I’ve been meaning to write a post for like a week and a half now, and finally sitting down to get one written! It’s been an interesting week or two, the least of which being that I turned 22 (yes, yes, cue Taylor Swift). Let’s see, there was Father’s Day, my birthday, two days of helping out at my new part time job, a phone interview for a full time job, a baseball game and dinner downtown, a bonfire, and today a networking-for-a-job meeting. Whew.
Really, though, I am relieved that things are picking up in the job sphere for the moment. And wouldn’t you know it? After the phone interview, I had to get down to business. The next step consisted of a five part creative exercise which I spent a few days flexing my brain muscles to work on. Fingers are crossed that they like my ideas so much that they want to hire me!
At any rate, as a passing gesture to my birthday I thought I’d post another cake recipe. (Who doesn’t like cake, right?) I’m going to throw you for a loop here and say that it’s not the super delicious cake I had for my birthday (not to worry – recipe to come). But it is the super delicious cake I made on my birthday for my mom’s book club gathering at our house. This recipe came from a family friend who is an absolutely fabulous cook, and it is perfect for the summer with some fresh fruit on top.
Angel Food Cake
– 1 cup (3 oz) sifted plain cake flour (regular flour is fine)
– 1 1/2 cups (10.5 oz) sifted sugar
– 12 large egg whites (1 3/4 cups plus 2 tbsp) at room temperature (oops, I did it with cold)
– 1 tsp cream of tartar
– 1/4 tsp salt
– 1 1/2 tsp vanilla extract
– 1 1/2 tsp lemon juice
– 1/2 tsp almond extract
Preheat your oven to 325 degrees and get out some bowls. Whisk the flour and 3/4 cup of the sugar in a small bowl. Place the remaining 3/4 cup sugar in another small bowl.
Next you will want to beat the 12 egg whites in a large bowl at low speed until just broken up and beginning to froth. Add the cream of tartar and salt and beat at medium speed until the whites form very soft, billowy mounds. Still at medium speed, beat in the 3/4 cup sugar about 1 tablespoon at a time until all of the sugar is added and the whites are shiny and form soft peaks.
Add the vanilla, lemon juice, and almond extract to give the cake its nice flavor, and beat until just blended. Sift the flour-sugar mixture over the whites about 3 tablespoons at a time and gently fold in. A rubber spatula will do the trick here.
Grease (and I mean spray then take a paper towel and make sure every inch is covered) whatever pan you’d like to use – whether a 9 in large tube pan as the recipe calls for or a bundt pan like we used. Gently pour/scrape the mixture into chosen pan and rap it a couple times on the counter to remove any air bubbles. Bake for 50-60 minutes or until the cake is golden brown and the top springs back when pressed firmly.
I waited about 15 – 20 minutes before removing the cake. Despite your best efforts (or maybe you have a better non-stick pan), you will have to carefully get your angel food cake out of the pan. I found that using a butter knife to slide around the edges to get the cake loose as a whole helped a lot.
Let the cake cool and serve with some refreshing fresh fruit! Strawberries and blueberries would make this the perfect Independence Day treat this 4th of July for any Americans out there.
This was my first time making an angel food cake, but despite my worries it turned out just fine. We paired it with strawberries and then blueberries with a bit of blueberry syrup, but angel food cake is very versatile. What do you like to pair with it?
Thanks for reading, cheers! Hope everyone is having a great week and a fantastic start to summer. Until then…