Monday, June 18, 2007
Angel Food Cake
I made my first angel food cake for our Father's Day BBQ on Saturday. Well, everyone ate so much that the cake was forgotten.. oops! Oh well, hubby and I have been enjoying it ;) Angel food is one of my favourite cakes - it's so light and sweet, and the best part - fat free! woohoo!
This will make 12 servings.
1 1/2 cups egg whites (I think I used 10 large egg whites)
1 1/2 cups sifted powdered sugar
1 cup sifted cake flour or 1 cup minus 2 tbsp. all-purpose flour
1 1/2 tsp. cream of tartar
1 tsp. vanilla
1 cup granulated sugar
1. Allow the egg whites to sit at room temperature for about 30 minutes prior to starting this recipe.
2. Sift powdered sugar and flour together 3 times; set aside.
3. Add the cream of tartar and vanilla to the egg whites. Beat with an electric mixer on medium speed until soft peaks form (the tips will curl at this stage). Gradually add the granulated sugar and continue beating at medium speed until stiff peaks form (the tips will stand up straight).
4. Sift about 1/4 of the dry mixture (powdered sugar and flour) over the beaten egg whites and fold in gently. To fold in the dry mixture, use a rubber spatula to "cut through" the mixture. Drag the spatula along the bottom of the bowl then bring it back up and across the top. Repeat, folding in dry mixture 1/4 at a time. Pour into an ungreased bundt pan. Gently cut through the batter to remove any air pockets (use a knife or small metal spatula to do this).
5. Back on the lowest rack of the oven at 350 degrees for 40-45 minutes. The top of the cake will spring back when lightly touched. Immediately turn the cake upside down (leave it in the pan) and cool thoroughly on a wire rack. After cake is cool, loosen the sides of the cake from the pan.
Angel food cake freezes remarkably well! Just place the cooled cake in a freezer baggie or wrap in freezer-proof plastic wrap. It can remain in the freezer for up to 3 months.
Another, not so zoomed, photo. It is excellent with red berries and homemade vanilla ice-cream :) Not so fat-free that way, though! lol
The original recipe used came from the Better Homes and Gardens Cookbook I've had for years. I like to think of it as Old Faithful :) It's a goodie!
Better Homes and Gardens Test Kitchen (1996). Better Homes and Gardens New Cook Book. Meredith Publishing Group: Des Moines, IA.