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.
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 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.
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.)
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
- 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
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!