What's Cooking Wednesday - China Edition

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

  What's Cooking Wednesday inspirations.