Heavenly Angelfood Cake

Okay — I’m not going to let my lack of a camera be an excuse right now.  Especially since it isn’t a legitimate excuse.  My lovely sisters and their hubbies gave me a gift certificate for a new camera for Christmas, and I have yet to commit to one to purchase.  It’s a simple point & shoot, that’s all I’m after.  Any recommendations?  Also, my other camera is still working, but kind of MIA after last weekend and my trip to Astoria.  I was a part of a service project with the Oregon Bar Association to paint a jail — the jail used in the Goonies, as a matter of fact.  It’s supposedly a cult-classic flick of my generation.  Of course, I haven’t seen it — to the shock and awe of my fellow attorney-painters.  It was made in 1985, and those younger than me knew it well.  I can  only conclude that because it sounded like “Gremlins” we didn’t see it, because, let’s face it, I would have had vivid nightmares of the gremlins. Even now I have the MOST vivid dreams.  But, I digress. I left my camera at “the jail” and am waiting for it to make its way back to me.

Though I’m still on “Lent” that doesn’t and hasn’t stopped me from baking for my work family.  Another birthday and another request.  This time, I opted for angel food cake, because, hey, I have the pan…  The request was actually for strawberry shortcake, but I opted to try angelfood because the shortcake wouldn’t have been much of challenge since it’s just kind of like scones. The angelfood, however, requires the whipping of the egg whites, etc.

I used this recipe:    http://www.epicurious.com/recipes/food/views/Angel-Food-Cake-105741

My success with angelfood in the past has been varied, and after reading the helpful hints on the recipe, I think I know why.  While it’s very important to separate the egg whites when they are cold, you really shouldn’t start whipping the eggs until they are at room temperature.  So, after separating out 12 eggs, I let them sit for about an hour, and then turned on the hand mixer.  I won’t pretend that I wasn’t envious of my sisters’ kitchenaids at this point, but I still managed.  I love seeing them fluff up.  It really is pretty, and even though they were raw eggs, I was very tempted to sample the batter with the sugar, but I refrained.

After baking, you have to prop the pan upside down to let it cool.  This makes it much easier to pop out.  DJ didn’t want rich icing nor did she want real whip cream, so I followed her request for cool whip.   I cut the cake in half and inserted a layer of strawberries I had cut and sugared.  Then I covered the whole thing with cool whip and topped it off with some more strawberries.  Also, I left it in the freezer for about an hour before cutting and serving.  Angelfood cake is incredibly spongy, so while it’s great to soak up the flavors, after a certain point, it can get a little soggy.

Again, it was a hit, or so I’m told, so I can’t offer a great critique at the moment.  And, I can’t offer a picture yet either…

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2 thoughts on “Heavenly Angelfood Cake

  1. Egg temperature is a big deal it seems. I remember at my baking class this was discussed–if I recall correctly, warmer egg whites just increase more in volume. In fact some recipes (I think italian meringue?) traditionally require you to beat the eggs over a double boiler. (You actually can make italian meringue by drizzling a hot sugar syrup into egg whites as they are being beaten. The wonderful thing is that italian meringue is “cooked” so you can eat it without raw egg concerns!)

  2. you are a very nice workmate!
    as for the camera, i have a great camera recomendation. my blog partner noerah is a big camera geek and she recommended it to me and its awesome. what i love best is that it shoots really well in low light… but it is just all round brilliant. its the panasonic lumix Panasonic DMC-LX3K
    If you have other camera questions she is always happy to talk shop, there is a ‘photography’ section on our blog if you want to get any info from her.

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