Monday, June 17, 2013

Angel Food Cake

Three weeks ago, I decided to stop selling cakes.  You might think that was really crazy of me to do BUT the thing is, I am just plain tired. I just wanted to get away from the pressure and stress for a while.  For how long, I don't know.

I kind of shocked and disappointed the people around me, especially the ones who regularly asked me to make cakes for them.  They thought something bad had happened.  That I was sick or had a problem.  Someone even thought I was pregnant!  It was difficult for them to understand that I just wanted some time off and that this wasn't a decision I made out of impulse. They were hoping this break wasn't going to be a permanent thing.

That's something I couldn't promise.  Because you know what? I don't miss it.  I don't miss the constant ringing of my phone.  I don't miss the late nights.  I don't miss the people going in and out of my house.  I don't miss the nonstop baking and cleaning up. I don't miss the cakes, period. 

I still bake though.  But only what I want to and when I want to.  For my family this time. Although I have been constantly baking bread and whipping up ice cream, for the last three weeks, I had avoided anything that had to do with cake.  Honestly, I didn't have the slightest desire at all.

Today, however, I was compelled to make one. With the ongoing ensaymada experimentation, I had a growing number of spare eggwhites that I didn't want wasted.  So I made an angel food cake. The recipe I used is another one that I copied off my aunt's old notebooks.

I know the cake isn't much to look at. Don't let the brownish, flawed outside appearance fool you.

What more can I say?  Eggwhites well used.  

ANGEL FOOD CAKE (suitable for a 10x4 tube pan)

1 1/2 cups egg whites, room temperature
1 1/2 cups white granulated sugar, divided
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 cup cake flour
1 teaspoon flavouring of your choice (ex. vanilla, almond)

1. Preheat oven to 180 degrees C.
2.  In a small bowl, sift together the cake flour and 3/4 cup of the sugar.  Set aside.
3.  In a large mixing bowl, beat eggwhites, cream of tartar and salt till frothy. Gradually add in the remaining 3/4 cup sugar and the flavouring and beat until stiff.
4.  Gently fold in the cake flour/sugar into the meringue 3 tablespoons at a time.  Fold only until the flour/sugar mixture disappears.
5.  Pour batter into an ungreased 10x4 tube pan.  Push the batter to the sides of the pan and level off.
6.  Bake for about 40-45 minutes or until a skewer inserted into the center of the cake comes out clean.  Cracks should feel dry.
7.  Take out of the oven and immediately invert onto a glass bottle and cool completely.

 8.  Carefully loosen cake sides with a knife and invert cake into a serving plate.  Enjoy as is or with whipped cream, ice cream or fresh fruits!


  1. The little brown crusty parts on the outside of Angel food cake are my favorite part. Yours rose beautifully. Thanks for sharing the recipe. I hope you are enjoying your well deserved break for however long it will be.

  2. I was baking too and selling them to people.Then I got so tired doing it.I did not mind decorating the cakes bu it is the washing and cleaning up that got me. I now stopped and went to different ventures.

  3. Hello! I love your cakes. It was perfect! Can you also make coffee bun. Thank you

  4. That looks perfectly beautiful and the perfect use for the egg whites. I love angel food split in half, spread with raspberry jam and cream cheese frosting, but most of all enjoy it by the "handful" with strawberries and juice!