This is the China edition
It's Tuesday in America but Wednesday in China!
This was my first time making Angel Food Cake
Peaches were going bad
I wanted a light, low-fat dessert
I surfed the web and voila!
WHATCHA NEED
ANGEL FOOD CAKE
by Fayrene De Koker from allrecipes.com
12 egg whites (or as needed to equal 1 1/2 cups)
1 1/4 cups confectioner's sugar
1 cup all-purpose flour
1 1/2 teaspoon cream of tarter
1 1/2 teaspoon vanilla extract (or 1 tsp lemon extract)
1/2 teaspoon almond extract
1/4 teaspoon salt
1 cup sugar
PEACH SAUCE
2 cups peaches (chopped in blender)
(approx. 5-6 small peaches)
1 1/2 tbsp corn starch
1 cup sugar
1/2 tsp concentrated lemon juice
WHATCHA DO
ANGEL FOOD CAKE
Separate eggs. Place in mixing bowl
Let stand 30 min at room temperature.
Sift confectioner's sugar and flour together 3x.
Set aside.
Add cream of tarter, extracts and salt to egg whites
Beat on high speed. Gradually add sugar
Beat until sugar dissolved & stiff peaks form.
Fold in flour mixture 1/4 cup at a time.
Gently spoon into ungreased 10" tube pan
Cut through batter with a knife to remove air pockets
Bake at 350 for 40-45 min
Or until cake springs back when lightly touched.
Immediately invert pan
Cool completely before removing cake from pan.
PEACH SAUCE
Combine. Cook.
Stir constantly on medium high heat until thick
(approx. 1 min)
WHATCHA DO DIFFERENT
1. 10 egg whites - that was 1 1/2 cups for me
2. 1 tsp almond extract
I was out of vanilla, so I substituted lemon extract.
3. Sprayed Pam on muffin tin
4. Cooked 35 min when sprung back
5. I put the extra in ungreased dish - it stuck!!
WHATCHA THINK
J said it tasted much lighter and had a slightly sweeter taste than the traditional blandish Angel Food Cake. That was because of the lemon extract.
Kids LOVED it!! Wanted more and more!
Be sure to visit Fairy Blogmother's site for more