My favorite part of the meal is dessert but it wasn't always that way. When I was growing up there was always a bowl of fresh fruit on our table. It was our snack and/or dessert.
So my love for sweet desserts developed in late adulthood when my girls would come home for their special occasion dinners and also for my parents as they began to enjoy their retirement. I figured it was finally time to enjoy sweet treats.
This angel food cake recipe is from my sister the cook who convinced me that this was easier than it seemed and to serve it with fresh fruit toppings. She said the fruit makes the dessert 'healthy' so we wouldn't have to feel too guilty.
What can I say, I'm a pushover. It really is easier than you think. If you make angel food cake use fresh fruit if you have berries or other fruits that are starting to over-ripen.
I made two different toppings. I had fresh strawberries that were ready to be cut up for a topping. I also had a mango and a few pieces of fresh pineapple. I cut them up as well and set them aside with a spoonful of sugar and a splash of limoncello to macerate. Oh, so delicious.
For my angel food cake, I used a large size muffin pan to make individual cakes, although it is not really necessary. Slices of angel food cake are perfect for the fresh fruit, dollop of whipped cream, or even with a scoop of ice cream.
Angel Food Cake
- 1 1/2 cups of egg whites (about 10-12 eggs)
- 1 1/4 cups confectioners sugar
- 1 cup all purpose flour
- 1 1/2 tsp. cream of tartar
- 1 1/2 tsp. vanilla extract
- pinch of salt
- 1 cup granulated sugar
- Preheat oven at 350 degrees.
- Separate the eggs and pour the separated whites into a measuring cup to equal 1 1/2 cups and let stand at room temperature for 30 minutes. Add the 1 1/2 cups of egg whites to a large mixing bowl.
- Sift the confectioners sugar and flour 3 times and set aside.
- Add the cream of tartar, vanilla extract and salt to the egg whites and beat on high speed. Gradually add the granulated sugar to egg whites and continue beating until the sugar is dissolved and stiff peaks form.
- Fold in 1/4 cup increments of the sifted flour mixture to the beaten whites, gently folding until all the flour is incorporated in the whites.
- Pour into an ungreased 10 inch tube pan. Gently cut through the batter with a knife to remove any air pockets.
- Bake at 350 degree over for 40-45 minutes or until the cake springs back when lightly touched.
- Immediately invert the pan to cool, leaving the cake in the pan until completely cooled before removing.
I've shared this:
Turning the Table Thursday
Hearth and Soul
Joy of Desserts Monday