Getting Ready for the Fourth of July

Angel Food Cake

Angel Food Cake

 Ingredients:

  • Oil or melted butter for greasing
  • 1 cup all-purpose flour, plus extra for dusting
  • 8 extra large egg whites
  • 1 tsp. cream of tartar
  • 1 tsp. almond extract
  • 1 ¼ cups superfine sugar

 Topping:

  • 2 ½ cups berries, such as strawberries and raspberries
  • 1 tbsp. lemon juice
  • 2 tbsp. confectioners’ sugar

 Method:

Preheat the oven to 325 degrees F. Brush the inside of a 7 ½ cup angel cake pan with oil and dust lightly with four. In a large grease free bowl, whisk the egg whites until they hold soft peaks. Add the cream of tartar and whisk again until the whites are stiff but not dry. Whisk in the almond extract then add the sugar a tablespoon at a time, whisking hard between each addition. Sift in the flour and fold in gently and evenly using a large metal spoon. Spoon the batter into the prepared angel cake pan and tap on the counter to remove any large bubbles. Bake in the preheated oven for 40-45 minutes, or until golden brown and firm to the touch. Run the tip of a small knife around the edge of the cake to loosen form the pan. Let cool in the pan for 10 minutes, then turn out the cake onto a wire rack to finish cooling. For the topping, place the berries, lemon juice and confectioners’ sugar in a saucepan and heat gently until the sugar has dissolved. Spoon on top of the cake. Slice and serve.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

Chocolate Angel Cake

Chocolate Angel Cake

 Ingredients:

  • 1 ¼ cups superfine sugar
  • ½ cup all-purpose flour
  • ¼ cup cocoa powder
  • ½ tsp. baking powder
  • 10 egg whites
  • ½ tsp. cream of tartar
  • A pinch of salt
  • 1 tsp. pure vanilla extract
  • 1/3 cup dark bittersweet chocolate, coarsely grated
  • Confectioners’ sugar, to dust

 Method:

Grease and flour a 10 x 3 inch bundt pan. Preheat the oven to 350 degrees F. Sift half the sugar together with the flour, cocoa and baking powder onto a sheet of baking parchment. Tip the egg whites into the bowl of a stand mixer fitted with a whisk attachment. Add the cream of tartar and salt, and whisk on medium speed until the egg white will hold a firm but not dry peak. Gradually add the remaining sugar, 1 tbsp. at a time, whisking well between each addition. Add the vanilla extract and continue to whisk until the mixture is stiff and glossy. At this stage you may find it easier to tip the mixture into a larger mixing bowl if you have one. Add the sifted dry ingredients and the grated chocolate, then using a large metal spoon, fold into the egg whites using a figure 8 action, until the batter is smooth and the dry ingredients are thoroughly incorporated. Spoon the mixture into the cake pan, run a knife through the batter and sharply tap the pan on the work surface to knock out any large air bubbles. Bake in the middle of the preheated oven for 35 minutes, until well risen, springy and a skewer comes out of the cake clean. Turn the cake pan upside down onto a cooling rack and leave to cool in the inverted pan for 1 hour or until completely cool. Loosen the edges of the cake with a small palette knife and then turn the cake out of the pan onto the cooling rack. Dust the cake with confectioners’ sugar.

Makes 12 servings

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com