Funny story, by the way - when Robert and I got married, we registered for all the things we could think of, whether we thought we'd actually use them or not, just on the off chance that we might get them. It was our one chance at a wedding registry, since neither of us are planning on getting married again. (He would NEVER find another woman who would put up with his work hours. And his laundry. And his kids. But other than that he's perfect. ;-) Anyway...we had several bridal showers and got a LOT of wedding presents, but only after we were married did we realize that we had neglected to register for any cookbooks. At all. Fortunately, some friends of ours who were already married, possibly realizing that we'd overlooked this important kitchen component, bought us one - the Better Homes and Gardens cookbook. And for many years, this was the only one we used for all our cooking. Until I discovered allrecipes.com and Pioneer Woman's blog. But we were really grateful for that one cookbook! So we have kind of made it our tradition to always buy the bride and groom a Better Homes and Gardens cookbook for every wedding we attend. Just in case they don't get any other cookbooks either!
Anyway, now that's I've bored you will all that history, here's the recipe for the angel food cake. You might want to check out these tips on how to make one first, especially if you've never attempted it before. I don't think it's terribly hard, just a bit tedious/time consuming, as is actually IS important to follow the steps exactly. Otherwise you may end up with a lovely angel food brick.
Note - because of all the sifting and beating, as well as turning the pan when you pour the batter in, this cake is a great 2-person project. I'm sure you could do it alone, but it will definitely be harder and more time consuming. So it makes a fun romantic date - you know, bake a cake together and then eat it!
Angel Food Cake
Ingredients:
1 1/2 cups egg whites (10-12 large)
1 1/2 cups sifted powdered sugar
1 cup sifted cake flour or all purpose flour (I use the latter)
1 1/2 teaspoons cream of tarter
1 teaspoon vanilla
1 cup granulated sugar
Directions:
1. In a very large mixing bowl allow egg whites to stand at room temperature for 30 min. Meanwhile, sift powdered sugar and flour together 3 times; set aside.
2. Add cream of tartar and vanilla to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight.)
3. Sift about one-fourth of the flour mixture over beaten egg whites; fold in gently. Repeat, folding in remaining flour by fourths. Pour into an ungreased 10 in tube pan or angel food cake pan. Gently cut through batter to remove any large air pockets.
4. Bake on the lowest rack in a 350 degree oven for 40-45 minutes or until top springs back when lightly touched. Immediately invert cake (leave in pan); cool thoroughly. Loosen sides of cake from pan; remove cake.
Once cool, top with strawberries and whipped cream and
Here's the picture again in case you've forgotten how much you want to make one:
May the Force be with you!
