Archive for July, 2012

Cooking with kids: Angel Food Cake

Summertime means easy and light cooking. And of course, angel food cake – light, sweet, fluffy, no fat, delicious with seasonal strawberries, raspberries, or blueberries. And a dollop of whipped cream.  This is officially our favorite summer dessert:

Angel Food Cake

Ingredients:

1 1/2 cups egg whites (10-12 large)
1 1/2 cups powdered sugar
1 cup cake flour or all-purpose flour
1 1/2 teaspoons cream of tarter
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Step 1:  Separate eggs. Put the egg whites in large mixer bowl. Allow egg whites to stand at room temperature at least 30 minutes. (If your kids are helping separate the eggs, have them break each egg into a small bowl. Then, if the yolk is successfully separated and there is no yolk in the egg white, you can easily pick out any egg shell bits. Then, dump the small bowl of egg white into the large mixer bowl.  You don’t want ANY egg yolk in the egg whites.)

Step 2:  Sift powdered sugar and flour together 3 times and set aside.

Step 3:  Add cream of tarter, vanilla, and almond flavoring to egg whites.  Beat with electric mixer until soft peaks form (medium to medium-high speed). Watch carefully, for when soft peaks just begin to form.

While continuing to mix, gradually add granulated sugar, about 2 T at a time, beating until stiff peaks form. (Don’t over beat.) Remove from mixer.

Step 4:  Sift about 1/4 of the flour mixture over the beaten egg whites and fold in gently. Repeat, folding in remaining flour by fourths.

Step 5:  Pour into ungreased 10″ tube pan. Gently cut through batter with a table knife to remove any large air pockets. Level the top.

Step 6:  Bake 40-45 minutes at 350 degrees until golden on top. (Don’t open oven until the cake is done).

Step 7:  When done, immediately invert cake, and cool thoroughly in the inverted pan. Gently loosen sides of the cake from pan and remove.

Now, top with fresh berries and whip cream, and enjoy!

Note:  If you don’t have an angelfood cake pan, you can make this in a 9 x 13″ pan, but reduce cooking time to 30 minutes.

Another Note:  My mixer bowl isn’t very large, so I end up dumping the beaten egg whites in an XL bowl, then folding in the flour. Otherwise, it gets a bit messy.

Photo by DailyCraft(I’d love to get a photo of an angel food cake we make, but, it gets eaten so fast… by my little angels…)

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