My cousin is visiting us from Washington this week and since she's here during Cake Week, we let her choose the cake for Day 4. She chose her favorite cake to bake: Angel Food Cake.
We used a recipe from The Silver Palate Good Times Cookbook.
Heavenly Angel Food Cake
1 1/4 cups sugar
1 cup cake flour
1/2 teaspoon salt
12 egg whites, room temperature
1 teaspoon cream of tartar
1 teaspoon vanilla extract
Preheat oven to 350 degrees.
Sift 1/4 cup of the sugar, the flour, and salt together 3 times. Remember...3 times for added fluffy lightness.
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| Our middle son helped make the cake. |
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| Sifting 1 time, 2 times, 3 times |
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| Watching the egg whites |
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| This just looks dreamy... |
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| Beautiful Peaks...stiff and glossy. |
If you're wondering how to properly fold in the flour use a rubber spatula cut down through the mixture, gently scrape across the bottom of the bowl then come back up, folding some of the mixture from the bottom over close to the surface. Turn the bowl often so the ingredients are evenly distributed. Work quickly but lightly, taking care not to cause the fluffy mixture to deflate.
Folding in the flour
Pour the batter in an ungreased 10-inch tube pan. Bake until the cake springs back when lightly touched, about 50 minutes. Invert the pan over the neck of a wine bottle. Let cool several hours.
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| Ready for the oven |
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| Oven-watching |
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| Better than television |
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| Looking good! |
Run a knife around the side of the pan to loosen the cake and invert the cake onto a platter. Serve with strawberries and whipped cream, bittersweet chocolate sauce, or grated bittersweet chocolate.
The strawberries available right now are so amazingly huge! Look at them next to my phone.
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| Crazy BIG Strawberries! And oh, so sweet! |
Bittersweet Chocolate Sauce
1/2 cup water
1/4 cup unsweetened cocoa
4 ounces semisweet chocolate (chopped)
Heat in a pan until chocolate melts. Drizzle over cake, if desired.
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| Angel Food Cake with Bittersweet Chocolate Sauce- Enjoy! |
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