Monday, April 9, 2012

Easter Sunday: Angel Food Cake

We had a wonderful Easter Sunday! We hosted lunch for family and friends: mashed potatoes, veggie gnocchis, steamed green beans in soy sauce, soft rolls, and of course, dessert. I made a angel food cake, with fresh strawberries, and whipped cream!
It was awesome! The angel food cake was just the perfect amount of sweetness and the perfect ending to a wonderful meal. It is simple to make and the best part: this light cake is a crowd pleaser! Tastes great with coffee the next morning too!

-12 eggs (only the whites)
-1 1/4 c. confectioners sugar (or substitute for splenda)
-1 c. all-purpose flour
-1 1/2 tspn cream of tartar
-1 1/2 tspn vanilla extract
-1/4 tspn salt
-1 c. sugar

What to do?
  1. Separate eggs; discard yolks or refrigerate for another use. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes.
  2. Meanwhile, sift confectioners' sugar and flour together three times; set aside. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan. (Original recipe can be found here: 

Simple 1.2.3 (home-made) whip cream!
-heavy cream
-confectioners sugar (or splenda) to taste
-vanilla extract 

What to do?
-Mix your ingredients in a bowl, and mix at whipping speed with mixer. 
-It will take between 2 and 4 minutes for whip cream consistency to emerge.  



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