Angel Food Cake Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |
Google
 
Web dorothymcnett.com

See Also: Cakes · Class Favorites · Cooking Club · Desserts

Angel Food Cake

From Dorothy McNett's recipes at www.dorothymcnett.com. Known as Angel Food Cake, which was very popular many years ago. I guess it was used to feed the angels in the house! We always had this for our birthday cakes, little angels that we were. It is perfect with fresh berries or cherries when in season with a powdered sugar lemon glaze.

1 cup all purpose unbleached flour, sifted or whisked before measuring
1 1/2 cups powdered sugar

1 1/2 cups egg whites (takes about 11-12 eggs)
1 1/2 teaspoons cream of tartar
1/4 teaspoon fine sea salt

1 cup crystalline brown sugar (turbinado)
1 1/2 teaspoons real vanilla extract or vanilla paste

For the Glaze:
1 1/2 cups powdered sugar
2-3 teaspoons lemon juice

Preheat oven to 350 degrees. Make sure you have the proper "angel food pan" and that it is very clean with no oily residue. Do not grease or flour the pan, just set it aside for now. Measure the flour and the powdered sugar, combine in a bowl and whisk together very well. Set aside. Using a large metal mixing bowl for either your stand mixer or an electric beater, carefully separate the eggs. Do not get any of the egg yolk into the whites. Save the egg yolks for another recipe or discard them now. Beat the egg whites until foamy, and then add the cream of tartar and salt and continue beating until soft peaks. Gradually beat in the sugar to form a stiff meringue. Now remove the beater and gently fold in the vanilla and flour mixture using a silicone or rubber spatula. Gently push batter into the pan, very gently! Do not break up those air bubbles! Bake 40-45 minutes or until top springs back when gently touched. Remove from oven, invert pan onto its feet and let it hand upside down until cold. If making the glaze, in food processor with steel chopping blade in place, whirl the powdered sugar with the lemon juice until a dripping consistency. Pour over the cool cake and let it drizzle down the sides and garnish with fresh berries.

Recipe created 2007-05-08.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.