Wow I have not updated this blog since June 14th! Sorry about that! Both Dawn and I are slipping, mostly me! Here is the latest addition to her Sweet Freedom series!
A Cake
Fit For Angels
Did you
ever wonder how Angel Food cake got its name? Although there is no official documentation, it's believed
that the Pennsylvania Dutch were the original makers and namers of the cake. The cake was presumably named because
it is light and airy enough to be food fit for angels.
Angel
Food Cake is made with a large quantity of egg whites and no shortening or
leavening. A fun and colorful way
to serve this cake is to break it into pieces and layer in a large glass bowl
with different fruits, berries and cool whip.
A gluten
free version of this cake can be made easily by choosing lighter gluten free
flours like sweet rice or tapioca.
Although
I like Angel Food Cake, my personal favorite is Yellow Angel Food Cake. I used to beg my grandmother to make it
for me when I was a little girl.
It's a denser cake than the traditional white Angel Food Cake and is
usually topped with a sea foam icing.
Both
cakes are great for those of us who are dairy free as there is no milk or
butter in these recipes. I've
included a typical recipe for Angel Food Cake and my grandmother's recipe for
Yellow Angel Food Cake. Enjoy!
Angel
Food Cake
Ingredients
1 cup
gluten free flour
3/4 cup
sugar
2
tablespoons sugar
12 large
egg whites, MUST be room temperature
1 1/2
teaspoons cream of tartar
1/4
teaspoon salt
3/4 cup
sugar
1 1/2
teaspoons vanilla
1/2
teaspoon almond extract
Directions
Note: For
those not used to making angel food cakes Don't get any yoke in the whites, if
you do throw out and start over. I always separate the egg in a glass first.
Then if no yoke pour into measuring container.
DO NOT
GREASE PAN.
Heat oven
to 375°.
Sift the
cake flour and 3/4 cup + 2 Tbsp sugar; set aside.
Combine
the extracts in a small bowl; set aside.
Beat egg
whites, cream of tartar and salt until it forms peaks.
Add the
other 3/4 cup of sugar slowly, then beat on high until stiff peaks form.
If you
have a mixing guard for your mixer bowl now would be a good time to attach it.
Beating
on LOW, add flour mixture and extracts slowly.
Make sure
you fold in the sides and bottom of your mixing bowl.
(You can
fold in flour mixture by hand but this way is faster.) Spoon into an angel food
cake pan.
Move a
knife through batter to remove air pockets.
Bake
30-35 minutes or until top springs back when touched lightly with finger.
Invert
pan onto a tin funnel to cool completely.
Yellow
Angel Food Cake
6 eggs
1 ½ cups sugar
¼ tsp
almond
1/4 tsp
salt
¾ tsp
cream of tarter
½ cup
cold water
½ tsp
vanilla
1 ½ cups of gluten free flour
Beat egg
yolks, salt and water. Add sugar slowly. Beat until thick and light. Add flavorings. Fold in flour by hand, then
the beaten egg whites. (Do not beat this mixture) Bake 350 for I hour.
Sea foam
Icing
Ingredients
2 egg
whites, unbeaten
1 1/2
cups brown sugar
5
tablespoons ice water
1/8
teaspoon salt
1 1/2
teaspoons dark corn syrup
1/8
teaspoon cream of tartar
1
teaspoon vanilla
Directions
Put first
six ingredients in top of double boiler and place over boiling water.
Beat on
low speed until ingredients are thoroughly mixed. Cook on medium heat. Cook
beating constantly on high speed until icing stands by itself.(about 5 min.)
Remove from heat. Add 1 teas. vanilla. Beat for 1 more minute.
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