What's Baking: Angel Food Cake


Given a recent sale on organic strawberries at Golden Harvest, I of course couldn't resist buying a few packages, and found that I suddenly had a large berry supply in my fridge and couldn't eat them fast enough. The solution? Bake an angel food cake! I last baked an angel food cake back in April while still in Philadelphia, so it was time to give it a whirl here in Northern Wisconsin. Our old stove is a bit temperamental (it heats to about 100 degrees over the temperature it's set to), but I think I've figured out it's quirks. (An oven thermometer is key!) I followed the recipe I used last time for the most part, but since I had the hard stuff on hand, I substituted in Amaretto liqueur for the almond extract. I also upped the portions of vanilla and Amaretto to bring out a little more flavor. The resulting cake was light, dare I say, moist, and overall delicious. Now, if only I could master getting it out of the pan without completely destroying the top of the cake! Guess I'll just have to bake another one.

Angel Food Cake (printer-friendly version)
makes eight servings

1 cup cake flour (spooned and leveled)
1/4 teaspoon kosher salt
12 large egg whites, room temperature (or 2 1/4 cups of pre-packaged egg whites)
1 teaspoon cream of tartar
1 1/4 cups granulated sugar
2 teaspoons pure vanilla extract
1 teaspoon Amaretto liqueur

1. Preheat the oven to 350 degrees.
2. Add the blade attachment to the bowl of a food processor. Pour in the sugar. Process for two minutes, or until the sugar is super-fine. Pour the sugar into a bowl and set aside.
3. Sift the flour and salt into a medium bowl. Set aside.
4. Pour the room temperature egg whites into the bowl of an electric mixer. Whip at medium-high speed until the egg whites are frothy.
5. Add in the cream of tarter and beat until soft peaks form. This should take several minutes.
6. Once soft peaks form, gradually beat in the super-fine sugar. Continue beating until stiff peaks form. This should take about three to five minutes.
7. Once stiff peaks form, beat in the vanilla extract and amaretto liqueur.
8. Carefully transfer the whipped egg white mixture into a large shallow bowl.
9. Sift in the flour mixture in several batches. Gently fold in the flour mixture between each addition.
10. Once the flour is incorporated, carefully spoon the batter into an ungreased angel food cake pan. Use a knife to cut through the batter to remove any air bubbles. Use a spatula to even out the top of the batter.
11. Bake in the oven for 35-40 minutes, or until the cake is golden brown and springs back when touched.
12. Invert the pan on a wire rack and let cool for one hour.
13. After an hour, use a knife to cut around the edge and center cone of the cake pan. Gently shake the remove the cake. Use a knife to remove the bottom of the pan from the top of the cake.
14. To make a strawberry dessert, top with mashed fresh strawberries and a healthy dollop of freshly whipped cream (see recipe below). Serve immediately.

Amaretto Whipped Cream
makes about 4 healthy servings

1/2 cup organic heavy cream
1/2 tablespoon confectioner's sugar
1/4 teaspoon Amaretto liqueur

1. Chill your mixing bowl and whisk in the freezer for about 15 minutes.
2. Pour the heavy cream into the chilled mixing bowl, and whip at high speed. When cream begins to thicken, add the sugar and amaretto.
3. Continue to whip the cream until stiff peaks form.
4. Use immediately.
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