Saturday, July 21, 2012

Angel Food Cake

One of my favorite summertime desserts is Strawberry Shortcake. I love the fresh sweet strawberries, homemade whipped cream and that light fluffy angel food cake.

I'm ashamed to admit, this was the first time I even considered making an angel food cake homemade. I am just used to buying it in a package...but I think it will be hard to go back now! Especially since this is made from mainly pantry staples....assuming you have 9 eggs on hand, ha. Or if you mess up and leave the cup of sugar out the first time you make it and then have to have 18 eggs on hand when you realize that your "angel food cake" tastes more like a sponge than angel food cake. Just sayin', not that I did that or anything....

Needless to say, I recommend making this and then I recommend dicing up some strawberries and whipping up some fresh sweetened whipped cream and throwing it all together for some strawberry shortcake delights.

 I don't think this is a "put on display" cake but it tastes great and looks just nice when sliced or put into little bowls for serving.

I tore mine up and served it in mini bowls for a party I hosted recently.

Here is how they looked:


Angel Food Cake
recipe from Allrecipes.com

Makes 15-20 slices

Ingredients
9-12 eggs, depending on size
1 1/4 cups powdered/confectioners' sugar
1 cup all-purpose flour
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1 cup sugar

Directions
  
Separate eggs; discard yolks or refrigerate for another use (like ice cream or custard!). Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes. 

Meanwhile, sift confectioners' sugar and flour together three times; set aside. 

Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add 1 cup of sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan (on some kind of bottle like vinegar or wine); cool completely before removing cake from pan. 

Serve with strawberries and whipped cream or anything else your heart desires!

Enjoy!

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