Tasty Tuesday – Angel Food
Do you like cake?
Do you like marshmallows?
How about a cake that tastes like a giant marshmallow?
Mmmmmm. Angel Food cake. This distinctly North American creation (not to be confused with the angel cake popular in the UK) is light, airy, and delicious. It is a type of sweet sponge cake which lends itself well to soaking up the juices of fresh fruit toppings – crushed strawberries being my favorite. Oh, and what’s this about it being fat free? You better believe it – the lightness of this particular type of cake comes from whipped egg whites, rather than heavy oils or butter.
If you’ve never tried an angel food cake from scratch – having only used or eaten a boxed mix – I want to strongly encourage you to try making it yourself next time. I happen to think it’s much tastier, and heck, you can wow everyone else when you tell them about how you had to whip your egg whites to stiff peak stage first, creating an egg foam base, and so on. You’ll sound oh so fancy.
Angel Food Cake
from Annie’s Recipes
1 1/2 cup egg whites (11-12)
1/4 cup water
1/4 tsp salt
1 tsp vanilla
1 1/2 tsp cream of tartar
2 cups sugar
1 1/2 cups cake flour
- Beat egg whites with water, salt, and vanilla until just foamy.
- Add cream of tartar and continue to beat until stiff peaks form.
- Add 1 cup sifted sugar – 1/4 at a time, folding 25 strokes after each addition.
- Fold in flour sifted with remaining one cup of sugar – 1/4 at each time, 15 strokes after each addition.
- Pour into UNgreased, 10 inch tube pan. Bake at 350 degrees F for about 40 minutes.
- When finished baking, turn pan upside down and allow cake to cool completely. Once cool, you may need to run a thin knife around outer edge of pan, as well as the inner tube, in order to release the cake.
If your pan does not have feet on the rim for use in cooling, simply balance your cake on a sturdy bottle – wine or soda bottles work well – and place somewhere that it won’t get knocked over.
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