Mother's Day is coming up on May 12, 2019. Don't forget to send some appreciation and enjoy a recipe for Angel food cake we found online written by Laura Kurella. She also references 'viscosity,' when explaining the texture of the batter. For convenience, we have copied the recipe below:
Extra egg whites angel food cake
Prep Time: 5 minutes; Bake time: 1 hour; Total Time: 1 hour, 5 minutes. Yield: 12 servings.
2 heaping cups egg whites, room temperature
2 teaspoons cream of tartar
2 teaspoons pure vanilla extract
2 cups cake flour
2 cups white sugar
1 teaspoon natural fine sea salt
In the bowl of a mixer, beat egg whites until they form stiff peaks, and then add cream of tartar, and vanilla extract. In a separate bowl, dift together flour, sugar, and salt. Using a sifter or a slotted spoon, thoroughly combine dry ingredients. Reduce mixer speed to slowest setting and add dry ingredients a 1/2 cup at a time, then pour completed batter into an ungreased 10-inch tube pan. Place cake pan in a cold oven. Turn oven on; set temperature to 325 degrees. Let cake bake for 1 hour, or until cake is golden brown. Remove from oven and invert cake (you can put on a wine bottle) and allow it to cool in the pan. Once thoroughly cooled, remove from pan.
Note: Cake may be adjusted to accommodate as many egg whites as you want to use. Simply measure them in a glass measure cup and use an equal amount of sugar and flour in the recipe. Adjust tartar and vanilla to match the portion of white being used against the measure in this recipe.
Chocolate glaze
Prep Time: 5 minutes; Total Time: 5 minutes
2 cups powdered sugar
1/4 cup unsweetened cocoa
2 tablespoons water or cold coffee
1 teaspoon pure vanilla extract
3 tablespoons butter, melted
In a small bowl, whisk together powdered sugar, cocoa, water or cold coffee, vanilla, and butter to make a smooth, pourable glaze. Adjust wet and dry ingredients to reach desired viscosity. Pour the glaze over the cooled cake. Allow glaze to set for 1 hour before serving.
Vanilla bean glaze
2 cups powdered sugar
1 teaspoon pure vanilla extract
3 to 4 tablespoons milk or cream
In a small bowl, mix confectioners’ sugar, vanilla, and enough milk/cream to make a smooth, pourable glaze. Adjust wet and dry ingredients to reach desired viscosity. Pour the glaze over the cooled cake. Allow glaze to set for 1 hour before serving.
Lemon glaze
2 cups powdered sugar
3 tablespoons fresh lemon juice
Pinch of lemon zest
In a small bowl, whisk lemon zest and lemon juice with sugar. Add more lemon juice or water, if needed, to make a smooth, pourable glaze. Adjust wet and dry ingredients to reach desired viscosity. Pour the glaze over the cooled cake. Allow glaze to set for 1 hour before serving.
Recipe was referenced from Laura Kurella's article on the Sturgis Journal which you can access directly here: https://www.sturgisjournal.com/news/20190507/laura-kurella-angel-food-cake-for-mom
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