Success is not final, failure is not fatal - it is the courage to continue that counts.
- Sir Winston Churchill

Wednesday, December 30, 2009

Angel food cake

A friend of mine is coming over this afternoon and it's a "German thing" to serve coffee and cake. Since I had a lot of eggs in the fridge (I bought 2 dozen at the feed store and my friend got another dozen for me) I decided to make angel food cake.
Here's the cake ready to be baked and a lot of eggshells...
Heute Nachmittag kommt eine Freundin zum Kaffee und da hab' ich natuerlich was gebacken.
Da ich ueber drei dutzend Eier im Kuehlschrank hatte (ich hatte zwei dutzend gekauft und eine Freundin hat mir noch mal ein dutzend gebracht) habe ich einen "Angel food cake" (sorry, ich weiss nicht wie er auf deutsch heisst) gemacht.
Hier ist er kurz vor dem Backen mit den ganzen Eierschalen.The cake has to rest inverted for one hour.
Nachdem er gebacken ist, soll er eine Stunde kopfueber ruhen.
And here it is ready to be served. The angel food pan and the angel food cutter were thrift store finds many years ago.
Hier ist der fertige Kuchen. Die Form und das "Messer" (extra fuer diesen Kuchen) habe ich vor ein paar Jahren im second hand Laden gekauft.
Classic angel food cake

1 cup cake flour (not self rising)
1 1/2 cups superfine sugar
1 3/4 cups large egg whites (the recipe said 13 eggs, but some of mine were very large and I used 11), room temperature
1 tbs warm water
1/2 tsp salt
1 tsp cream of tartar
1 tsp vanilla
Preheat oven to 350 with wire rack in the center.
In a medium bowl sift together flour and 3/4 cup sugar, four times, set aside
In the bowl of an electric mixer (whisk attachment) beat egg whites and warm water on low speed until foamy. Add salt, cream of tartar and vanilla and beat on medium-high until soft peaks form, about 3 minutes. While beating gradually add the remaining 3/4 cup sugar, 1 tbs at a time. Beat on high until peaks are stiff and glossy, but not dry, about 2 minutes. Do not overmix.
Sift flour mixture over egg white mixture in six parts. Folding it in quickly, but gently with a rubber spatula.
Transfer mixture to ungreased 10 inch tube pan. Run a knife through the batter to release any airbubbles, then smooth with an offset spatula.
Bake until cake is golden and springs back when touched. 35 to 40 minutes.
Invert pan onto its legs and let cool completely for one hour. Carefully run a large spatula around the sides of the cake to loosen, then invert onto a wire rack.

6 comments:

  1. Oh my, that looks scrumptious. May I come for tea?? Thanks for the recipe. That is one I will definitely try!

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  2. Bev you have an open invitation any time you're in our "neck of the woods".

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  3. nice recipe anke and nice thrift store finds:) thank you for sharing! coffee and cake sound great to me also:)

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  4. Ok, so you are in charge of knitting my turkens some scarves!!! (since you are a much better knitter than I am!)

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  5. Hallo Anke, mus mal wieder nachfragen was an diesem Meser so besonders ist, sieht aus wie ein Kamm, wie sieht das Kuchenstück den dann aus??
    Einen guten Rutsch wünschen wir.
    Liebe Grüsse
    Sylvia und Family

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  6. Leslie, the open invitation is for you, too. :-)
    Bev you're on, I'll knit your turkens some scarves.
    Sylvia, der Kuchen ist extrem soft und locker und das "Messer" reisst ihn dann fast in Stuecke. Geht viel leichter als ihn mit einem normalen Messer zu schneiden. Der Kuchen sieht geschnitten auch nicht anders aus, als einer der mit einem Messer geschnitten wurde.
    Einen guten Rutsch ins neue Jahr. Feiert nicht ganz so feucht-froehlich... :-)

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