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:).

 

Ingredients

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!

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