Expect Friday (5/9/14) delivery to be a dozen eggs. Still
have eggs left from last week? Our favorite treat to make with eggs is Angel
Food Cake - high in protein, low in fat, and there is simply no match for
fresh, from scratch, Angel Food Cake.
Additionally, kids of all ages enjoy the plastic bottle trick to separate the egg yolks from the egg whites -netting the most amount of egg white for the dessert and the yolks can be saved off for Hollandale Sauce. We challange you to try it this week!
Angel Food Cake Recipe
Ingredients
1 ½ cups of sifted powdered sugar
1 cup of sifted flour
1 ½ cups of egg whites (between 9 - 12 eggs)
1 ½ teaspoon cream of tartar
2 teaspoons vanilla extract
1 cup granulated sugar
1/4 teaspoon salt
Instructions
1. Preheat oven to 350 degrees
2. Sift together powder sugar and flour 3 times and set aside
3. Beat egg whites, cream of tartar, vanilla and salt at medium speed until soft peaks form
4. Gradually add sugar, a tablespoon at a time, continually beating until stiff peaks form
5. Sift ¼ of flour mixture into egg whites and fold in lightly by hand.
6. Repeat, folding in remaining flour mixture by fourths
7. Gently pour batter into an ungreased 10-inch tube pan
8. Bake on lowest rack for about 40 minutes or until cake springs back when pressed lightly
9. Invert cake in pan until completely cool
10. To remove from pan, run a knife along the edges to release and invert cake onto a plate
11. Serve with fresh berries and whipped cream
