NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!
"It's not what we have in our life, but who we have in our life that counts." ~ J. M. Laurence
It was my mother's 95th birthday last weekend so of course we had to celebrate. It has become our family tradition that I make the homemade cake/dessert of the birthday celebrant's choice. My mother asked for angel food cake, so I decided it was time to make my first 'scratch' angel food cake.
RECIPE OF THE WEEK
The cake was delicious, and surprisingly easy...hardest part was separating a dozen egg whites. I had set aside a 'prize winning' recipe some time ago that I was planning to try but couldn't find it last weekend so I made the recipe below, which I found online in various places and variations, which I combined. Of course, I found the other recipe yesterday! The ingredients are the same but the amounts and proportions different...I may also give it a try sometime to decide which is the winner!
HOMEMADE ANGEL FOOD CAKE
- 1 cup cake flour
- 3/4 cup + 2 tablespoons sugar
- 12 large egg whites
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 3/4 cup sugar
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon almond extract
Heat oven to 375 degrees F. Use a two-piece angel food cake pan, do not grease because the cake 'climbs' the sides of the pan as it bakes.
Separate egg whites one at a time into a small dish first, making sure there is no yolk in the whites before adding them to a large mixing bowl; set aside. Sift the cake flour and 3/4 cup + 2 tablespoons sugar together; set aside. Combine the extracts in a small bowl; set aside.
Beat egg whites, cream of tartar and salt until it forms soft peaks. Add the other 3/4 cup of sugar slowly, then beat on high until stiff peaks form. Add the flour mixture and extracts by either beating on LOW while you slowly add them or fold in by hand.
Spoon the batter into ungreased angel food cake pan and move a knife through the batter to remove air pockets. Bake 30-35 minutes, until top springs back when touched lightly with finger. Invert pan on bottle or funnel to cool completely.