Monday, April 22, 2013

Angel Food Cake

Angel Food Cake

1-1/3  Cups  Flour
1-1/3  Cups  Sugar
2  Cups  Egg Whites  (approximately 16)
2  teaspoons  Cream of Tartar
2  teaspoons  Vanilla Extract
1  teaspoon  Almond Extract
1/4  teaspoon  Salt
1  Cup Sugar

Sift together 1-1/3 Cups Flour and 1-1/3 Cups Sugar into a bowl; set aside.
In a stand mixer, using the wire whip attachment, beat Egg Whites until stiff.  Add Cream of Tartar, Vanilla Extract, Almond Extract, Salt, and 1 Cup Sugar.  Gently stir in Flour-Sugar mixture, 1/3-cup at a time, just until mixed.  Spoon into an un-greased Angel Food Cake pan.  Bake at 350* for 50 minutes.  Cool, upside down, until completely cool.  Separate cake for edge and center of the pan with a knife before removing from pan.  Glaze with a mixture of Powdered Sugar and Milk.  Serves 16.

Want some variations?  For a Chocolate Angel Food Cake (pictured above), add 1/4-Cup Cocoa to the Flour-Sugar mixture and 1 Tablespoon to the Glaze.  For a Mocha Angel Food Cake, substitute 1/3-Cup instant Mocha mix for some of the Sugar in the Flour-Sugar mixture.

"But seek ye first
the kingdom of God, and
His righteousness..."
Matthew 6:33

 I used 3 packets of Mocha

Three Angel Food Cakes:
Vanilla, in the back,
Chocolate, on the right,
Mocha, in the front 

 Isn't this double tulip beautiful?

Why bother making a home-made Angel Food Cake?  Isn't a boxed mix just as good?  And what about all those Egg Yolks that aren't used?

Yes, please DO bother to make a home-made cake--it is far superior to a boxed mix, and not a bit hard!  (Your family will thank you!)

And about those Egg Yolks?  Well, around here, Angel Food Cake is kind of a 'left-overs' cake.  When I make anything that calls for Egg Yolks and not the Whites (specifically Sour Cream Lemon Pie), I freeze the Egg Whites in a quart-size freezer bags, writing how many Whites are in it, and adding to the bag until it's full.  Then, when I have enough Egg Whites, I'll make Angel Food Cake.  I cleaned out my freezer a few weeks ago and, to my shame, I found enough Egg Whites to make three cakes.  {blushing}  I think I need to clean my freezer more often....

From Southern Fixin's, page 325

1 comment:

Melanie Bowman said...

Makes me want to start baking. I prob have enough whites in the freezer for 20 cakes since we just had a flock of pullets and peewee size eggs to give away. Peewees make the best cakes.I usually bake 3 big ones & 3 minis at a time. Last fall I tried pumpkin angel food cakes. They were a big hit. We use the yolks for making noodles.