Aunt Mary’s Angel Food Cake

Images. They can be seared into our consciousness in a heartbeat, so intensely that it seems they can never be forgotten. Riots, shootings, protests. Senseless death. It can all be a bit much. Overwhelming. Positive images can do the same thing, and I think we need more of them.

Angel Food Cake with Strawberries and a Mock Mascarpone Filling

One image that’s been seared into my mind is Teresa’s photo of her Ruby Red Strawberry Spongecake with Lemon Mascarpone Filling. Check her blog out, Food on Fifth – she is one very talented lady. I have been thinking about her cake all summer, and this cake is inspired by hers.

I’m not a huge fan of sponge cake, though, but I AM a huge of my Aunt Mary’s Angel Food Cake. Truthfully, I never really “got” Angel Food until I had my Aunt’s. Home-made Angel Food is a revelation. I think was a bit prejudiced, too, because as a child I’d get a store-bought Angel Food with Pink Whipped Cream on my birthday while my brother always got a three layer Devil’s Food. *sigh* The injustice of it all…How about you? Do you have childhood food memories that have left you traumatized?

Angel Food Cake with Strawberries and a Mock Mascarpone Filling

Angel Food can be a bit tricky but is really pretty easy if you know the rules – the pan, the beaters and the mixing bowl need to be pristinely clean; there can’t be any fat on them. Use room temp egg whites, whip them well (but don’t over whip) and then gently fold in the sifted flour/sugar mix in increments. And invert the pan when it comes out of the oven.

While I found these adorable baby angel food cake pans at a second-hand shop and used them, the recipe is really for a full-sized cake. I made a few mistakes with these babies, too. I filled them too full. I called out to my step-mom (see, I don’t know everything, lol!) “How full should the pan be?” “2/3rd’s full.” she said. “Too late,” I said! I also didn’t invert – yeah, I was afraid. The cake pan was tricky.

Angel Food Cake with Strawberries and a Mock Mascarpone Filling

Me, who’s not afraid of anything. Well, maybe snakes. So mine came out just a bit dense, but trust me, Aunt Mary’s cake is really a gorgeous thing. At my Mom’s house, we’ve even eaten it plain. Of course, you can’t go wrong with strawberries. Or strawberries and whipped cream.

Inspired by Teresa, though, I wanted to use a Mascarpone filling with my Angel Food. Mascarpone is so dreamy, creamy and wonderful, but pricey. I actually made my own, but it wasn’t quite ready, so I came up, instead, with a Fake or Mock Mascarpone Filling. It worked beautifully and tasted divine. (Update: Here’s a real Mascarpone Filling made from my Home-made Mascarpone Cheese.)

Preparing the strawberries – save the tops – soak them in water for Spa Water

Although my baby cakes are darling, a big version of this Angel Food cake, filled and topped with strawberries would be absolutely stunning! You might want to double the filling, though. Of course, you don’t really need to pipe if you’d rather not, just pile it all on top so it would look like a fluffy cloud!

A big cake, too, would serve more people. These baby cakes were a bit much for one person, although we all managed to inhale the whole thing! I used the tops of the strawberries (they were well washed) to make Spa Water. You wouldn’t believe how much flavor there is in the tops. And I’ll make sure to put those egg yolks to good use, later. Wondering how long those yolks will last? Check the Incredible Egg Board’s Chart.

Angel Food Cake with Strawberries and a Mock Mascarpone Filling

Angel Food Cake

  • Servings: 8 - 16
  • Time: varies
  • Difficulty: medium
  • Print

  • 1 1/4 cups egg whites (about nine)
  • 1 1/2 cups sugar, divided
  • 1 cup cake flour
  • 1 1/4 teaspoons cream of tartar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon salt

Place oven rack in the lowest position. Preheat oven to 350° F.

Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside.

Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until almost stiff peaks form.

Gradually fold in flour mixture, about 1/2 cup at a time.

Gently spoon into an ungreased 10 inch tube pan. Cut through batter with a knife to remove air pockets. Bake 35-40 minutes or until lightly browned and entire top appears dry.

Immediately invert pan; cool completely, about 1 hour.

Run a knife around side and center tube of pan. Remove cake to a serving plate. Yield: 12-16 servings.

