Sunday is a great day to work on my Marthas Stewart Baking Handbook goal. If I keep going at the rate I am going I should have the goal completed in 2012. Jake and Kaycie came down to my parents house and we decided to make the Angel Food Cake on page 178 of the book. Jake worked on seperating the egg whites and egg yokes. It was a challenge and we had to throw a couple of the eggs away. When we finally had 1 3/4 cups of egg whites we put them in the bowl of the Kitchen Aid mixer and using the whisk attachment we mixed and mixed and mixed the egg whites until they were fluffy and glossy.
We transfered the egg white mixture into a big bowl and gently folded in the flour.
We poured the batter into an angle food cake pan and baked it.
The cake baked for about 40 minutes. We let the cake cool for about an hour the pushed it out of the pan using the removable bottom on the pan.
We drizzled the plates with seedless raspberry syrup, then placed a slice of the cake and a whipped cream on the top.
It was so good. It was so much easier than I thought it would be. We had so much fun watching the egg whites turn fluffy. This is a recipe that we will make again. There are instructions on how to make a chocolate angel food cake by adding cocoa powder. Maybe we will try that one next.
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