Good Morning Darlings!
Oh, how I am loving the quiz portion of our show. Yesterday I made it a bit more difficult, but you all are so clever!
What is this used for?
I loved some of your answers – afro pic (I love you, Clint!), cheese curd separator (not a bad guess). But most of you knew the answer….yes, it is a cake slicer. Made for light cakes such as angel food cake, it keeps the delicate treat from tearing.
You know what we need? An Angel Food Cake recipe. Let’s see what we can find.
Here’s a quick and easy recipe from the lovely folks at Allrecipes.com
Angel Food Cake
Ingredients
12 eggs
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
Directions
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.
Wouldn’t this cake be divine with some gorgeous raspberries and cream?
What? No time to bake, but you still want cake? Join me this Saturday at the 2011 Share Our Strength Bloggers Bake Sale at Phipps Plaza in Buckhead. I’ll be there, making change and dispensing with the hugs. And then off to the Buckhead Spring Arts and Crafts Festival. But more on that tomorrow.
xoxo, Patti
Today blogging to Aerosmith – Angel