If making in baby angel food cake pans, as shown above, this will yield about eight cakes, depending on how full they are filled and the size of the pans.

from the kitchen of http://www.frugalhausfrau.com

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Today, of course, I’ll be linking to our very own Throwback Thursday Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, Carlee from Cooking with Carlee and Moi! That’s right – me!

Click over to our latest Throwback Thursday post for links to their blogs and social media, rules and more info or, as always, to see all the links or add your own, click on the little blue frog, below.

And, as I do almost every Friday, I’ll be linking up to Angie’s Fiesta Friday Number 128! Many of my fave bloggers hang out there every weekend!

42 thoughts on “Aunt Mary’s Angel Food Cake”

  1. Hey Mollie– I’ve never been brave enough to make Angel Food cake from scratch– I normally depend on cake mix (at least better than store bought angle food!)– But this looks delish!! I know one time I tried to make angle food cakes in muffin pans and they were much denser than a normal cake– maybe it’s just the size to surface ratio?? Anyway, these are beautiful. thanks for the recipe!!

    1. Rhonda, I wonder if you inverted them? I was surprised how much difference it made in the texture. Also if there is any fat residue in the muffin cups, the angel food won’t “climb” up the pans as well.

      1. Hi Mollie– 2 good ideas– it’s been a while, but I think I must have inverted the pans because I know that about angel food cake– but fat reside on mu muffin tins– that’s a real possibility!! I should try again! thanks!

  2. Love angel food cake but have never made it myself. Made strawberry shortcake w angel food cake for my 3 sons’ family bdays dinners! Oh no! No one seemed to complain. At least all of them had the same! The mini version looks lovely and I would eat the whole thing up. Heartbroken over Nice.

    1. I sometimes feel as if the whole world has gone insane. I think we live in a special niche, us food bloggers…I don’t know about you, but I’m happy! At least most of the time, lol!

      Well, at least I’m sure you didn’t give them pink whipped cream!! 🙂 You know, back in the day when I was young, my Mom only made cakes for very special occasions. It was a big deal. Although as a teenager, my friends and I would take over the kitchen after school and make all kinds of things…cookies, Boston Cream pie, snack cakes as they used to call them…pudding…Hellman’s Mayonaisse cake was big at our house. Apple crisp, too.

  3. I was just thinking abt the tragedies all around the world in the past month when I stumbled upon your blog. So right you are 🙂

    Thank you for a fabulous & beautiful recipe! I’m itching to make this right now!

            1. Yes, it did! 🙂 I think everyone I know feels a little bit the same way though. That we’re concerned, aware, and have a keen interest in what’s going on around the world & right here in USA, but we have a hard time carrying all that weight – and so we divide it up in our mind and try to do and be the best we can, to think positively and try to make the small changes where we can. And if it’s me, eat more cake, lol!! 🙂

  4. The latest tragedy is horrible. So many deaths. In the face of that people are determined to go on with their lives and celebrate life.

    Your mini angel foods are very beautiful and summery. What kind of pans did you bake them in?

    What a shame about the childhood b’day cake fiascos. Angel for the girl and devil for the boy. Sounds as cliched as pink icing on the former and blue on the latter. Didn’t you ever ask to switch it up? 🙂

    1. Wasn’t it, though. And if it’s not people killing people, it’s some horrific disaster. I was really happy with my minis and the pans looked something like this:

      http://www.ebay.com/itm/like/302005954520?lpid=82&chn=ps&ul_noapp=true

      On the pans I have, the middle with the tube part comes out with the base attached, and I don’t know how you’d ever manage to get angel food out if the center didn’t remove. I’d call that a key part of the pan.

      Funny, isn’t it, what you remember about childhood – and I don’t think I ever said anything until I was a teenager…it was rather cliche of Mom!

  5. These are so pretty, Mollie! I love angel food cake with whipped cream and strawberries and the mascarpone takes it to the next level. Now I really want the mini pans – and I won’t think twice about eating the whole thing 😉

    1. Lol, Carlee!! You’re so right!! I managed to get down all but about two bites…and then felt a bit silly about leaving that little smidge on my plate! Seriously, I couldn’t do it…:)

      I put a link for pans that are almost like mine on one of the comments, here.

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