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Topic: Angel Food Cake  (Read 605 times)
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patty_o_furniture
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« on: January 15, 2017 09:02:29 PM »

We were tending to some chickens while their owner was away and we got so many eggs!  I had to figure out what to do with them all and one of our favorite ways to do an egg dump is with Angel Food cake!  This was so good that my family ended up eating it in one sitting.  Yikes!  Shocked




Angel Food Cake
From 1972 Betty Crocker Cookbook.


1 cup cake flour
12 egg whites (1-1/2 cups)
3/4 cup plus 2 Tablespoons sugar
1-1/2 teaspoon cream of tartar
1/4 teaspoon salt
3/4 cup sugar
1-1/2 teaspoon vanilla
1/2 teaspoon almond extract


Set Oven at 375
Combine cake flour and 3/4 cup sugar.
In another large mixer bowl beat egg whites, cream of tartar and salt until foamy. Add second amount of sugar, 2 tablespoons at a time, beating on high speed until meringue holds stiff peaks. Remove mixer bowl.
Gently fold in flavorings. Sprinkle flour/sugar mixture, 1/4 cup at a time, over meringue, folding in gently until flour mixture disappears. Push batter into ungreased tube pan. Cut through gently with spatula to remove air pockets.
Bake 30-35 minutes until top is browned and springs back when touched with finger. Invert pan over funnel until completely cool.
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« Reply #1 on: January 16, 2017 06:38:29 AM »

Turned out great! I've never made one from scratch before. Thanks for the recipe. Do you do anything with all the leftover yolks?
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« Reply #2 on: January 16, 2017 06:54:58 AM »

Do you do anything with all the leftover yolks?

This time I just dumped them, but I've saved them for ice cream or creme brulee before. 
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« Reply #3 on: January 16, 2017 03:02:50 PM »

So I've always wondered if you really must have that special pan for angel food cake.  Could you just use a bundt pan?  And save those yolks to make custard, then pour it over the cake!  Yum!
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« Reply #4 on: January 16, 2017 05:28:23 PM »

So I've always wondered if you really must have that special pan for angel food cake.  Could you just use a bundt pan?


As far as I understand, you can use a bundt.  Just make sure it is a big enough one for all your batter.  If it's too small add a smaller bread loaf pan too.  But I've always used a knife to cut the cake away from the pan, so I'm not sure how easily it would release.  You can't use any grease. 
Worth a try though!
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« Reply #5 on: January 17, 2017 02:17:59 PM »

This looks scrumptuous.
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« Reply #6 on: January 17, 2017 02:47:56 PM »

Looks amazing and I'll have to try it. My kids are not big on sweets so a light fluffy little air cake is just the thing!
Yolks freeze perfectly btw. They are so good for glazing pie crust. I used to dislike recipes that called for separated eggs until I found that out.
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« Reply #7 on: January 18, 2017 02:24:36 PM »

I am completely blown away at how perfectly beautiful your cake is. Angel food, indeed!
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« Reply #8 on: February 20, 2017 12:27:32 PM »

I've never made my own angel food cake before. Yours looks super yummy.
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« Reply #9 on: February 21, 2017 03:14:20 PM »

So I've always wondered if you really must have that special pan for angel food cake.  Could you just use a bundt pan?


As far as I understand, you can use a bundt.  Just make sure it is a big enough one for all your batter.  If it's too small add a smaller bread loaf pan too.  But I've always used a knife to cut the cake away from the pan, so I'm not sure how easily it would release.  You can't use any grease. 
Worth a try though!

Actually, I used a bundt one time and it was a mess, maybe it was just too much batter? It didn't rise properly though! I was totally being a brat and defying the instructions on the box that specifically said NOT to use a bundt cake pan lol!

This looks amazing, I adore angel food cake!
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