Betty Crocker and I are tribe.
May. 21st, 2004 02:21 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
gfrancieI did a bit of shopping this morning and bought a dozen eggs because we were a bit low at home. I decided to shoot the whole wad and make an angel food cake since it has been quite awhile.
I did a variation called a "Daffodil Cake". The recipe comes from my faithful friend "Betty Crocker". I adore my 1969 edition of the Betty Crocker cookbook which has everything a person could want if they were just learning to cook or wanted to make something a little fancy. This is a book that shows you how to scramble an egg and make a tartine. Everyone who takes an interest in cooking should own this book. My Mother gave me my copy and I am a better person for it.![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
ekdogg testifies it to be one of the great cook books of the ages. So beat that Elizabeth David. (who I am not insulting, I think she did a lot for English cuisine but that isn't the point)
Everyone should try and make an angel food cake atleast once. It looks difficult but it is quite simple. The biggest task of all is preparing everything and separating eggs which takes awhile.
The biggest thing to remember is to keep bowls and beaters very very clean. Otherwise you will have failure with your egg whites.
Daffodil Cake
1 C cake flour (if you don't have cake flour, remember you can sift regular flour twice and get the same effect)
3/4 C plus 2 Tablespoons sugar
12 egg whites (that will make about 1 1/2 cups)
1 1/2 tsp cream of tartar
1/4 tsp salt
3/4 sugar
6 egg yolks
1 1/2 tsp vanilla
Preheat oven to 375F
To begin you will want to separate the eggs when they are cold. It is easiest. That way they can sit and warm to room temp. making them peaks become higher and fuller.
Save six yolks for later, discard the rest. It is very important to not let one little bit of yolk go into the whites.
Set aside your huge bowl of egg whites and egg yolks. Sift together flour, and sugar. Set that aside.
Then you will beat the egg yolks until thick and lemon colored.
Now to have fun with the egg whites. Again you will want to make sure the bowl you are mixing with is very clean. I have found it helps to scour the bowl with salt in addition to washing with soapy water. It will make sure any invisible specks of whatever will be gone. Thoroughly rinse and dry the bowl.
Mix together the egg whites, tartar and salt until the mixture is foamy. Add the remaining sugar 2 Tbs at a time, beating on high speed until meringue holds stiff peaks.
You will then gently fold in the vanilla.
Now you will sprinkle the sugar/flour mixture 1/4 at a time over the meringue, folding in gently (not stirring) just until the flour mixture disappears. Pour half of the batter into another bowl; gently folding in egg yolks. Spoon yellow and white batters alternately into an un-greased tube pan. Gently cut through batters to swirl.
Bake on bottom shelf of oven about 40 minutes or until top springs back when touched lightly with finger. Invert pan on funnel and let hang until cake is completely cool.
You can spread a glaze upon a cake or put fruit and whipped cream. Very simple and you can impress people and say, "like hell I would buy it at the store." Martha would be proud.
Some might ask, "what the heck is a tube pan?"
This is a tube pan. The little prongs are helpful when the pan is inverted and you are letting the cake cool.
When I lived at home I would sometimes make this and we wouldn't be good bunnies and wait until it was cool. There had been known occasions when everyone would dig in while it was still warm and it tasted wonderful. We are not a disciplined bunch.
This is one of my favorite cakes because my Grandmother would make it quite a bit. For just about any occasion (birthdays in particular) she would make this and spoon fruit and cool whip over thich slices. She used to make really great frostings but somewhere along the way she lost the knack. It was the oddest thing. So cool whip was just as satisfying. Whenever I see a container of Cool Whip or eat Angel food cake I think of stern Norwegian ladies.
I did a variation called a "Daffodil Cake". The recipe comes from my faithful friend "Betty Crocker". I adore my 1969 edition of the Betty Crocker cookbook which has everything a person could want if they were just learning to cook or wanted to make something a little fancy. This is a book that shows you how to scramble an egg and make a tartine. Everyone who takes an interest in cooking should own this book. My Mother gave me my copy and I am a better person for it.
ekdogg testifies it to be one of the great cook books of the ages. So beat that Elizabeth David. (who I am not insulting, I think she did a lot for English cuisine but that isn't the point)Everyone should try and make an angel food cake atleast once. It looks difficult but it is quite simple. The biggest task of all is preparing everything and separating eggs which takes awhile.
