ABOUT CAKES IN A MIXER — Preparation

Angel cake has, is the cake that intimidate the housewife, who rarely know the exact age of the eggs she should use or the precise blend of the flour.

The main risers in angel cake are air and steam; hence the egg white volume is most important. The eggs should be 3 days old and about 60° to 70° and should be separated just before use. These are preferable to leftover egg white. Divide the beating time into 4 quarters. During the first quarter, beat the egg white gently, until foamy. Add salt, cream of tartar and liquid flavouring. Making sure that the cream of tartar has been in a closely covered container. It should be added midway during the first quarter of the beating which controls both the stabilizing of the foam and also the whiteness of the cake. Then end the first quarter of the beating with an increasing speed and gradually add, while still continuing to beat at high speed, ¾ of granulated fruit sugar is called for in the recipe.
Place the pan on a rack, in the lower third of the oven. When the cake is done, reverse the pan, when you remove it from the oven. Use an inverted funnel to rest the pan on, if the tube is not high enough to keep the cake above the surface of the table. Let the cake hang for about 1½ hours until it is thoroughly set. Be sure to remove it from the pan before storing. Do not cut a fresh angel or sponge cake with a knife, but use a divider such as 2 forks inserted back to back to pry the cake gently apart. If you want to make an angel cake for a roll, use ½ the recipe for a 10½ x 15½-inch pan. Grease the bottom of the pan.

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ANGEL CAKE

1. A 9-inch Tube Pan.

Preheat oven to 350°

Sift twice: 1¼ to 1½ cups sugar
Sift separately before measuring: 1 cup cake flour
Resift the flour 3 times with ½ cup of the sifted sugar and ½ teaspoon salt
Whip until foamy: 1¼ cups egg white (10 to 12 egg whites)
2 tbsp water or 1 tbsp water and 1 tbsp lemon juice

Add:
1 tsp cream of tartar
Whip egg whites until stiff – but not dry.
Gradually whip in, about 1 tbsp at a time, 1 cup of the sifted sugar.

Fold in:
½ tsp vanilla and ½ tsp almond extract

Sift about ¼ cup of the sugar and flour mixture over the batter. Fold it in gently and briefly with a rubber scraper. Continue, until all the mixture is used. Pour the batter into an un-greased tube pan. Bake about 45 minutes. Then place on a wire rack to cool.

ANGEL CAKE

2. A 10-inch Tube Pan:

Preheat oven 350º

Sift 1 cup cake flour
Add and resift 6 times: ½ cup sugar or confectioners’ sugar
Combine: 1½ cups egg whites
2½ tbsp cold water
1½ tsp cream of tartar
1 tsp vanilla and 1 tsp almond extract or (1 or 2 drops anise flavouring)
½ tsp salt
Beat until stiff, though not dry. Stop while the mixture is still glossy. Fold in, about 2 tbsp at a time: 1 cup sifted sugar
Now fold in the dry ingredients lightly – little at a time – with a rubber scrapper. Fold in:
1 cup chopped black walnut meats or ¾ cup blanched, thinly sliced toasted almonds.
Bake the batter in an un-greased tube pan for about 45 minutes. Then place on a wire rack to cool.

Be on a look out for more cakes recipes tomorrow.

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