Angel Food cake, or Angel cake, is a type of sponge cake originating in the United States that first became popular in the late 19th century. It is so named because of its airy lightness that was said to be the “food of the angels”.
1 slice or 1/12 of a 12 oz cake = 72 calories!
Let your life be like Angel Food Cake…sweet and light.
Angel Food Cake Recipe
1-1/4 cups egg whites (about 9)
1-1/2 cups sugar, divided
1 cup cake flour
1-1/4 teaspoons cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon salt
Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside.
Place oven rack in the lowest position. Preheat oven to 350°. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.
Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
Run a knife around side and center tube of pan. Remove cake to a serving plate. Yield: 12-16 servings.
Toppings for an Angel Food Cake
3 egg yolks
1/2 c. sugar
2 tsp. flour
2 tsp. butter
1 tbsp. lemon juice
1 to 1 1/2 c. crushed pineapple
Drain juice from pineapple and add enough water to make 1/2 cup. Boil above ingredients and pineapple juice until thick. Let cool. Add pineapple and 1 cup whipped cream or frozen whipped topping. Serve an angel food cake. The sauce keeps well in the refrigerator.
Peanut Brittle – (not the healthiest choice, but tasty!)
1 box peanut brittle (about 1 lb.)
Grind it and add to 1/2 pint whipped cream (unsweetened). Let stand several hours or overnight. Serve over slices of angel food cake.
Peppermint – cool an refreshing
6 big candy canes. Grind them and add to 1/2 pint of whipped cream. Serve over slices of angel food cake.
Tropical fruit compote:
2 ripe mangoes, 1 peeled and coarsely chopped and 1 peeled and cut into 1/2-inch dice
1 cup freshly squeezed orange juice, divided
2 teaspoons sugar, if needed
1 1/2 cups fresh pineapple, peeled, cored and cut into 1/2-inch dice
2 kiwis, peeled and cut into 1/2-inch dice
1 star fruit (carambola), cut into thin star slices
1 cup halved red seedless grapes
2 tablespoons chiffonade of mint, for garnish
In a food processor or blender, puree the coarsely chopped mango and 1/2 cup orange juice. If this mixture needs a little more sweetness, add in the 2 teaspoons of sugar and puree for another 10 seconds or until the sugar has dissolved.
Combine all of the fruit and remaining orange juice and let the mixture sit at room temperature for 20 to 30 minutes.
Serve slices of the cake drizzled with the mango puree and sprinkled generously with the fruit compote. Garnish with mint and serve.
Pecan Cinnamon Angel Food Cake – Sandra Lee