Tuesday, August 28, 2012

Angel Food Cake with Chocolate Whipped Cream and Raspberries

There is a lot of pressure in life for everything to be NEW.
Bright and Shiny.
The latest and the greatest.
IN. Of the Moment. Trendy.
Out with the old......over and over and over.
new new new.
It's hard not to get wrapped up in it sometimes......don't you think?

But do we really need everything to be new?

Well let me tell you....I picked up this tube pan a few years ago at a garage sale.
It cost me less than a dollar.
You will notice that it's not........quite.....round.
Just a little lopsided.
Not perfect. Not new....not even new-ish.
(I like to think it was well loved with lots of cake)

But guess what? 
It still makes really (really) good cake.

Maybe we don't NEED everything to be bright shiny and new.
just saying......
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Angel food cake was always really intimidating to me.....lots of eggs, lots of beating, folding in the dry ingredients slowly slowly slowly.
But after I've made it a few times, it's really not that scary. As long as you follow the directions step by step, your cake will come out perfect (well, almost perfect it you are using a lopsided pan...)
Angel Food Cake 
with 
Chocolate Whipped Cream and Raspberries

Angel Food Cake
recipe for angel food cake by alton brown

INGREDIENTS:
1 3/4 cups sugar 
1/4 teaspoon salt 
1 cup cake flour, sifted 
12 egg whites (the closer to room temperature the better) 
1/3 cup warm water 
1 teaspoon pure vanilla extract
1 1/2 teaspoons cream of tartar 

DIRECTIONS:
Preheat oven to 350°
In a food processor spin sugar about 2 minutes until it is superfine. 
Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside. 
In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, vanilla extract, and cream of tartar. 
After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. 
Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. 
Continue until all of the flour mixture is incorporated. 
Carefully spoon mixture into an ungreased tube pan. 
Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry). 
 Cool upside down on cooling rack for at least an hour before removing from pan.

Chocolate Whipped Cream
this is easy to play around with and you can add more cocoa/sugar depending on how sweet/chocolaty you want it. 
2 cups whipping cream 
1/2 cup powder sugar 
1/4 + a 2 TBS unsweetened baking cocoa 
1/2 tsp pure vanilla extract 
Beat with electric mixer for a few minutes until you reach a thick whip-creamy consistency 

 Spoon onto cake.
Top with raspberries.
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enjoy.

14 comments:

merideth said...

prettiest cake picture ever!

Elise said...

This seriously looks so yummy!

Ashley said...

Wow, Sheena!! This is absolutely gorgeous!! I love texture of angel food cake. I think I could eat the entire thing. Love that the frosting is all piled on top. A beauty!!

mysleepykitchen said...

wow... despite hardly ever buying packaged food, I still equate making angel food cake with a box of cake mix! I bet the made-from-scratch version tastes way better too - will have to save this for my mom's birthday as Angel Food cake is her favorite! I think she used to always have it with blue frosting when she was little... maybe blueberries for her!?

Andrea said...

oh my gosh that looks like a literal slice of heaven. beautiful photos too!

emily o. said...

This looks so delicious, and gorgeous. I have always been scared of Angel Food cake, but I might have to try. It was my favorite growing up.

Hays said...

Made my first on earlier this year. Easter?? Anyway, so so so delicious.

Hailey said...

Making this soon! Looks so delicious, great pics. I envy your ability to take amazing pics of your food. I'm still trying to master that!

Rach H @ FamilyEverAfter said...

my mom used to make this. i cannot imagine a more delicious cake. thank you for reminding me to make this! gorgeous pictures!

Melissa said...

That has got to be the most beautiful cake I've ever seen.

peak412 said...

that looks way too pretty to eat. idk how you stay petite with all that delicious sweetness.

Jane said...

you've just made all my dreams come true. this is EXACTLY what i want in a cake/life. top to bottom.

Kasey said...

Angel food is one of my favorite cakes! Do you think it would work in a bundt pan if I don't have a tube pan?

Veronica and Daniel said...

Yummm! This looks like perfection in cake from! I am wondering how the chocolate whip cream holds up? Like will it be stiff enough to use it as a frosting on the outside of the cake and not just the top?