Monday, November 8, 2010

Angel Food Cake

I started this past weekend out with one recipe in mind ... angel food cake. However, before I could make angel food cake I first needed to make 3 batches of egg noodles so I could save up 1.5 cups of egg whites.

Because it's chicken noodle soup season I decided to turn two of the egg noodle batches into cute shapes for the soup. It takes significantly more time to cut out all of the shapes but with some help from the kids the time went by fairly quickly.

Once the egg noodles were done the way was clear to make the cake!


1 1/2 cups sugar
1 cup cake flour
1/2 teaspoon salt
1 1/2 cups egg whites
1 teaspoon cream of tartar
1/2 teaspoon vanilla

Sift the sugar, salt and cake flour several times to ensure a fluffy cake.

Place the egg whites in a large mixing bowl and beat them with electric beaters until they are fluffy but not yet making peaks. Add cream of tartar and vanilla and continue beating the egg whites until the peaks form.

Next, sift a quarter of the dry ingredients into the egg whites and fold the mixture together. Once the batter is mixed add another 1/4 of dry ingredients and repeat until everything is thoroughly mixed.

Transfer the batter into an angel food cake pan and place in a preheated oven at 350 F and bake for about 40 minutes. That's it!

Now, most recipes also call for 1/2 teaspoon of almond extract but I prefer it just with the vanilla.

If you decide not to make the egg noodles first you'll have to find a use for all the yolks ... lemon meringue pie comes to mind but I'm sure there are a few other recipes you can find. Personally, I believe that egg noodles and angel food cake should always be made together ... they're a perfect combination.

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