Raspberry Angel Food Cake
I have heard that Marie Antoinette never really said that well-known phrase. It has only been attributed to her through the years of history. I suppose that as she was being led to her be-heading, that she might have been in a bad mood. She could've said, "Let them eat LIVER!" or.... "Let them eat COCONUT"!! (a true punishment for me). But I think that if she said, "Let them eat Cake!"....well, that's kind of a nice wish. Cake is happy food. Let's eat cake!!
Ok....I am being so silly here I can't stand myself so I will break from the direction I was going in and say that I love cake. I got out my Martha Stewart recipe book and found this one and it is delicious (I don't post any recipes here that I think are yucky.....hence the lack of liver and/or coconut recipes).
I neglected to take pictures of the beginnings of the process, but it's just sifting and whipping the egg whites - I'm sure you already know how to do that.
The other thing I neglected to do was to run my knife a bit more through the batter - it would've made the raspberries mix a bit better. As you can see from the picture, it looks like the cake has a "filling", but it is supposed to have more of a "ribbon". Still, the taste was delicious.
A quote from Martha Stewart: "Angel food cake is made with egg whites and no butter, which makes it low in cholesterol and virtually fat-free."
I say, Let us eat cake!
Lastly - never, EVER grease your angel food pan! The batter needs to "pull itself" up the sides of the pan and can't do that properly if it is greased. I learned this one the hard way.
- 1 1/4 c
- cake flour, sifted (not self-rising)
- 1 1/2 c
- sugar (preferably superfine or baking sugar)
- of salt
- 6 oz
- (1/2 pint) fresh raspberries
- 1 3/4 c
- egg whites (about 12 large)
- 1 tsp
- cream of tartar
- 1 1/2 tsp
- vanilla extract