This recipe has a little story that goes along with it. I'll try to keep it short and sweet. Our 3-year-old daughter Isabelle walked into the kitchen yesterday afternoon as I was doing the dishes. She said "look at my face" which obviously had makeup all over it. When I asked "Isabelle, did you get into Carly's makeup?" she said "NO!" and proceeded to run into her room and hide under her covers. So I again asked her, and she again denied putting makeup on her face. As we were driving to dinner, my husband and I tried to instill in her the fact that telling the truth is better than telling lies - to no avail. She then wiped her face on her dress and said "see, I don't have makeup on my face, it's on my dress!" Nice try kid.
We asked her one more time "Isabelle, did you put makeup on your face?" To which she replied, "No. I was sleeping, and an ANGEL came and put makeup on my face. But I said NO, NO, NO."
Even after attempting to bribe her to tell the truth, she still insisted that an angel did it. She finally gave in and told the truth when asked if she wanted to sit next to her dad at dinner. The truth was way too easy, and took way too long to get out of her. Hence, my recipe:
Angel Food Cake Master Recipe
Makes one 10-inch cake (8 to 10 servings)
This makes a light, dreamy cake. If you can't find superfine sugar, measure out an equal volume of regular granulated sugar and run it in a food processor fitted with a metal blade for two minutes.
1 1/2 cups powdered sugar
1 cup cake flour
12 egg whites (about 13/4 cups), room temperature
1 1/2 teaspoons cream of tartar
1/2 teaspoon salt
1 1/4 cups superfine granulated sugar, such as C&H Baker's brand
2 teaspoons vanilla
Preheat oven to 350 degrees. Combine the powdered sugar and cake flour in bowl and sift twice; set aside. In the grease-free bowl of electric mixer, beat egg whites on medium speed until foamy, about 30 seconds. Add cream of tartar and salt. Continue whipping whites on medium-high speed until soft peaks form; add the granulated sugar in three additions, slowing down the mixer while adding the sugar. When all of the sugar has been added, the whites should be firm, glossy and hold medium peaks.
Fold vanilla into whites. Fold the flour mixture into whipped whites in four additions. Pour batter into an ungreased 10-inch tube pan, smooth the batter with a spatula and drag a clean knife through the pan to release any large air bubbles. Bake in the lower third of the oven until the top is golden brown and a wooden skewer inserted into the center of the cake comes out clean, 40 to 45 minutes. Immediately invert cake over a bottle or onto the pan's legs. Allow the cake to cool completely.
To remove from pan, run a thin knife or metal spatula around the outside of the cake, turn pan upside down and tap firmly to release cake. To serve, slice with a serrated knife using a sawing action. Chocolate variation: Grate 2 ounces of bittersweet chocolate on the large holes of a box grater. After folding the dry ingredients into the batter, fold in the chocolate and bake as directed.
6 comments:
12 egg whites?? Holy cow. What do you mean by "invert cake over a bottle or onto the pan's legs"?
The egg whites are what make it so light and fluffy!
You bake it in a tube pan - some of which have "legs" that you can stand it on when upside-down. Or if you don't have one with legs, you can use a bottle and flip the cake over onto the bottle (in the "tube") so the bottom doesn't touch anything. I think.
So is a tube pan the same thing as a bundt?
Do a google search or on Amazon - tube cake pan, and you'll see an example of a tube pan next to a bundt cake pan.
Little stinker - we are dealing with the same thing with Ryder - he'll do something in plain sight yet deny that he had anything to do with it.
Can you take a picture of it inverted onto a bottle? I don't quite get it yet, but I have always wanted to make an angel food cake.. Pictures are always good!
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