5.19.2009

Tuesday Thyme: Angel Food Cake


This recipe is expensive! A dozen eggs for one cake? I actually recommend making the cake from a box and then make the glaze to put on top of it. But it is cool to say that I know how to make it from scratch! The lemon glaze recipe is amazing. This picture is not of the actual cake I made. I just pulled it off the internet.

Angel Food Cake
(from Betty Crocker Cookbook)
12 servings

1 1/2 c. powdered sugar
1 c. cake flour
1 1/2 c. large egg whites (about 12)
1 1/2 t. cream of tartar
1 c. granulated sugar
1 1/2 t. vanilla
1/2 t. almond extract
1/4 t. salt
Lemon Glaze

1. Move oven rack to lowest position. Heat oven to 375 degrees.
2. In a medium bowl, mix powdered sugar and flour; set aside. In a large bowl, beat egg whites and cream of tartar with a mixer on medium speed until foamy. Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding vanilla, almond extract and salt with the last addition of sugar. Continue beating until stiff and glossy. Do not under beat.
3. Sprinkle powdered sugar/flour mixture, 1/4 c. at a time, over egg white mixture, folding in with rubber spatula just until sugar/flour mixture disappears. Push batter into ungreased 10 x 4 inch angel food cake pan (tube pan). Cut gently through batter with a knife to break air pockets.
4. Bake 30-35 minutes or until cracks feel dry and top springs back when touched lightly. Immediately turn pan upside down onto heat-proof funnel or bottle. Let hang about 2 hours or until cake is completely cool. Loosen side of cake with knife; remove from pan.
5. Spread or drizzle Lemon Glaze (below) over top of cake.

Lemon Glaze (from Betty Crocker Cookbook)
about 1 c. of glaze

1/3 c. butter or margarine
1/2 t. grated lemon peel
2 c. powdered sugar
1 1/2 t. lemon juice
2-4 T. lemon juice

1. In 1 1/2 quart saucepan, melt butter over low heat; remove from heat. Stir in 1/2 t. of grated lemon peel into melted butter. Stir in powdered sugar and 1 1/2 t. lemon juice.
2. Stir in 2-4 T. lemon juice, 1 tablespoon at a time, until smooth and consistency of thick syrup. Glazes one 12 c. Bundt cake, 10 inch angel food or chiffon cake or top of an 8 or 9 inch layer cake.

4 comments:

Randi said...

Mmmmm. That looks amazing. So Aaron and I are on a little diet. Let's just say with all the free time I have this summer, I can't wait to get off of it and make some things from your delicious Tuesday recipes. Until then, I will have to wait... patiently...

The Paxton Family said...

Now I'm sad that I didn't force you to bring the cake with you! ;-) Iit sounds so good!

J S said...

(sorry about the random place reply to your comment) What a relief to get it sold! We had to give the couple who took ours our deposit! We told them we would pay for the entire month of May but the Branbury wouldn't let us. Oh well, it's sold now and we are loving not having to pay for it! We are doing great just up in Montana until July, and then it's back to Utah for more school!

Lindsey Layton said...

Mmm mmm mmm. That looks good!

And congrats to Matthew on getting married :o)

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