON'T OVERDO IT or else the cake will turn out tough. This step takes about 7-9 minutes. Next, GENTLY fold sifted flour and sugar mixture, 1/4 cup at a time, into the stiff egg white mixture. DO NOT OVER-MIX! GENTLY spoon into UN-GREASED angel food cake pan. Cut through batter with a knife to remove any air pockets.
Bake at 350 degrees for 35-45 minutes or until cake springs back when lightly touched. Immediately invert pan onto a cooling rack and cool completely before attempting to remove the cake from the pan.
Serve with a lovely dollop of whipped topping and fresh strawberries. Goober has also grown out of her egg allergy and therefore may partake of this sweet delicacy. YAY!
2 comments:
The chief virtue of angel food cake, to me, is its ability to absorb syrupy strawberry juices when used in strawberry shortcake.
Because I'm lazy, I'm going to have to resort to snitching pieces of home-made angel food cake from unwary window sills, at least for a couple of years until I have more time. Also, a good suggestion for people with allergies or who just don't like strawberries, is blackberries, in season, unless you're rich. (Then it doesn't matter if they're in season: "Fetch me some, Jeeves, would you good fellow?!"
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