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Angel Food Cake

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1 Angel Food Cake on Sun Feb 08, 2015 5:38 pm

bethk

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I had five egg whites left over from making noodles for chicken noodle soup the other day and I wanted to come up with something so I didn't have to toss them. For some reason, I'm on a 'frugal-in-the-kitchen' kick lately, not wanting to toss anything.

I measured the whites and had 3/4 c.

Hmmmm, angel food cake came to mind. A small one, but fresh baked.

I checked around and found a recipe that called for 1 1/2 c. of egg whites ~ that would do to give me the correct porportions I needed.

It was unusual (for me) in that it stated to place the cake in a cold oven, then turn it on to 325° and bake for 1 hour. Huh, never tried that before.

But, in about 40 minutes (since I'm only using 1/2 the ingredients), I'll check to see how it's doing.

Let's hope it's not a giant 'FAIL'......

((to be continued....)

2 Re: Angel Food Cake on Sun Feb 08, 2015 6:28 pm

bethk

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Well, it looks like it rose up pretty good....



After it cools completely and gets sliced, I'll know if the recipe is a keeper or not.....

3 Re: Angel Food Cake on Sun Feb 08, 2015 7:19 pm

bethk

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Well, I think it's a 'keeper'!



Here's the recipe I used:

Angel Food Cake
(allrecipes.com)

1 ¼ c. Cake Flour
1 ¾ c. Sugar
¼ t. Salt
1 ½ c. Egg Whites
1 t. Cream of Tartar
½ t. Salt
1 t. Vanilla Extract

• Directions

Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.

Sift together flour, sugar, and salt. Repeat five times.

Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.

Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F. Cook for about one hour, or until cake is golden brown.

Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.

((A great, easy dessert: ))

4 Re: Angel Food Cake on Thu Feb 26, 2015 1:28 pm

jetfan27

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Looks real nice, Beth.

5 Re: Angel Food Cake on Tue Jun 16, 2015 1:45 pm

Crybaby

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Very nicely done, Beth.

One of my favorite things for breakfast is a slice of angel food cake toasted in the toaster. Just put a little butter on the hot slice and it is divine!

6 Re: Angel Food Cake on Tue Jun 16, 2015 2:24 pm

bethk

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I like to do that with pound cake, too! (or grilled in a cast iron skillet in a nice pool of butter.....)

7 Re: Angel Food Cake on Tue Jun 16, 2015 3:05 pm

Imelda HL

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I just bought a pan like that, yesterday I used it for my banana cake, and I could not get it out of the pan, I don't know how to do the easy way... I thought to flip it upside down like you did on the pic above, but I was afraid it would fall down and break apart.. so I just took the side ring out and made a couple slices with the base on then took the rest of the cake out, it's easier that way Razz  

8 Re: Angel Food Cake on Wed Jun 17, 2015 7:27 pm

Crybaby

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bethk wrote:I like to do that with pound cake, too!  (or grilled in a cast iron skillet in a nice pool of butter.....)

I'm not even going to THINK about mentioning a pool of butter to Brian! Smile Idea

9 Re: Angel Food Cake on Wed Jun 17, 2015 8:40 pm

bethk

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Imelda HL wrote:I just bought a pan like that, yesterday I used it for my banana cake, and I could not get it out of the pan, I don't know how to do the easy way... I thought to flip it upside down like you did on the pic above, but I was afraid it would fall down and break apart.. so I just took the side ring out and made a couple slices with the base on then took the rest of the cake out, it's easier that way Razz  


Imelda, I've only used my tube pan for angel food or chiffon cakes where the whipped egg whites give the cake it's lightness and 'lift'. The bottom of mine is not attached to the sides so when I want to remove the cake I carefully run a knife around the sides and also around the inside tube. Then I can push the cooled cake up and out and finally slice along the bottom to remove completely.

When used for angel food or chiffon cakes you do not grease the inside of the pan, allowing the cake to 'grab hold' as it's baking and the egg whites are expanding. Then, when you take it out of the oven, you turn it upside down so it doesn't deflate like a soufflee (sp?) does. You leave it upside down until completely cooled.

I don't think I'd take a chance of baking a different kind of cake in that pan. I would normally use a loaf pan (9" X 4" X 3") for banana cake / bread or a bundt pan with lots of shortning and flour so it falls out of the designs of the pan.

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