Angel Food Birthday Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/4 c. sugar
1 c. cake flour
1/2 tsp. salt
1 1/4 c. egg whites: about 10 egg whites (adjust with 2 T. water or 1 T. water and 1 T. lemon juice)
1 tsp. cream of tarter
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1 pint whipping cream
1 T. apple jelly
2 pints of fresh mixed berries
Mint leaves for garnish
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Directions: |
Directions:Preheat oven to 350 degrees F. Sift the sugar twice . Resift the cake flour 3 times with 1/4 cup of the sifted sugar and the salt. Whip the egg whites with an electric mixer until foamy. Add the cream of tarter and whip the egg whites until stiff, but not dry. Gently fold in the extracts with a rubber spatula. Whip in the sugar. Gently fold in the flour 1/4 cup at a time with a rubber spatula. Pour the batter into an ungreased, 9-inch angel food cake tube pan. Bake for 45 minutes. Cool upside down.
To prepare the cake for serving, whip the cream with the apple jelly in a cold bowl until it is fairly stiff. Chop/ puree about 1 pint (maybe more) of the berries in a food processor. Slice the cake laterally creating top and bottom halves. Make about a 1 x 1 x 1-inch ring-shaped well around the middle of the bottom half and pour in the puree. Place the top of the cake back on and frost with the whipped cream. Chill the cake so the frosting will set.
Garnish with some of the remaining berries and mint leaves just before serving. If there is any leftover puree, consider serving it with the cake slices. |
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Personal
Notes: |
Personal
Notes: This is a birthday cake for the more mature taste buds that I adapted from the Joy of Cooking and one of Martha Stewart's TV shows. One large candle may be placed into the center if all of the candles will not fit atop the cake anymore. I have used the leftover egg yolks to make lemon curd or a very rich omelet.
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