angel food sounds innocent enough, right? you wouldn’t dare think that angel food could do wrong…but don’t let it fool you! this recipe (temporarily) broke stan, my kitchenaid mixer!!! i have done plenty of egg-white whipping, but for some reason this time everything went haywire– seemed like the motor was burning and the pin that holds the head to the base popped out. i gave up for the night and decided to try again after a few days. it seemed that in order to get the holes to line up exactly i needed a third hand, and well, i only have two. thankfully. even more thankfully, i am a yogi, so i was able to use my shin to prop up the head while using my hands to line up the pin and slide it in. i would have paid to be an on-looker.
in any case, it was my friend kyle’s birthday and he said he wanted something light/vanilla, and that he loved raspberries. he might even have mentioned angel food, but i can’t remember. i usually make a trifle with cut up angel food, cool whip, and berries, but since this was going to work, i went with easy to take single servings. so, here they are…angel food cupcakes with fresh raspberries placed inside (after cooking), then iced with whipped cream, and topped with more raspberries. yummm! the birthday boy loved them and proclaimed that he would not be sharing.
Recipe (from AllRecipes):
angel food cake-
- 12 egg whites (i used 1 1/2 cups of cartoned egg whites)
- 1 1/4 cups confectioners’ sugar
- 1 cup all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 1 cup sugar
- Separate eggs; discard yolks or refrigerate for another use. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes.
- Meanwhile, sift confectioners’ sugar and flour together three times; set aside. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon confectioners’ sugar
- In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.
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