I love Angel Food Cake when it is dry and can be dipped in coffee or cream sherry.
6
Much easier to buy than to make one, but oh, the difference. Why are all commercial angel food cakes oversweetened? (Chocolate ones are nice, too.)
1
I'm not averse to using the occasional boxed mix, but mix angel food cakes and those horrors sold commercially, bear no resemblance to the real thing. Other than the multiple siftings of the cake flour and sugar, it's a very easy cake to make and the difference is astounding!
2
I've made dozens of angel cakes and every one turns out a little different. I think the freshness of the eggs, the humidity (or lack of) in the air, the barometric pressure (my husband doesn't believe it), and maybe the phase of the moon all have an effect. I can't figure it out. But they're always heavenly.
7
You're right! Humidity, barometric pressure cause ones results to vary, even in a fully air conditioned house.
4
How do you keep the leftover cake from going stale so fast?
3
Every year for my birthday my Mom would bake the store-bought cake and cool it upside down on a Coke bottle. Then she would serve it with chocolate whipped cream or whipped cream with Heath Bar pieces in it.
2
I make my angel food cake from a mix and add lemon zest to the mix before baking to cut down on the sweetness. When I serve it, I fill the center with mixed berries spilling over the top, and give a quick dusting of powdered sugar. Beautiful.
3
The secret of a great angel food cake is to use old eggs and have them at room temp. Two weeks old is a good start. I've never poured an angel food cake into a pan in my 70+ years, nor did my mother or grandmother. One kind of spoons it in in big clumps and then smooths it over. This is the traditional birthday cake in our family. We'll be serving it in early Aug for my grandson's 14th bday. We'll serve it with lightly sweetened whipped cream, red raspberries and fresh peaches. Yum!
10
I agree. I make an angelfood cake probably once a month (more in summer!) and I agree. I could never pour the batter in the pan. And the cakes certainly hold their height and taste wonderful. In addition to chocolate, espresso powder makes coffee ones, wonderful with chocolate sauce.
1
Angel Food Cake is the cake of my childhood. My godmother used to do it for my birthday parties and I kept the flavour of this cake in my memory. I never cooked the "real" one, but whenever I travel to US I buy 4 or 5 Betty Crocker or Hines mixture and I prepare it in Buenos Aires (where I live) with berries. It´s the favorite dessert of my familiy and friends.
8
The fat-free nature of angel food cake is actually a big minus for me - unless you use ice cream or whipped cream with it, there's no fat to slow down the digestion of all that simple sugar. For this reason, I prefer chiffon cake with fruit, and angel food cake with ice cream....
16