Deb's Angel Food Cake

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Deb's Angel Food Cake

Post by Deb on January 24th 2008, 11:13 pm

Angel food cakes have no added leavening, shortening or egg yolks. They contain a high proportion of beaten egg whites to flour.

HINTS FOR SUCCESS
~Beat egg whites until stiff, straight peaks form. Be sure the bowl and beaters are dry and free from even a speck of grease or egg yolk.
~Bake cakes in tube pans on bottom rack.
~Do not open oven door before minimum baking time is up.
~Cakes baked in tube pans are done when cracks in top feel dry and no imprint remains when touched.
~Foam-type cakes baked in rectangular, layer or jelly roll pans are done when a wooden pick inserted in center comes out clean.
~To loosen and remove cooled cake from tube pan, slide metal spatula or table knife up and down between cake and pan. Next, invert pan and hit one side against counter. The cake will slip out.

ANGEL FOOD CAKE
1 1/2 cups powdered sugar (Icing sugar)
1 cup cake flour
1 1/2 cups egg whites (about 12) (I use duck eggs, usually about 8 total)
1 1/2 teaspoons cream of tartar
1 cup granulated sugar
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract
1/4 teaspoon salt

Heat oven to 375F. Mix powdered sugar and flour. Beat egg whites and cream of tartar in 3 quart bowl on bowl on medium speed until foamy. Beat in granulated sugar on high speed, 1 tablespoons at a time, adding vanilla, almond extract and salt with the laast addition of sugar; continue beating until stiff and glossy. Do not underbeat.

Sprinkle sugar-flour mixture, 1/4 cup at a time, over meringue, folding in just until sugar-flour mixture disappears. Spread batter in ungreased tube pan, 10x4 inches. Cut gently through batter with metal spatula.

Bake until cracks feel dry and top springs back when touched lightly, 30 to 35 minutes. Invert pan on heatproof funnel; let hang until cake is cold. Remove from pan. Spread top of cake with Vanilla Glaze if desired. 16 servings (ROFLMAO...ooops! They can't be serious!); 130 calories per serving.

Chocolate Angel Food Cake: Substitute 1/4 cup cocoa for 1/4 cup of the flour. Omit almond extract.

Coconut Angel Food Cake: Fold in 1 cup shredded coconut, 1/2 cup at a time, after folding in sugar-flour mixture.

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"Nothing is so strong as gentleness, and nothing so gentle as real strength." - Ralph W. Sockman
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Deb
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