I want to thank all of you who linked up to my Salad Party last Friday. There were so many delicious new recipes that I haven’t tried before, but now I definitely will!
I laughed last week because I felt more like the author of a cooking blog than a decorating blog. And for those of you who know me personally, you were probably laughing too. :)
But Mom would have loved the Salad Party! She LOVED collecting new recipes! And believe me, she would have visited every one of your blogs last week and left a comment for you about the recipe you shared. And then she would have been eating some of those delicious salad recipes this week!
Today, I am going to share another recipe!
Oh my goodness, I may need to rename my blog to “Beneath my Cookbook”! :)
I want to share with you a recipe that reminds me so much of my mom. Funny thing is, this recipe also reminded her so much of her own mom, Nannie.
I have so many memories of my mom making this recipe for Angel Food Cake. She would start craving a “little something sweet” during the day, and the next thing I knew, she had an angel food cake baking in the oven! And then she would eat it.
And eat it.
And eat it.
She would sometimes eat the whole thing by herself! Of course, she would always remind me that it was cholesterol and fat free. :)
Here is a funny story about my mom.
One day, before dad left for work, Mom made a cake and ate a piece of it.
Then throughout the day, she kept eating the cake piece by piece until the whole cake was gone!
She didn’t want dad to know that she had eaten the whole cake, so before he came home from work, she made another cake. Then she cut off one slice and ate it! That way the cake looked the same as it did when Dad had left for work!
She actually ate the whole cake plus one more piece!
Oh, how I love her!
So here is Mom’s favorite Angel Food Cake recipe. I usually scan the article, but I wanted to make sure everyone could read it, so I am typing it out below the picture of it.
Homemade cake can be angelic
by Wanda Long
Anyone who knows my mother knows two things about her — she’s an “angel” and she loves angel food cake.
Many years ago, Mother passed this homemade angel food cake recipe down to me. The recipe is an old family favorite that was given to her by my grandmother’s sister-in-law, Aunt Rosa Mae.
Homemade angel food cake is fat and cholesterol-free. Keep Aunt Rosa Mae’s angel food cake in the freezer for those times when you’re craving something sweet.
AUNT ROSA MAE’S ANGEL FOOD CAKE
- 1 1/2 cups egg whites (10-12 large eggs)
- 1 cup sifted cake flour or sifted all purpose flour
- 1 1/2 cups sifted powdered sugar
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla
- 1 cup granulated sugar
- Pinch of salt
Allow the egg whites to come to room temperature (about 1 hour).
Preheat the oven to 350 degrees.
Sift flour and powdered sugar together 11 or 12 times.
Beat the egg whites, pinch of salt, cream of tartar , and vanilla with an electric mixer on medium speed until soft peaks form (tips will curl).
Add sugar, 2 tablespoons at a time, beating on high speed until egg whites hold stiff peaks.
Sift about a fourth of the flour mixture over beaten egg whites. Using a rubber spatula, gently fold mixture into egg whites. Repeat, folding in remaining flour by fourths.
Bake in an un-greased 10-inch tube pan for 40-45 minutes or until the top springs back when lightly touched.
Invert cake in pan or rest the center tube over a tall-necked bottle. Cool completely.
- Do not grease the pan.
- Be sure to use clean, oil-free bowls and utensils. Otherwise, the eggs will fail to beat well.
- For a brown crust, remove the cake from the pan when completely cooled.
- When using a hand-held mixer, use an up-and-down motion while beating to make sure all the egg white mixture is well-beaten.
- Use a metal spatula or knife to cut through batter and release large air pockets once you pour batter into pan.
- Before frosting an angel food cake, chill the cake in the freezer. The frosting is easier to put on–and no crumbs!
For a chocolate angel food cake, substitute 3/4 cup sifted flour and 1/4 cup cocoa for 1 cup sifted flour.
For different fruit flavors in your angel food cake, use the regular recipe but substitute 1/3 cup flavored gelatin in place of 1/3 cup of sugar. Try strawberry, raspberry, orange, cherry, lemon–whatever flavor gelatin you have on hand!
My daughter brought this recipe home from her home economics class. It’s the only glaze I use for angel food cakes. Delicious!
- 2 tablespoons margarine
- 1 1/2 cups confectioner’s sugar
- 1 teaspoon vanilla
- 2 to 3 tablespoons hot milk
Melt margarine. Remove pan from heat. Blend in sugar and vanilla. Stir in milk, 1 tablespoon at a time until glaze is of pouring consistency. (Glaze will seem thin but will thicken while standing). Pour on cake.
FOOD FOR THOUGHT:
It’s the time it takes to smile, or to give a warm “hello”.
It’s the time it takes to say, “Well done.”
It’s the time it takes to sympathize–
or avoid calling someone what he “should be called.”
It’s the time it takes to cheer someone or make things better.
How much is a minute worth?
It’s priceless or worthless–depending on how you use it.
Well, I decided to make this recipe for myself and take it to the ladies I work with.
I had never made this recipe before, so I was a little nervous about it. I cannot tell you how many times I wanted to call Mom and ask her if I was doing it right. And when it was baking in the oven, the smells that filled my house took me right back to my childhood. Oh, the memories that food can bring back to us!
I thought I had one of Mom’s angel food cake pans, but I didn’t. So I had to use my bundt pans instead. I worried that the bundt pan wasn’t big enough for the cake batter, so I divided the batter into two bundt pans. I wasn’t sure how much the batter would rise.
After I made them, I think I probably could have put the whole recipe in one pan, but oh well!
I also made the glaze with brown vanilla, so it is a creamy color. If you want more of a clear glaze, use the clear vanilla. :)
(BTW, the square serving plate was a Goodwill find for $2.50! I use it all the time!)
Overall, I think my first attempt at Mom’s angel food cake turned out pretty good. At least it tastes good!
How do I know?…
In honor of Mom, I cut out one piece. :)
Today, I am going to share these at work, and think about my precious Mother (and grandmother).
Have a blessed day!