It's time to roll up your sleeves and make the "Best Angel Food Cake"!
Let me warn you that it may get messy, but it always gets messy when I am in the kitchen.
Hello Ingredients!
These are frothy egg whites...
..that transformed into something solid enough to hold a whisk!
Oh, I can't see the bowl through that screen.
Why are you using a screen, anyways?
Oh.. it is because you don't have a flour sifter!
I didn't take pictures of the oven process because I was covered in goo.
So I will just give a recap:
- I buttered a pan and covered the bottom with parchment paper
- I poured the half of the mixture into a pan
- I placed the cake onto a cloth covered with a little icing and ROLLED!
When the cake cooled, I unrolled it.
It looked like a sleigh!
I wish I made a light fluffy cream filling,
but all I had in the fridge was cream cheese.
So I made a strawberry cream cheese filling.
Side view!
Close up!
Now, for the other half of the mixture...
Angel Food Cup Cakes!
Mr. Cup Cake meets Mr. Cream Cheese Frosting.
Mr. Cup Cake gets a closer look.
Face dunk!
The Undressed Cup Cake meets the Dressed Cup Cake.
And he is jealous.
Recipe for The Best Angel Food Cake
** These instructions are for a regular tube pan:
1 1/2 cups egg whites (10-12 large), room temperature
1 1/2 cups superfine sugar, divided
1 cup sifted cake flour
1 tsp cream of tartar
1/4 tsp salt
2 tsp vanilla extract or vanilla paste
1/2 tsp almond extract
1 1/2 cups superfine sugar, divided
1 cup sifted cake flour
1 tsp cream of tartar
1/4 tsp salt
2 tsp vanilla extract or vanilla paste
1/2 tsp almond extract
Preheat oven to 325F.
In a small bowl, whisk together 3/4 cup sugar and the cake flour. Set aside.
Beat egg whites until frothy, the add cream of tartar and salt. Beat until fully incorporated then begin to add the remaining 3/4 cup of sugar 1-2 tablespoons at a time. When sugar has been added, beat egg whites to soft peaks. You will know when you have soft peaks because the egg whites will look like soft waves and when you lift the beaters, the peaks will droop back down into the batter. If your batter is falling in ribbons, it is not quite down. Don't be afraid to slow down the mixer and check a few times as you get close. Do not beat all the way to stiff peaks.
Once you have soft peaks, add the vanilla and almond extracts and beat for a few seconds to evenly distribute.
Sift the flour/sugar mixture over the egg whites in 6-8 additions (depending on your proficiency with folding flour into egg whites) and gently fold it in after each addition. It is better to take your time and do it gently than to rush and deflate the egg whites.
Spoon batter into an ungreased 9 inch tube pan with a removeable bottom. Smooth the top with a spatula and tap the pan on the counter once or twice to ensure that there are no large bubbles lurking beneath the surface.
Bake for 50-60 minutes, until the top springs back when lightly pressed. Mine took 55 minutes.
Remove from oven an invert pan over a bottle. Allow to cool completely or overnight.
Gently run a thin knife around the sides, then around the bottom, of the pan to release the cake when you are ready to serve it.
This Recipe is from Baking Sheet!
This Recipe is from Baking Sheet!
These instructions are for the ROLL:
1 package (16 ounces) angel food cake mix
5 teaspoons confectioners' sugar
1 cup (8 ounces) strawberry yogurt
1 package (1 ounce) instant sugar-free vanilla pudding mix
3 drops red food coloring, optional
2 cups reduced-fat whipped topping
5 teaspoons confectioners' sugar
1 cup (8 ounces) strawberry yogurt
1 package (1 ounce) instant sugar-free vanilla pudding mix
3 drops red food coloring, optional
2 cups reduced-fat whipped topping
Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper. Prepare cake according to package directions.
Pour batter into prepared pan. Bake at 350° for 15-20 minutes or until cake springs back when lightly touched. Cool for 5 minutes.
Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up jelly-roll style in the towel, starting with a short side.
Cool on a wire rack.
In a large bowl, whisk the yogurt, pudding mix and food coloring if desired.
Fold in whipped topping.
Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up. Cover and freeze. Remove from freezer 30 minutes before slicing. Yield: 10 servings.
Recipe taken from All Recipes
I used a cream cheese frosting:
1 package of cream cheese
2 cups of icing sugar
2 teaspoons vanilla extract
10 strawberries
You are a real angel, I love it very much, it made my day please send it to Clare, Anita and Diane, all my friends and relatives so they can be my angels too. Keep up the good job.
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