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Posts Tagged ‘Angel Food Cake’

Angel Food Cake platedMy niece makes a mean angel food cake. When I incorporated “angel cake” into the soon-to-be-released Thimbles and Thistles, I begged her for the recipe and she willingly shared.

If you’ve never had homemade angel food cake (as in completely from scratch)  – the effort is worth it!

Angel Food Cake ingredients

Simple ingredients

Angel Food Cake egg whites

You need about nine to 10 eggs, separated. Let egg whites come up to room temperature.

While the eggs are warming (or is it chillin') sift powdered sugar and flour together.

While the eggs are warming (or is it chillin’) sift powdered sugar and flour together.

Alternate the two in your sifter  - it comes out beautifully.

Alternate the two in your sifter – it comes out beautifully.

Once egg whites are up to temp, mix with vanilla and cream of tartar until soft peaks form.

Once egg whites are up to temp, mix with vanilla and cream of tartar until soft peaks form.

Blend in granulated sugar until stiff peaks form.

Blend in granulated sugar until stiff peaks form then gently fold in flour mixture.

Spoon into a tube pan.

Spoon into a tube pan.

And bake in 350 degree preheated oven.

And bake in 350 degree preheated oven.

Remove when golden brown.

Remove when golden brown and cool completely.

Run a knife around inside of pan to loosen edges then insert onto a serving platter or cake plate.

Run a knife around inside of pan to loosen edges then insert onto a serving platter or cake plate.

Yum! Don't you just want a piece right now?

Yum! Don’t you just want a piece right now?

Angel Food Cake

1 1/2 cups egg whites (about nine eggs)

1 1/2 cups sifted powder sugar

1 cup sifted flour

2 tsp cream of tartar

1 teaspoon vanilla

1 cup sugar

Berries (optional)

Whipping Cream (optional)

Preheat oven to 350°.

Bring egg whites to room temperature.

Sift powdered sugar and flour together three times (Alternate the flour and sugar when putting it into the sifter. It makes sifting easier).

In large bowl beat egg whites, cream of tartar, and vanilla, with an electric mixer on medium speed until soft peaks form.

Gradually add sugar about 2 tablespoons at a time, beating until stiff peaks form.

Sift about 1/4 of the flour mixture over beaten egg mixture; fold in gently. Repeat folding in remaining flour mixture by fourths.

Pour into an ungreased 10-inch tube pan. Bake on lowest rack in oven for about 40 minutes or until top springs back when lightly touched.

Immediately invert pan and cool completely, about an hour.

Slide a knife around the side and center of the tube pan. Remove cake to a serving plate. Garnish with berries and whipping cream, if desired. Yield: approx. 8-10 servings.

 

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Angel Food Mini Cakes

The other day I needed to make a dessert for a meeting. My stove was still serving as the world biggest paperweight with the inability to do anything but take up space in my kitchen.

So I started racking my brain for something good that would not require me to bake or cook on the stovetop. What I came up with was something really easy and pretty tasty.

Ingredients for Assembling Angel Food Mini Cakes

Freshly Whipped Cream with Vanilla. Please ignore the fact that I'm sloppy and spilled vanilla extract all over the bottle and dribbled on the counter. Thank you.

Pretty little cakes, just waiting for filling.

The wait is over, filling is in place.

Ready for transport...

Ready to be eaten!

Angel Food Mini Cakes

Angel Food mini cakes

1 box of Jello Mousse Mix

Whipping Cream

Powdered Sugar

Vanilla Extract

Raspberries

Mix mousse according to package directions. Set aside. Use heavy cream and whip until it starts to form peaks. Add in a dash of vanilla extract and a sprinkling of powdered sugar. If you are using a small carton of cream, use about a 1/2 tsp. of vanilla and 1/4 cup of sugar. If you want to use something like Cool Whip  and save yourself the work of this step, go ahead. You’ll miss out on the fresh whipped cream flavor, but if you can live with it, so can I.

Rinse raspberries and gently pat dry on a paper towel.

If you like to slave over a hot stove, by all means, make your own angel food cakes. But I have to tell you, I found these little gems at Costco, pre-made and ready to go and they were excellent! Moist and flavorful and probably better than I could make. So I have decided to embrace the pre-made cakes with abandon!

Fill the centers of each cake with a generous spoonful of the mousse mix. Top with a dollop of whipped cream and then nestle a juicy raspberry right into the centers. Serve on a pretty platter and prepare to be complemented on your excellent dessert!

Enjoy and Happy Entertaining!

Shanna (a.k.a. The Shortcut Taker)

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