The Best Angel Food Cake

Angel Food Cake

Though we’re a little early for strawberry season, I couldn’t help picking up a container of them when I went to Sam’s earlier this week. They were huge and perfect and calling my name, so into the basket they went. I also remembered to pick up more eggs, because I’ve got this recipe memorized and knew I didn’t have enough in the fridge.

Strawberry shortcake is traditionally made with, well, shortcake, but I prefer to use angel food cake. It’s light and spongy, and beautifully absorbs the macerated strawberry liquid.

The recipe says to use a tube pan, but I always just use my bundt pan. As you can see, a little bit of it sticks to the pan but it really works well. You’re going to be dumping delicious strawberries on it – no one will care what it looks like!

I use a small rubber spatula to loosen it from the sides of the pan and it comes out pretty easily. The removable bottom of a tube pan would be a bit more convenient, though 😀

This recipe is an oldy but a goody from Allrecipes, and you’ve got to give it a try. Seriously, this is even good on its own without anything on it.

It calls for 12 eggs, or enough eggs to get 1-1/2 cups of egg whites. I usually only need 10.

Angel Food Cake

Heavenly Angel Food Cake

12 eggs
1 1/4 cups confectioners’ sugar
1 cup all-purpose flour
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1 cup sugar

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.

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 the 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.


Tuesdays With Dorie: Rugelach

I was really looking forward to this week’s Tuesdays With Dorie because I really enjoy rugelach. I made my very first batch of it during TWD 1.0, and they turned out to be a lot of fun to make.

These, however… Read More


Chocolate Mint Brownies for St. Patrick’s Day

Chocolate Mint Brownies

I’ve slowly started changing over my modest collection of holiday decor from Valentine’s Day stuff to St. Patrick’s Day stuff. If I thought I had very little to pack away for V-Day, I’ve got even less to bring out for St. Patrick’s Day!

But it’s not a big deal. By the middle of the month I’m tired of it anyway and I’ll have Easter and spring stuff out soon enough, so hey, less work for me! That doesn’t mean I get tired of holiday-appropriate baking, though. It definitely takes me longer to get past that and move on to the next season. Read More