{Or other wise titled} WAY BETTER THEN ANGEL FOOD CAKE FROM A BOX!
I married into a family that has a SERIOUS affinity for angel food cake (they seriously think it's better then chocolate). I now have a fondness for this light crisp cake, I LOVE IT! So don't be scared of the 18 egg whites, and save your yolks (I promise you can use them... think custard) and please try! You know the huge difference between a box made at home angel food cake VS a store bought angel food? Night and day right? So this is at least 2 times better (in my humble opinion).
Ingredients
18 egg whites
2 teaspoons cream of tartar
1 pinch salt
1 1/2 cups white sugar
1 cup cake flour
(remember my trick for making cake flour? remove 2 tbs or flour and replace with 2 tbs corn starch per cup of flour. Don't you just love that I saved you a trip to the store?)
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Sift cake flour and confectioners sugar together 5 times and set aside.
In a large clean bowl, whip egg whites with a pinch of salt until foamy. Add cream of tartar and continue beating until soft peaks form. Gradually add sugar while beating, and continue to beat until very stiff. Add vanilla. See how it holds it's shape on the beater? This is a soft/medium peak.
Quickly fold in flour mixture. Pour into a 10 inch tube pan.
Bake at 350 degrees for 45 minutes.
Once removed from oven invert and let cool 15-20 minutes.
Top with Fresh Lemon whipped cream and berries of choice
Lemon Cream
4 cup heavy cream
4 teaspoon vanilla extract
1/2 tablespoon confectioners sugar
finely grate the rind of one lemon
all the juice from the lemon you just zested (practical right)
1 tablespoon white corn syrup (this helps cream hold it's shape for decorating, called STABELIZED WHIPPED CREAM, it will not loose it's volume.)
Best to have a cold metal bowl and cold cream. I put my kitchen aid bowl in the freezer for a minute and then let it rip in the machine.
In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla, sugar, lemon juice and corn syrup until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like {hint: if cream is over beaten you can add a dash of unbeaten cream to smooth it out.}
Now enjoy the fruits of your labor.
I married into a family that has a SERIOUS affinity for angel food cake (they seriously think it's better then chocolate). I now have a fondness for this light crisp cake, I LOVE IT! So don't be scared of the 18 egg whites, and save your yolks (I promise you can use them... think custard) and please try! You know the huge difference between a box made at home angel food cake VS a store bought angel food? Night and day right? So this is at least 2 times better (in my humble opinion).
Ingredients
18 egg whites
2 teaspoons cream of tartar
1 pinch salt
1 1/2 cups white sugar
1 cup cake flour
(remember my trick for making cake flour? remove 2 tbs or flour and replace with 2 tbs corn starch per cup of flour. Don't you just love that I saved you a trip to the store?)
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Sift cake flour and confectioners sugar together 5 times and set aside.
In a large clean bowl, whip egg whites with a pinch of salt until foamy. Add cream of tartar and continue beating until soft peaks form. Gradually add sugar while beating, and continue to beat until very stiff. Add vanilla. See how it holds it's shape on the beater? This is a soft/medium peak.
Quickly fold in flour mixture. Pour into a 10 inch tube pan.
Bake at 350 degrees for 45 minutes.
Once removed from oven invert and let cool 15-20 minutes.
Top with Fresh Lemon whipped cream and berries of choice
Lemon Cream
4 cup heavy cream
4 teaspoon vanilla extract
1/2 tablespoon confectioners sugar
finely grate the rind of one lemon
all the juice from the lemon you just zested (practical right)
1 tablespoon white corn syrup (this helps cream hold it's shape for decorating, called STABELIZED WHIPPED CREAM, it will not loose it's volume.)
Best to have a cold metal bowl and cold cream. I put my kitchen aid bowl in the freezer for a minute and then let it rip in the machine.
In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla, sugar, lemon juice and corn syrup until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like {hint: if cream is over beaten you can add a dash of unbeaten cream to smooth it out.}
Now enjoy the fruits of your labor.
Yep he get's his own cake!
1 comment:
Made this for Easter dessert. Everyone loved it! Kids asked me to make it again soon. I just have to buy more eggs! Thanks
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