The biggest thing to remember is to keep bowls and beaters very very clean. Otherwise you will have failure with your egg whites.
Daffodil Cake
1 C cake flour (if you don't have cake flour, remember you can sift regular flour twice and get the same effect)
3/4 C plus 2 Tablespoons sugar
12 egg whites (that will make about 1 1/2 cups)
1 1/2 tsp cream of tartar
1/4 tsp salt
3/4 sugar
6 egg yolks
1 1/2 tsp vanilla
Preheat oven to 375F
To begin you will want to separate the eggs when they are cold. It is easiest. That way they can sit and warm to room temp. making them peaks become higher and fuller.
Save six yolks for later, discard the rest. It is very important to not let one little bit of yolk go into the whites.
Set aside your huge bowl of egg whites and egg yolks. Sift together flour, and sugar. Set that aside.
Then you will beat the egg yolks until thick and lemon colored.
Now to have fun with the egg whites. Again you will want to make sure the bowl you are mixing with is very clean. I have found it helps to scour the bowl with salt in addition to washing with soapy water. It will make sure any invisible specks of whatever will be gone. Thoroughly rinse and dry the bowl.
Mix together the egg whites, tartar and salt until the mixture is foamy. Add the remaining sugar 2 Tbs at a time, beating on high speed until meringue holds stiff peaks.
You will then gently fold in the vanilla.
Now you will sprinkle the sugar/flour mixture 1/4 at a time over the meringue, folding in gently (not stirring) just until the flour mixture disappears. Pour half of the batter into another bowl; gently folding in egg yolks. Spoon yellow and white batters alternately into an un-greased tube pan. Gently cut through batters to swirl.
Bake on bottom shelf of oven about 40 minutes or until top springs back when touched lightly with finger. Invert pan on funnel and let hang until cake is completely cool.
You can spread a glaze upon a cake or put fruit and whipped cream. Very simple and you can impress people and say, "like hell I would buy it at the store." Martha would be proud.
Some might ask, "what the heck is a tube pan?"
This is a tube pan. The little prongs are helpful when the pan is inverted and you are letting the cake cool.
When I lived at home I would sometimes make this and we wouldn't be good bunnies and wait until it was cool. There had been known occasions when everyone would dig in while it was still warm and it tasted wonderful. We are not a disciplined bunch.
This is one of my favorite cakes because my Grandmother would make it quite a bit. For just about any occasion (birthdays in particular) she would make this and spoon fruit and cool whip over thich slices. She used to make really great frostings but somewhere along the way she lost the knack. It was the oddest thing. So cool whip was just as satisfying. Whenever I see a container of Cool Whip or eat Angel food cake I think of stern Norwegian ladies.
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no subject
Date: 2004-05-21 03:45 pm (UTC)no subject
Date: 2004-05-21 05:10 pm (UTC)It is kind of a neat detail.
no subject
Date: 2004-05-21 07:53 pm (UTC)no subject
Date: 2004-05-21 08:25 pm (UTC)This particular tube pan is cheap, but fancy looking.
no subject
Date: 2004-05-21 10:15 pm (UTC)no subject
Date: 2004-05-22 10:02 am (UTC)I admit the rest I merely tossed.
no subject
Date: 2004-05-21 03:58 pm (UTC)haha, thats funny. my grandma was norwegian and she would serve angel food cake instead of bread sometimes at dinner. it would be all sliced up in a bread basket on the table along with the meatballs and potatos.
no subject
Date: 2004-05-21 05:11 pm (UTC)Everyone needs a Norwegian Gramma. They make food!
sounds good
Date: 2004-05-21 04:30 pm (UTC)Re: sounds good
Date: 2004-05-21 05:12 pm (UTC)