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Angel Food Cake with Seven Minute Icing

by on June 15, 2007 · 6 comments

Fuzz loves the Strawberry Shortcake and Friends series of DVD’s. Her favorite character is Angel Cake, who is a temperamental artist.

Yesterday, I wanted to make a special dessert for my dad. Fuzz suggested we bake an angel food cake (something she hadn’t eaten in years) and I agreed. We had to go to the store for a few things, and as I loaded groceries into hot car, it occurred to me that I was crazy for baking in weather like this and that I should switch to ice cream desserts. But I’d already separated 14 eggs and had to continue on with the cake.

The cake came together quite nicely and that night, Todd said it was one of the best ever. I agreed. It had been too long since I’d made a good angel food cake.

angel food cake with strawberries.jpg

Even though I buy pre-made angel cakes on occasion, there’s no substitute for freshly made angel cake. It’s crustier and has a better texture and flavor. Like Strawberry Shortcake’s friend Angel Cake, angel food cake can be temperamental. Follow the instructions carefully and remember the following.

1) Make sure to let your egg whites come to room temperature
2) Add the sugar slowly
3) Do not overbeat after adding the flour

Those are the most important tips I can think of. Some recipes also call for quick dissolving sugar or suggest that you buzz your sugar in the food processor to make it fine. With this recipe, you don’t have to. This one was adapted from Good Housekeeping. The original is in this cookbook, which I love! The recipes are triple tested and always work out.

Angel Food Cake

12-14 large egg whites (1 2/3 cups total)
1 cup cake flour
1/2 cup powdered sugar
1 1/2 teaspoons cream of tartar
1/2 teaspoon salt
1 1/4 cups granulated sugar
2 teaspoons vanilla
1/2 teaspoon almond extract (optional)

Set the egg whites in bowl of mixer and let them come to room temperature (takes about an hour). Note: It’s easier to separate the eggs while they are cold.

When ready to cook, preheat oven to 350 degrees F.

Into a medium bowl, sift together the cake flour and powdered sugar; Set aside.

With mixer on medium speed, beat egg whites and cream of tartar until foamy. Increase mixer speed to medium high; beat until soft peaks form. Beat in salt, then gradually sprinkle in granulated sugar, 2 tablespoons at a time, and beat until egg whites stand in stiff peaks. Beat in vanilla and almond extract (if using).

Transfer egg white mixture to a larger bowl. If you don’t have a larger bowl, you may use the same bowl, you just might make a bigger mess. Sift flour mixture, one-third at a time, into whites. Folding with a rubber spatula or wire whisk just until flour mixture disappears. Do no over-mix.

Turn batter into an ungreased 9 to 10 inch tube pan (highly recommend removal bottom tube pan). Bake 35 to 40 (mine was done in 35) minutes, until cake springs back when lightly touched. Invert cake in pan and set on metal funnel or bottle. If using an angel food cake pan with legs, you won’t have to worry about funnel or bottle. Let cool, then carefully loosen cake from side and center of pan. Prepare Seven Minute Icing.

Seven Minute Icing

2 large egg whites
1 cup sugar
¼ cup water
2 teaspoons fresh lemon juice
1 teaspoon light corn syrup
1/4 teaspoon cream of tartar
2 teaspoons vanilla

Combine all icing ingredients except for vanilla in a deep metal bowl which will sit comfortably on a saucepan of simmering water. Alternatively, put the ingredients in top of a double boiler. Using high speed of electric mixer, beat for 7 minutes over simmering water. Peaks should be either soft or perhaps stiff after 7 minutes – my icing is usually done in 7 minutes. If yours is not done, remove it after 7 minutes and beat for another 5 to 10 minutes or until peaks are stiff. Spread all over cake. Note: I tend to let my water get too hot, which is probably why mine is always done in exactly 7. It always works out, well for me, though! Most directions, however, say to use simmering water and do not let it boil.

Note:   I sometimes serve frosted angel food cake with extra sweetened whipped cream or whipped topping, so that’s why the photo has a big scoop of whipped cream on it.  The frosting is around the side.

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Published on June 15, 2007

{ 6 comments… read them below or add one }

Joe June 15, 2007 at 12:05 pm

I love angel food cake! Great summer-y treat for sure… Just to make sure, the powered sugar is suppose to be 1/2 cup?

Anna June 15, 2007 at 12:11 pm

Hi Joe,

Yup, believe it or not that is correct. They ask you to use 1/2 cup powdered sugar, plus another 1 1/4 cup granulated. They also have you sift the powdered sugar in with the cake flour, which is interesting. I haven’t been able to find an on-line version of this particular angel food cake from Good Housekeeping, but they do have their lemon version, which is similar…uses the same odd technique.

http://www.goodhousekeeping.com/recipefinder/recipe/Lemon_Angel_Food_Cake/rf/1695

Jen June 15, 2007 at 12:52 pm

I loved Strawberry Shortcake when I was a kid. I seemed to recall my favorite being somesort of Blueberry girl. . .in any event, you’ve inspired me. I think I’m going to make angel food cake this weekend.

Anna June 15, 2007 at 1:08 pm

Jen, that’s Blueberry Muffin. She’s a good kid….not as high-strung as Angel Cake.

Good luck with the cake. This one is denser than store-bought cake…but not heavy. I am not sure how to describe it in baker talk. I have a few other recipes for angel food cake, but this one is my favorite.

surcie June 16, 2007 at 8:46 pm

Yum! Looks like a slice o’ heaven to me.

Sarah July 4, 2012 at 7:00 pm

Delicious! Made it for July 4th with berries and whipped cream! So good!

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