Wednesday, April 16, 2014
Angel Food Cake
Whatever the reason, I always thought that their thick fur would have the same texture of angel food cake. For that reason, I call it buffalo cake (re: weirdo).
Angel food cake would be a perfect spring dessert to have after your Easter dinner this Sunday. I ain't sayin', I'm just sayin'.
ANGEL FOOD CAKE
Recipe from Better Homes & Gardens checkered cookbook
1 1/2 c. egg whites (10-12 large eggs)
1 1/2 c. powdered sugar
1 c. flour
1 1/2 tsp. cream of tartar
1 tsp. vanilla
1 c. granulated sugar
1. After separating your eggs, allow the whites to sit at room temperature for about 30 minutes. Meanwhile, sift together powdered sugar and flour (should do this 3 times, I'm lazy and only do it once).
2. Add cream of tartar and vanilla to egg whites then transfer to a stand mixer. Beat on medium speed until soft peaks form. Slowly, add granulated sugar until stiff peaks form.
3. Fold in powdered sugar/flour mixture 1/4th at a time.
4. Pour into an ungreased tub pan - cut through the batter with a knife a few times to remove air bubbles.
5. Bake at 350˚ for 40-45 minutes. Invert cake by resting the center of the tube pan on a wine bottle (or any other bottle) and leave there until cooled. Cut around the edges of the pan to remove the cake.