March 2, 2010
I love angelfood cake. Alexis does too, it's one of her favorites. It's so light, airy and just an all around a fabulous little dessert that isn't quite as heavy.
When we had company the weekend before last I wanted to have a bit of a variety when it came to dessert. I made some peanut butter cookies for Jamison and anyone else that wanted them, and then brownies and angelfood cake to round things out. I cut up some strawberries and made some whipped cream and viola...Dessert!
I've made angelfood cakes from mixes before, but this was the first time starting out from scratch. I have to say it was much easier than I had anticipated, but then again most things are it would seem! The crumb was fabulous, and the cake was airy, it was perfect!
Oh and anyone have any ideas what to do with 8 egg yolks other than brioche? Drop me a comment and let me know!
What You'll Need:
1 1/2 cups of egg whites at room temperature (Note: It took about 8 eggs.)
2 teaspoons of cream of tartar
2 teaspoons of vanilla extract
1 teaspoon of almond extract
1 cup of organic cane sugar
1 1/4 of cups powdered sugar sugar
1 cup of unbleached all purpose flour
1 teaspoon of sea salt
Place oven rack to the second lowest position.
Preheat oven to 350 F.
First up make sure your egg whites are at room temperature. It makes them beat a bit better. Place egg whites, cream of tartar, vanilla, almond extract and cane sugar in the bowl of a mixer and beat on high until stiff peaks form. Keep a close eye on this as it beats so you are sure they don't go too far.
While the eggs are beating sift flour, powdered sugar and salt together three or four times. (Note: For angelfood cake this is very important. This is one of the few times you'll see me sift something.) Set aside.
Once the eggs are beaten to stiff peaks slowly add the flour mixture a little at a time, folding to incorporate. Once all of the flour is incorporated pour the batter into an angelfood cake pan that is ungreased.
Bake for 45 minutes to an hour until cake is springy when touched and a very nice golden brown.
Cool inverted (that's upside down in case you didn't know! ;oP) and then remove from the pan. You may have to run a knife along the edge of the pan for it to release.
Serve as soon as cooled or store in an airtight container for up to a week.
Notes: Angelfood cake is good plain, or with berries and whipped cream. I was discussing angelfood cakes with someone that works at the grocery store I shop at and he said he had heard of people making strawberry and chocolate versions. I must experiment!
Posted by Dianne at March 2, 2010 10:04 AM
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That looks heavenly (pun intended)!
Posted by: Dar at March 3, 2010 10:10 AM
That looks heavenly (pun intended)!
Posted by: Dar at March 3, 2010 10:11 AM
I'll make one next time you're here! :o)
Posted by: Dianne at March 3, 2010 12:57 PM
I am so proud of you!!! Lots of people are afraid to make angel food cake. As for the eggs, I just make breakfast: French Toast, omelet, scrambled eggs. Works for me. Congrats on the cake. There is noting like the taste of a homemade angel food cake. Nella
Posted by: Nella at March 5, 2010 5:56 AM
I love angel food cake from scratch. My favorite is the chocolate angel food cake from The Cake Bible. As for the extra egg yolks, I suggest ice cream! =)
Posted by: Di at March 5, 2010 7:56 AM
The angelfood cake was really, really fabulous!
Ice cream...Now there's an idea! I need to start making up some ice creams for Ice Cream Week 2010 anyway. I usually don't use eggs in my ice creams, but I've been wanting to experiment so that should work out well!
Posted by: Dianne at March 8, 2010 12:53 PM