02 July, 2007

Today I decided that I wanted to bake an angel food cake with wild blueberry sauce. So I got out my trusted Martha Stewart cookbook (say what you will, but her recipes are divine. I have never gone wrong with her pie crust recipes). When I make pie I always use a butter crust. I have tried using shortening, but it never turns out well. My mother's pie crust is always incredible and she always uses shortening, I guess I am not so talented. So the only angel food cake recipe that she has was one with a lemon curd. I just skipped putting lemon zest in the cake and didn't make the lemon curd (although I saved the yokes in case I change my mind). I started out by separating 14 extra large eggs.

Angel food cake:

1 1/2 c sifted pastry and cake flour

14 large eggs, separated

1 1/2 tsp cream of tartar
1 1/2 c extra fine sugar
Turn on the oven to 350C.
Sift the flour and half the sugar together twice and put aside.
Put the egg whites in a mixer and mix until frothy. Add the cream of tartar.
Once the egg whites have a solid consistency add half of the left over sugar.
Once blended well add the remainder of the sugar and mix until the egg whites are are glossy and have a solid consistency.
Blend in the flour/sugar mixture in 3 separate additions. Blend well, but don't over mix.
Put in the over for about 45 minutes.

1 comment:

Dan said...

Hey, love the blog! Can you just bring some cake over to save me the hassle of baking my own?

How come your kitchen is so clean?

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