Many of my family members are born in spring. There is one thing that we agree on and that is that angel food is the cake of choice.
It is a delightfully light dessert, often served with fresh fruit and a flavoured topping for exquisite flavour. Looking back at birthday photos, there is always one serious picture, one funny face picture and a blowing out the candles picture, and for presentation usually a bouquet of flowers, often fresh tulips placed on the table.
I remember getting coins wrapped up in wax paper as a prize in the cake pieces. Note, these coins were wrapped big enough to avoid choking but discretely placed within the cake after baking so the person eating the cake could not see where they were hidden. This might be tricky now as we might have to hide wrapped debit cards. I think not.
One of the most fun parties was when we built an angel food bar. Everyone dressed their own piece of cake with topping and fruit and even chocolate of their choice. What a fun way to enjoy party food. Each piece was creative and personal.
I must admit that I make mine from a store-bought box most of the time. There is no guilt for using the gift of convenience, but there is a sense of satisfaction from making a cake from scratch.
Angel food cake
- 1 3/4 c. granulated sugar 410 mL
- 1 c. + 2 tbsp. cake flour(sifted) 280 mL
- 1/4 tsp. salt 1 mL
- 12 egg whites (taken out of the refrigerator for a safe time before making so they are close to room temp.)
- 1 1/2 tsp. cream of tartar 7 mL
- 1 1/2 tsp. pure vanilla extract 7 mL
Move the oven rack to the lowest position and preheat the oven to 325 F (160 C).
In a food processor or blender, pulse the sugar until it is fine. Remove one cup (250 mL) and set aside. Add the cake flour and salt to the sugar in the processor and pulse for approximately four times to lighten and aerate.
In a large bowl (preferably metal), using a hand mixer or stand mixer, beat the egg whites and cream of tartar on medium to low speed until frothy, approximately one minute.
Switch to medium high speed and add the one cup (250 mL) of sugar. Beat with wire whip until soft peaks form, which is five to six minutes. Then add the vanilla, and beat just until blended. The points should stand up when the beaters are lifted.
Then, in three additions, slowly sift the flour mixture into the egg white mixture using a mesh strainer to ensure the flour goes on gently, then fold in with a rubber spatula after each addition.
Pour into ungreased 10 inch tube pan (don’t scrape). Cut through batter with metal spatula or knife to release any air bubbles.
Bake for 40 minutes, or until a toothpick comes out clean. Cool completely upside down before taking the cake out of the pan and serving. Serves 10 to 12. Source: .
Angel food bar
To make a topping bar, my first stop is just plain prepared whipped cream and using sprinkles of fresh berries, such as strawberries, blueberries and raspberries.
You can also chop fresh fruit or use thawed frozen fruit mixed with a bit of sugar in a bowl to make a simple fruit sauce.
Then I always like a bowl of chopped, dark chocolate or a crushed version of your favourite chocolate bar. With chocolate chunks, I like to grate the chocolate on the top of my dessert. Some chopped nuts might be a great addition as well. This presentation allows the cook to get creative and the people being served a chance to make a masterpiece of their own.
You can top up your game by adding in some toppings with various flavours, such as the following:
Lemon cloud topping
- 2 c. prepared whipped cream or topping 500 mL
- 2 – 4 oz. pkg. instant lemon pudding 2 – 110 g
- 2 tbsp. lemon juice 30 mL
- 2 tsp. lemon zest 10 mL
Serve with fresh strawberries or blueberries.
Prepare the whipping cream or remove the topping from the freezer. Prepare the lemon pudding according to package instructions. When pudding is partially set, gently fold in the cream and the lemon juice and zest. Stir until combined. Refrigerate for one hour before serving over cake. Makes two cups (500 mL).
Orange topping
- 1 1 / 4 c. cold water 300 mL
- 3/4 c. frozen orange juice concentrate, thawed 175 mL
- 4 oz. pkg. instant vanilla pudding 113 g
- 1 c. whipped cream or topping 250 mL
Serve with mandarin oranges on the side. You can use canned oranges that have been drained but fresh segments of orange are also delicious.
Blend the water, orange juice and pudding for two minutes. Let stand for two minutes and then gently fold in the whipped cream until well blended. Refrigerate for 45 minutes before serving.
Makes about two cups (500 mL). Source: .
Pineapple fluff topping
- 4 oz. pkg. vanilla instant pudding 113 g
- 14 oz. crushed pineapple, undrained 398 mL
- 1 c. whipped cream 250 mL
Combine the dry pudding mix and pineapple in a mixing bowl. Fold in the whipped topping and refrigerate until serving or for at least 45 minutes. Serve with a fresh cut pineapple or a few berries on the side. Source: .
Makes two cups (500 mL).
Chocolate bar topping
- 2 c. prepared whipped cream or topping 500 mL
- 1 full sized chocolate bar such as Skor or Crispy Crunch, crushed
In a large mixing bowl, stir together until combined and enjoy.
Saucy raspberry topping
This is delicious over cake but also just on plain vanilla ice cream.
- 2 1/2 c. fresh raspberries 625 mL
- 3/4 c. sugar 175 mL
- 1 tbsp. fresh lemon juice 15 mL
- 1 tsp. fresh lemon zest 5 mL
- 1/2 tsp. pure vanilla extract 2 mL
- 1 tsp. cornstarch 5 mL
- 1 tbsp. water 15 mL
Add half of the raspberries and the sugar to a saucepan. Heat the mixture over medium and bring to a boil, stirring often until the sugar is dissolved.
Reduce heat to medium-low and add the remaining raspberries, lemon juice, lemon zest and vanilla. Stir to mix in.
Combine the cornstarch and water in a small cup and mix well.
Add cornstarch mixture to the hot raspberry mixture in the pan. Stir and boil over medium-low heat for four to five minutes or until the sauce has thickened enough to coat the back of a spoon.
Remove the pan from heat and either serve warm or allow to cool and serve at room temperature.
Makes about two cups (500 mL). Source: Play Party Plan.
Rhubarb berry topping
- 1 1/2 c. sliced fresh or frozen rhubarb 375 mL
- 3/4 c. fresh or frozen raspberries 175 mL
- 6 tbsp. sugar 90 mL
- 5 tbsp. orange juice, divided 75 mL
- 1/2 tsp. orange zest 2 mL
- 2 tsp. cornstarch 10 mL
In a saucepan, combine the rhubarb, raspberries, sugar, four tbsp. of orange juice and zest. Cook uncovered over medium heat until the fruit is tender.
In another mixing bowl, combine the cornstarch and remaining orange juice until smooth; stir into the fruit mixture and bring to a boil. Cook until thickened, stirring constantly. Remove from the heat and cool. Serve over cake or ice cream. Makes two cups (500 mL).
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: [email protected].
