Thursday, May 30, 2013

High Altitude Angel Food Cake

My Mother-in-law's birthday was the other day, and she really wanted an Angel Food cake with 7 minute frosting.  I told her I would make it for her, but I had never made either one of those things.  So I had to do a little experimenting.  Angel Food cake can be a little tricky to make, because you are dealing with a lot of egg whites.  Egg whites can be finicky, you have to be careful in order to get them to make the cake rise correctly.

I looked around on the internet for a recipe, and I tried making my first Angel Food Cake.  It turned out a little funny.  It tasted really good, but it was not a light and fluffy cake.  It was more like an Angel Food brick.

I did several things wrong.  First of all, I didn't take in to account that we are at a very high altitude.  I also did not let the egg whites warm up to room temperature.  Finally,  I greased the cake pan, which effects eggs' ability to rise.

So I looked around for a high altitude recipe, and found several.  However, I ended up changing up a bunch of things, and I came up with my own recipe.

It actually turned out delicious, and I made another one for my mom a few days later.

I will add the recipe for the frosting a little later.

~ Olivia

High Altitude Angel Food Cake:

2 cups egg whites (room temp) - 268 cal
1/4 tsp salt - 0 cal
2 tsp cream of tarter - 15 cal
1 cup plus 2 tbsp flour - 450 cal
1 1/2 cup sugar - 1080 cal
1 tsp vanilla extract - 12 cal
1 1/2 tsp almond extract - 0 cal

Put egg whites, salt and cream of tarter in to large stainless steal mixing bowl.  Beat on high until it forms soft peaks.  Add 1/2 cup sugar, vanilla and almond, and beat on high until it forms very stiff peaks.

Sift together flour and 1 cup sugar.  Add to egg mixture by carefully folding in with spatula, add about 1/2 cup at a time.  Beat on low for about 10 seconds.  The batter should look light and a little bubbly.

Pour batter into ungreased cake pan.  Bake at 400, for 20 to 23 minutes.