Skip to main content

05-02 Ani's Angel Food Birthday Cake

This is a simple and delicious recipe for Angel Food Cake from
The Best Recipe - Cooks Illustrated

WARNING: you will never be able to go back to store bought again.
Definitely use, beg, borrow, etc. a kitchen countertop mixer for this!
That being said, it is not impossible with a handheld mixer.

Sift together in small bowl:
1 c plain cake flour (or 1 c minus 2 T of all purpose flour)
3/4 c granulated sugar

In separate small bowl, sift:
3/4 c granulated sugar

In large mixing bowl of mixer on low speed, begin to beat:
12 large egg whites
When frothy, add
1 t cream of tartar
1/4 t salt
and turn up mixer to medium speed.
When soft mounds begin to appear and the whites are getting shiny,
add the separated, sifted sugar in slowly.
Continue letting it mix on Med. until soft peaks form.
Add:
1 1/2 t vanilla
1 1/2 t lemon juice
1/2 t almond extract
When blended, turn off mixer and begin to add in flour/sugar mix 3 T at a time with the
sifter on top of egg whites. Gently fold and add more and repeat until all is incorporated.
Pour batter into angel food cake pan and smooth top.
Bake at 325 degrees for 55-60 minutes
Invert pan to cool then carefully cut around edges of cake with knife to release cake.
It tastes best, of course, with fresh strawberries and a dollop of fresh cream.

(Use your left over egg yolks with a few more eggs to make french toast)
Labels:

Comments

Post a Comment

Popular posts from this blog

Tuna bean salad

Mix together: 1/3 c olive oil 3 T red wine vinegar Freshly & finely chopped chives or 1/4 t onion powder  Salt and pepper to taste Set aside. Combine:  6 oz tuna packed without liquid (if packed in oil, add less oil; if packed in water, drain) 1 can/15 oz cannellini beans, drained & rinsed 1 T capers 3/4 c cherry tomatoes, halved 1/2 T freshly chopped basil Pour dressing over and gently combine. Serve alone,  as a salad on a bead of spinach or open face sandwich on a crusty bread -both need an extra drizzle of olive oil.
Post a Comment
Read more

05-09 Mother's Day Eggs

"Eggs a la Goldenrod" is a Cooper recipe. Grandma says she has eaten it at a restaurant. This has become our Mother's day breakfast tradition served with fresh fruit (I like the grapes and strawberries), sometimes crispy bacon, fried apples and orange juice. Guess that is what you kids always thought was the perfect breakfast =) I have always liked it! Prepare 6-8 hard boiled eggs (It makes about as many servings as eggs used) Separate the yolks from the whites. Chop the whites Crumble the yolks To make sauce, melt over medium heat: 6 T unsalted butter Then whisk in 6 T flour Add in slowly, whisking constantly 3 c milk (don't use nonfat) Sprinkle with salt and pepper When thickened and bubbly, stir in whites and remove from heat. Serve this sauce over a piece of toast Sprinkle on 1/6 of the egg yolks and paprika Viola!
Post a Comment
Read more

Nordic curry

This is a mild anytime curry.  Takes 10-15 minutes. The original (dairy) sauce is from Magnus Nilsson. I double the sauce so there's plenty. Especially because I like to add vegetables and proteins. I always add the apples, sometimes skip the onion. Leftover roasted root vegetables tasted great. Regular supermarket yellow curry powder is perfect. Serve it over rice or with naan. Be generous with the salt and pepper.  Melt 4 T butter over medium heat in a sauté pan (wide, shallow).  Sprinkle in 4 T yellow curry powder and stir to combine.  Add 1-2 tart apple (Granny Smith), cored and chopped or cubed & 1 onion, finely chopped. When apples and onion are softened, sprinkle them with 2 T flour . Stir to evenly coat all.  Add 1 1/2 c heavy cream OR coconut cream , slowly, a bit at a time, whisking constantly to keep lumps at bay. When smooth, add in 1 1/2 c milk OR coconut milk in the same manner. Allow to begin to bubble and thicken before serving. Season gen...
Post a Comment
Read more