Tuesday, August 04, 2009
Angel Food Cake
Have a bowl full of egg whites that need to be used? This angel food cake is slightly different from ones I've made in the past as it uses confectioner's/icing sugar for part of the sugar content. It is very light and pretty. I improvised a glaze of confectioner's sugar/water and pearl sugar which gave it a nice crunch on top. The dried fruit looks pretty as well.
Make sure your eggs have sat at room temperature for a good long while before you start whipping them and you should find this an easy enough cake to bake.
From the Betty Crocker picture Cookbook, 1950 ed.
You Will Need:
a 10 inch tube pan-ungreased. Preheat oven to 350 degrees F. (this recipe specifies a preheat, which is unusual for angel food cake, I think)
1 cup cake flour
1 1/2 cups confectioner's sugar
In a large mixing bowl:
1 1/2 cups egg whites
1 1/2 teaspoons cream of tartar
1/3 teaspoon salt
2 teaspoons vanilla extract
Beat until foamy. Gradually add-about 2 tablespoons at a time, 1 cup of granulated sugar. Beat about ten seconds between additions.
When stiff peaks form. sift in the flour mixture 3 tablespoons at a time, folding just until absorbed. Pour into pan and with a knife, cut in widening circles to break any air bubbles. Set on a baking sheet in the oven and bake until cake springs back when lightly touched-about 40 minutes. Hand on a funnel to cool. When completely cool, loosen with a sharp knife and release. Glaze and decorate as you prefer.