Angel Food Cake

Until this year I had only made cakes from the box.  What a difference it makes when you make something from scratch!  I don’t really know how to describe other than, wow – homemade cakes taste so much better.  This recipe was perfect for my Dad’s birthday cake!

Angel Food Cake, from Baking Illustrated

Ingredients
1 cup sifted plain cake flour
1 1/2 cups sifted granulated sugar
12 large egg whites at room temperature
1 teaspoon cream tartar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons juice from 1 lemon
1/2 teaspoon almond extract

Directions:
Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Have ready an ungreased large tube pan (9-inch diameter, 16-cup capacity), preferably with a removable bottom. If the pan bottom is not removable, line it with parchment paper or waxed paper.

Whisk the flour and 3/4 cup of the sugar in a small bowl. Place the remaining 3/4 cup sugar in another small bowl next to the mixer.

Beat the egg whites in the bowl of a standing mixer at low-speed until just broken up and beginning to froth. Add the cream of tartar and salt and beat at medium speed until the whites form very soft, billowy mounds. With the mixer still at

medium speed, beat in the remaining 3/4 cup sugar, 1 tablespoon at a time, until all the sugar is added and the whites are shiny and form soft peaks. ***this step is really important – make sure it is beaten long enough to begin to get stiff, and have the soft peaks.   Add the vanilla, lemon juice, and almond extract and beat until just blended.

Place the flour-sugar mixture in a sifter set over waxed paper. Sift the flour-sugar mixture over the whites, about 3 tablespoons at a time, and gently fold in, using a large rubber spatula. Sift any flour- sugar mixture that falls onto the paper back into the bowl with the whites.

Gently scrape the batter into the pan, smooth the top with a spatula, and give the pan a couple of raps on the counter to release any large air bubbles.  Bake until the cake is golden brown and the top springs back when pressed firmly, 50-60 minutes.

If the cake pan has prongs around the rim for elevating the cake, invert the pan onto them. If the pan does not have prongs, invert the pan onto the neck of a bottle or funnel. Let the cake cool completely, 2 to 3 hours.

We drizzled the cake with homemade buttercream icing, but you could also serve with fruit or whatever you prefer!

Lessons in making a cookie cake…

So my husband Bernie has a birthday on Friday and I always get him a cookie cake from a place that makes cookie cakes in the mall .  This year I wanted to make one for him, so I did it a couple of days in advance just in case I messed up, I would still have time to go buy one.  Let me preface this recipe by saying: this is NOT a healthy recipe.  But, it is SOOO good and tastes like I bought it.  Now, if only I can master the icing.

Giant Chocolate Chip Cookie Cake, from The Food Network

Ingredients
2 sticks unsalted butter Smart Balance 50/50 blend, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs 2/3 cup egg substitute
2 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons pure vanilla extract
1 1/2 cups bittersweet chocolate chips
3/4 cup white chocolate chips, mini chocolate chips
1/2 cup chopped macadamia nuts omitted
1/2 cup chopped toasted walnuts omitted
Confectioners’ sugar, for garnish omitted
Sweetened cocoa, for garnish omitted
Sweetened whipped cream, accompaniment omitted

Directions
Pre-heat the oven to 375 degrees F. Line a 14-inch, light-colored, round pizza pan with parchment paper and grease the parchment paper.

In a large bowl, cream the butter and sugars. Add the eggs, beating well after the addition of each.

In a bowl, combine the flour, baking soda, and salt and mix with a whisk. Add to the butter mixture, mixing to incorporate, and add the vanilla extract. Fold in the dark and white chips and the nuts. Spread across the bottom of the prepared pan and bake until the edges are golden and the cookie is set but the center is still slightly soft, 20 to 25 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

To serve, sift confectioners’ sugar and sweetened cocoa over the top, and cut into wedges. Serve sweetened whipped cream on the side.

Buttercream Icing from Allrecipes

Ingredients

1/4 cup shortening
1/4 1/2 cup butter Smart Balance 50/50 blend, softened
1/2 teaspoon vanilla extract
2 cups confectioners’ sugar
1 tablespoon milk

Directions

1. In a large bowl, cream together the butter, shortening, and vanilla. Blend in the sugar, one cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate.

Lessons learned:

• make sure your pan is big enough for the cookie.  If you think “that cookie is going to cook over the pan,” it probably will.  And it is a pain to clean up in your oven, trust me.
• let the cake cool completely until you ice it – or it will melt (like in my pic)
• I will never buy another cookie cake – this recipe is a keeper!

Bernie’s verdict: “one of the best cookie cake’s I’ve ever had”  <—-yes, he’s a keeper!  Happy Birthday Hubby!