Angel food cakes are very versatile, great with fresh fruit, frosted or layered for a trifle type of dessert. Of course, it is also possible that someone will just grab a handful of cake and run! No matter how many times I make angel cakes, I am delighted and fascinated by the process. The egg […]
Angel food cakes are very versatile, great with fresh fruit, frosted or layered for a trifle type of dessert. Of course, it is also possible that someone will just grab a handful of cake and run! No matter how many times I make angel cakes, I am delighted and fascinated by the process. The egg whites turn from a slimy mess into white mountains and then to a delicious cake so much bigger than that bowl of egg whites that look so dubious in the beginning. Science at its most fun and I think one of the most rewarding food items to create.
To the basics: All tools, the bowls, spatulas, beater, and cake pan must be clean. Any oil or egg yolk in contact with the egg whites and the cake will not happen. I always rinse and dry my utensils just before I use them even though they have been washed previously. It is my insurance for this 12-egg project.
The recipe calls for 11-12 egg whites at room temperature. Crack and separate the eggs using the three-bowl method. Gather three bowls, one can be small, the others medium sized. One bowl for a single egg white at a time, one for the yolks and one for all of the whites together. Crack an egg, separating the white into the small bowl and the yolk into the larger bowl. If any yolk gets into the small bowl, dump that white and yolk into the yolk bowl, rinse out the small bowl and grab another egg! Do not waste time trying to remove the yolk. 11 eggs will not spoil the cake. If the white is free of yolk, immediately put that white into the third bowl. Repeat until all eggs are separated. This method prevents you from cracking several eggs into a bowl and then getting a tiny bit of yolk into your whites and having to toss more than one egg.
Save the yolks, we have a t 12 yolk cake recipe that you can make as the angel food cake cooks! You can freeze the extra dessert and be ready for the next time you need to treat your family or friends.
Marilyn’s Gluten Free Gourmet Angel Food Cake
Oven at 350º. Leave one rack in the oven, at the lowest position. 10 “ tube pan with removable bottom, do not grease.
11-12 egg whites, at room temperature
1 1/2 teaspoons cream of tartar
¼ teaspoon salt
1 ¾ C sugar (divided)
1-teaspoon pure vanilla extract
In a large bowl, beat eggs whites, cream of tartar and salt, until frothy, about one minute on medium speed. Increase speed to high and slowly add 1 C. sugar and beat until peaks form, about two minutes. Add remaining ¾ C. sugar, and vanilla and continue beating until stiff peaks form, about a minute or more at high speed.
In a separate bowl mix together:
1 ¼ Cup of Marilyn’s Gluten Free Gourmet Multipurpose Mix
¼ Cup cornstarch
1-teaspoon xanthan gum
Remove egg white bowl from mixer. Gently fold in the remaining dry ingredients by hand in 2-3 additions, sprinkling over egg white mixture. Use a large spatula and gently fold. You are trying to keep all the volume of the egg whites as you incorporate the dry mix. Fold just until the dry mixture is no longer visible.
Spoon into the cake pan. Bake 45 minutes or until a toothpick inserted into the center comes out clean. The surface should look cracked and the cracks should look dry.
Immediately invert cake and cool upside down for about 2 hours. Loosen with a knife and put on a large plate.
Two forks, back to back are a great way to “cut” this soft cake without squishing the cake.
Serve with fresh fruits and whipped cream.
Use Those Yolks for Gluten Free Yellow Cake
This cake is a light cake that can be dusted with confectioner’s sugar or frosted. It freezes well.
Preheat oven to 375. Bake in two 8” cake greased pans or a
9 x 13 baking pan lined with parchment paper for 20- 25 min.
In large bowl cream:
¾ cup unsalted butter
1 ¾ cup sugar
Mix together in medium size bowl:
3 C. Marilyn’s Gluten Free Gourmet All Purpose Mix
2 teaspoons baking powder
¼ teaspoon salt
½ teaspoon xanthan gum
11-12 egg yolks, beaten lightly
¾ Cup milk or milk substitute
In a separate bowl, beat the egg yolks thoroughly, until a nice light yellow. Then add them to the large bowl with the butter and sugar. Alternate adding 1/3 of flour mixture and ¾ cup milk or milk substitute.
1-teaspoon fresh lemon juice and the grated lemon rind of one lemon. Mix for two minutes on medium speed.
Bake 20 minutes at 375 degrees or until cake tester inserted in center of cake comes out clean.
When cool, dust with powdered sugar or frost with your favorite frosting.