Not everyone is up but I'll share my brother's recipe for
Angel Food Cake
It's heavenly.
Gorgeous photo by amazing photographer Ilva Beretta @lucullian You definitely should follow her on instagram and instagram.com/ilvaberetta/ and also instagram.com/ilva.beretta_a…
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Angel Food Cake
It's heavenly.
Gorgeous photo by amazing photographer Ilva Beretta @lucullian You definitely should follow her on instagram and instagram.com/ilvaberetta/ and also instagram.com/ilva.beretta_a…
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My brother Michael was a fabulously talented cook & baker, even when we were teens. This cake was a special treat & I still have fond memories of slicing into it with a serrated bread knife & enjoying spongy, light mouthfuls. The only thing I have left is a recipe card
👇
My brother Michael was a fabulously talented cook & baker, even when we were teens. This cake was a special treat & I still have fond memories of slicing into it with a serrated bread knife & enjoying spongy, light mouthfuls. The only thing I have left is a recipe card
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which he penned the recipe. Serve this with fruit coulis or drizzled with chocolate glaze or ganache.
INGREDIENTS
1 cup (140 grams) flour (cake flour, if you have it)*
¾ cup (80 grams) confectioner's/powdered sugar*
(see *note to know how to measure both)
MORE
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which he penned the recipe. Serve this with fruit coulis or drizzled with chocolate glaze or ganache.
INGREDIENTS
1 cup (140 grams) flour (cake flour, if you have it)*
¾ cup (80 grams) confectioner's/powdered sugar*
(see *note to know how to measure both)
MORE
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10 egg whites (about 1 ¼ liquid cups) at room temperature
1 ¼ teaspoon cream of tartar (if you don't have, stabilize the whites with a few drops lemon juice)
¾ cup (150 grams) granulated sugar
¼ teaspoon salt
1 teaspoon vanilla extract
½ teaspoon almond extract, optional
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10 egg whites (about 1 ¼ liquid cups) at room temperature
1 ¼ teaspoon cream of tartar (if you don't have, stabilize the whites with a few drops lemon juice)
¾ cup (150 grams) granulated sugar
¼ teaspoon salt
1 teaspoon vanilla extract
½ teaspoon almond extract, optional
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* to measure flour or confectioner’s sugar, place the dry measure measuring cup on a piece of foil (to catch overflow, making it easy to pour back into bag). With a table- or soup spoon, stir up flour or confectioner’s sugar to lighten then lightly spoon into measuring
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* to measure flour or confectioner’s sugar, place the dry measure measuring cup on a piece of foil (to catch overflow, making it easy to pour back into bag). With a table- or soup spoon, stir up flour or confectioner’s sugar to lighten then lightly spoon into measuring
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cup until mounded. Take a flat blade/bench scraper and level the ingredient in the cup.
Preheat oven to 350°F (180°C). Have ready an ungreased 10-inch tube pan.
Sift together the flour and confectioner's/powdered sugar, sift again 3 or 4 times total.
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cup until mounded. Take a flat blade/bench scraper and level the ingredient in the cup.
Preheat oven to 350°F (180°C). Have ready an ungreased 10-inch tube pan.
Sift together the flour and confectioner's/powdered sugar, sift again 3 or 4 times total.
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Beat the whites, cream of tartar/lemon juice, the salt and the vanilla/almond extracts until foamy and opaque, then continue beating as you gradually add the granulated sugar until stiff peaks hold.
Gently but firmly fold the flour/sugar mixture into the egg whites in 4
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Beat the whites, cream of tartar/lemon juice, the salt and the vanilla/almond extracts until foamy and opaque, then continue beating as you gradually add the granulated sugar until stiff peaks hold.
Gently but firmly fold the flour/sugar mixture into the egg whites in 4
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additions until well blended and there are no more lumps of egg white.
Mound into the ungreased 10-inch tube pan. Bake 30 - 40 minutes (depending upon your oven) until set & a tester inserted in the center comes out clean. Gently press on the surface of the cake and it
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additions until well blended and there are no more lumps of egg white.
Mound into the ungreased 10-inch tube pan. Bake 30 - 40 minutes (depending upon your oven) until set & a tester inserted in the center comes out clean. Gently press on the surface of the cake and it
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should feel set, neither foamy or liquid.
Cool inverted. Carefully loosen the cake from the pan with a long bladed knife or metal cake spatula. Lift the center tube/bottom with the cake out of the pan sides. Slide the blade under the cake & around the center tube to
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should feel set, neither foamy or liquid.
Cool inverted. Carefully loosen the cake from the pan with a long bladed knife or metal cake spatula. Lift the center tube/bottom with the cake out of the pan sides. Slide the blade under the cake & around the center tube to
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loosen then gently lift off and place on a serving plate.
Michael always drizzled chocolate glaze on top, allowing it to drip down the sides of the white cake. You can drizzle with glaze, ganache, or caramel sauce or serve with fruit coulis.
#IsolationBaking
loosen then gently lift off and place on a serving plate.
Michael always drizzled chocolate glaze on top, allowing it to drip down the sides of the white cake. You can drizzle with glaze, ganache, or caramel sauce or serve with fruit coulis.
#IsolationBaking
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