Thursday, July 2, 2009

Angel Food Cake

Simple angel food cake with fresh whipped cream and farm picked berries.

In case the beaver tails didn't work out, I also baked an angel food cake which was featured in the July, 2009 issue of Canadian Living magazine.We didn't end up eating it because the beaver tails did happen to turn out great, but I snuck a little piece and topped it with fresh whipped cream and freshly picked strawberries my great neighbour passed along to us, just because I had to try to be sure that it was a keeper. Well, it is.

1 1/4 cups sifted cake and pastry flour
1 1/4 cup sugar
1 1/2 cups egg whites (10-12 but I used egg whites in a carton I had in the freezer)
1 tbsp lemon juice
1 tsp cream of tartar
1/2 tsp salt
1/2 tsp vanilla

1. Into bowl, sift flour with 1/2 cup of the sugar; sift again into separate bowl. Set aside.

2. In large bowl, beat egg whites until foamy; beat in lemon juice, cream of tartar, and salt until soft peaks form. Beat in remaining sugar, 2 tbsp at a time; until stiff glossy peaks form. One quarter at a time, sift flour mixture over top, gently folding in each addition until blended. Fold in vanilla, Scrape into ungreased 10" tube pan. Run spatula through batter to eliminate any large air bubbles; smooth top.

3. Bake in 350 F oven until cake springs back when lightly touched, 40 to 45 minutes. Turn pan upadie down and lt hang on legs attached to pan, or on bottle, until completely cooled. Remove from pan. Serve with your favourite toppings.

Fold in sifted flour/sugar mixture.

Pour into tube pan put a knife through the batter to eliminate large air pockets, and smooth out.
Bake at 350 F until done, remove from oven and turn upside down on legs or on a bottle to cool.Put a knife around the rim to loosen cake before removing.
Serve as is or with toppings.

1 comment:

  1. mmm, I love angel food cake. I may have to make this now!