Friday, June 29, 2012

you're no angel food cake

you know, i don't just share any and every recipe on here. only my pure favorites- one that are tested, proven and fabulous. this is another one of my mother's and it is straight from heaven [pun intended]. it's justin's favorite. i know a lot of people are intimidated by it but it's pretty easy peasy if you have the right pans. i just use my mom's [can't spring for my own....actually i can. just won't. my mother likes to be needed]. you need a spring-form pan whose bottom comes loose and a sifter. so you're welcome world. and i'm sorry diet.
angel food cake

12 egg whites [room temperature]
1/4 tsp salt
1 1/2 tsp cream of tartar
1 1/2 tsp vanilla
1/4 tsp almond extract
1 1/2 cups sugar
1 cup cake flour [don't even THINK about using normal!]
landon wondering what the noise is - he doesn't like it
mom, are you going to be done any time soon? [no]
these are soft peaks
the sifter & cake flour - mom! i found some paper on the floor- i'm gonna eat it, k?
thanks for giving me beaters & other kitchen gadgets to play with - you're the best
you can't tell, but these are hard peaks
folding in gently
ooohhh! trash can. i bet this has lots of fun flavors
i KNEW i shouldn't have played with the trash - totally worth it
ready to go swimming! oh look - something i shouldn't have
i better hurry and go get it
almost there! victory is MINE!
beat egg whites and salt in a large bowl at high speed until foamy [AGES!]. add cream of tartar, vanilla, and almond extract. beat until soft peaks form [AGES and AGES and AGES!]. gradually add 3/4 cup of sugar, 1 Tb at a time, beating until stiff peaks form [not as long as before]. sift flour and remaining 3/4 cup of sugar together. sift it again over the egg-white mixture, 1/4 cup at a time. gently fold [and i mean gently- image it's your first borns tushy] after each addition. meaning touch it as little as possible! too much beating = egg whites shrinking down. gently spoon into ungreased 10" tube pan. bake 375 degrees for 30-35 minutes until cake springs back when lightly touched. invert pan, cool, and run knife along edges to loosen. serve with HOMEMADE whipped cream [heavy cream, sugar, vanilla] and strawberrys. or really shake it up and add chocolate quik for best results. you'll thank me later.
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1 comment:

Kari said...

While I may be adventurous with my dinners, I don't go out of my way for baking so I don't know if I will ever attempt. Especially since I don't have the right equipment.

However, I love how you include Landon in the pictures with commentary :) It makes me smile.

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