It has been far too long in-between posts. I am so sorry for that. I hope to improve that in the future because……I GOT A NEW JOB! I will be a pastry chef at 3 of the best restaurants in the area! I will be trying out all kinds of new recipes and techniques. I am so excited about it. Last weekend I did 2 different kinds of Crème Brule and this weekend, as you can see, I made Angel Food. Kevin and I tried a dessert while staying in Madison that I need to try and recreate. It was slices of cake soaked in a run cream sauce with pears. It was incredible and I have some idea of how to really amplify it.
I found just a simple, basic Angel Food recipe from one of my many cookbooks. This recipe is from Chez Panisse Café Cookbook. I had to change it a bit to fit what I had in the house but it baked up beautifully and tastes like Heaven. 😀 Don’t use a mix unless you have too. I promise….you can make it from scratch.
Angel Food (No Cream of tartar)
Credit: Chez Panisse Café Cookbook by Alice Waters (page 224)
- 1 1/2 cups egg whites (about 12 eggs)
- 1/2 tsp vanilla
- 2 tsp lemon juice (you can also add rose or orange blossom water)
- 1 cup cake flour
- 1 1/2 cups sugar
- 1/2 tsp salt
- 1 tsp cream of tartar* I didn’t have any in the house so a little hint is: you can replace will either lemon juice or vinegar. 1/8 tsp per egg in recipe. Your cake will not get quite as high (the cream of tartar is a stabilizer and helps give it height) but it will still come out wonderfully with a little extra flavor on the end.
- Preheat oven to 325. If egg whites are cold carefully warm them in a large stainless steel bowl over barely simmering water, stirring constantly until they are body temperature. (You will get more volume from warm egg whites)
- Measure 1 TB water, vanilla & lemon juice and set aside. (also any other liquids you are using in recipe) Sift the cake flour. 1/2 cup sugar and salt together. Set both aside.
- Begin whipping the egg whites at a medium speed until frothy. Add the cream of tartar and the measured liquids. Continue whipping until the whites hold a loose peak. At this point begin to very slowly add in the remaining 1 cup of sugar. (I do this while the machine is running and make a very slow stream into the mixer.) Continue beating the whites until they hold a softly stiffed peak when the whisk is lifted from them. They should not pour but hold soft mounds when scooped and appear glossy and meringue like but not dry. *see photo below recipe*
- Pour half of the dry ingredients over the egg whites and fold in white a rubber spatula. Continue with the rest until mixed in well.
- Scoop the batter into 10×4-inch tube pan and make sure the top is smooth. DO NOT GREASE PAN
- Bake until the top of the cake is golden brown and the edges have begun to pull away from pan, 40-45 minutes. The cake should spring back when gently touched. Invert the pan onto a cooking rack while still in the pan. If the cake has risen to the very to go the pan, hang the pan by the center over a large bottle. inverting the pan helps prevent it from sticking or deflating. Cool completely before removing from pan. Run a knife around all edges and then gently tap it out of the pan.
- To cut cake, use a sharp serrated knife dipped in water, dipping after each cut. This helps prevent the cake from sticking to the knife.