Showing posts with label Angel Food Cake. Show all posts
Showing posts with label Angel Food Cake. Show all posts

Thursday, June 25, 2015

Celebration Raspberry Angel Food Cake @LucyBurdette #recipe #giveaway

LUCY BURDETTE: What do you do if two of your old standby cookbooks give different instructions for the same recipe? I wondered this when I decided to bake a celebratory angel food cake in anticipation of the July 7 release of FATAL RESERVATIONS. 

These cakes bring back good memories for me, as my mother made one to celebrate my birthday for many years. (Covered in colored whipped cream, minus the raspberries.)

This recipe is mostly taken from the Silver Palate's The New Basics cookbook, with an assist from the Joy of Cooking. When the two disagreed, I admit I went with what seemed easiest:).



11 large egg whites
1 1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla
1/4 teaspoon almond extract
1 1/4 cup sugar
1 cup cake flour
1 cup fresh raspberries


Separate the egg whites into a clean bowl. Add the cream of tartar and the salt, and beat on high speed until soft peaks form. Beat in the vanilla and almond extracts. 

Egg whites are like black cats, hard to get a good picture!
After sifting the sugar once, begin to beat it into the egg white mixture about 1/4 cup at a time. The egg whites should look glossy and make soft peaks when beaters are removed, without appearing stiff. 

Sift the cake flour over the top of the bowl. Then place the raspberries on top of the flour. Fold in gently without stirring or beating. Egg whites can turn out like expectations if you add too much weight--occasionally deflated! 

Spoon the mixture into a clean angel food cake pan and bake at 350 degrees for 40 minutes. Check with a toothpick to be sure the batter is done.

Rube Goldberg was here...
Cool the cake for one and a half hours. My mother used to invert these cakes onto a bottle, which seemed precarious to me. So I tried the Joy of Cooking method, inverting onto four glasses. 

Panic! Panic! The cake began to fall out of the pan, so we managed to slide a fifth glass under the pan's stem.  (I couldn't take a photo of that, because two of us were too busy trying to save it, but you can see the bulge that resulted here:).


In spite of all that excitement, the cake turned out light and lovely enough to stand on its own, but we served it with a dollop of mango purée and mango and raspberry sorbet. 

Because like a lot of things in life, a new book is worth celebrating! 

Let's continue our excitement with a giveaway of FATAL RESERVATIONS, which is coming to bookstores everywhere on July 7. Leave a comment describing a cooking disaster and your email, and you'll be entered in the drawing. And don't forget to preorder!

Saturday, January 16, 2010

Angel Food Cake with a No-Brainer Blueberry Sauce

I love eggs. The incredible, edible egg really is an apt description. How many other foods work equally well in savory dishes and sweet ones?

If you're a fan of cooking competition shows like Top Chef and The Next Food Network Star, you've probably heard someone complain about having to bake something. Every season, some pro complains because baking requires exacting measurements and doesn't leave as much room for creativity as cooking. I'm not sure that's always true, but it is true about Angel Food Cake. Recipes for this classic don't vary much.

Around here, now that the cheesecake, cookies, and New Year's Bombe are gone, we're getting hungry for something sweet, so I decided to bake an Angel Food Cake. The ingredients are simple, you probably have them in your kitchen right now, and it's actually not all that hard to make. You do have to have a special pan, though.

You'll find that some recipes are positively scary, requiring superfine sugar and cake flour. I didn't use either. Instead, I mixed the dry ingredients and sifted them together a few times.

Angel Food Cake contains no fat! Yup, it's true. Ideal for all those diets everyone started after the holidays. If you're serving it to a dieting crowd, serve it with fresh fruit and Greek yogurt. Remember it does contain sugar -- it's not calorie-free! If dieting isn't a concern, serve it with whipping cream and fresh fruit. Or serve it with a sauce. I made a no-brainer blueberry reduction that's good enough for company.

Angel Food Cake

1 cup flour
1 1/4 cup sugar
1 teaspoon salt

10 - 12 egg whites
1 teaspoon cream of tartar

1 teaspoon vanilla

Preheat the oven to 350 degrees.

Mix the flour, sugar, and salt in a bowl. Sift into another bowl. Sift back into the original bowl. Repeat and set aside.

Beat the egg whites with the cream of tartar. Hint #1 Don't overbeat. The egg whites should hold a curling peak, not a stiff peak.

Divide the egg whites. Sift some of the flour mixture on one half, sprinkle on the vanilla, and fold until blended. Repeat until all of the flour mixture has been folded in. Add the rest of the egg whites and fold in. Hint #2 If you add the flour gradually to the egg whites, they'll be more likely to stay fluffy.

Spoon/pour into an Angel Food Cake pan. Do not grease! Bake 45 minutes.

Remove from oven and turn upside down immediately. Some pans come with little feet, if yours does, you can let it rest on the feet. There are those who think that it's better if the cake is in the air. The conventional method is to hang the middle part from a bottle. The neck holds the cake pan and the bottle is sturdy enough (hopefully) not to topple. My pan has a tiny middle part that doesn't fit over a bottle. I turned four wineglasses upside down and let the edges of the cake pan rest on them. Hint #3 Let cool thoroughly upside down, even overnight. Loosen the edges to remove and turn over a serving plate. Hint #4 Slice with a serrated knife.

No-Brainer Blueberry Sauce

1 1/2 cups frozen blueberries
1/2 cup Cognac
1/4 cup orange liqueur
1/4 cup sugar

This is a really a no-brainer reduction. Combine all the ingredients in a small pot, stir, and bring to a boil. Turn down to just a bit more than a simmer (uncovered) and let cook until it reduces by half, about 45 minutes.