I'm sure we were all raised with the idea that an Angel food Cake was one of the hardest kinds of cake to make. They are light and fluffy, low in fat and not as hard as we were led to believe. Homemade is always better than a box cake mix; come on give it a try, you will be amazed.
1 cup Sifted Cake Flour
1 1/2 cups White Sugar
1/4 tsp. Salt
1 1/4 cups Egg Whites
1 1/4 tsp. Cream of Tartar
1 tsp. Vanilla extract
Oven Temp ~ 350°
Cake Baking Time ~
Pan Type ~ 10 inch tube pan
Nutrition facts:Serving Size 62 grams
Calories per serving 149 calories
Fat Content 0.1g grams fat 0%
Cholesterol Content 0 mg 0%
Sodium Content 93 mg 4%
Total Carbs 33.4 grams 11%
Sugar Content 25.2 grams
Protein 3.8 grams
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!
Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.
You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.
Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.
The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!