Angel food cake is a beloved dessert that has been enjoyed for generations. Its light and fluffy texture makes it a perfect treat for any occasion. But have you ever wondered where this delicious cake came from? The history of angel food cake is quite fascinating. It is said to have originated in the United States in the 19th century and was a popular dessert among the Pennsylvania Dutch. The cake was originally known as silver cake because of its white color and delicate texture. It was not until the 1880s that it became known as angel food cake, as it was said to be as light and airy as the food of the angels. Today, angel food cake remains a classic dessert that is enjoyed by people all over the world.
ANGEL FOOD CAKE recipe
Baked on top of the stove.
EQUIPMENT: Mixing bowl, electric whisk, Angel food cake tube, 5 or 6-quart stockpot,
INGREDIENTS:
· 1¼ cup egg whites, approximately 7 large eggs
· ½ teaspoon salt
· 1 teaspoon cream of tartar
· 2 tablespoons filtered or purified water.
· 1½ cup sugar
· ½ teaspoon vanilla
· ½ teaspoon almond extract
· 1 cup cake flour
DIRECTIONS:
Beat egg whites and salt in an electric mixer at high speed until frothy, about 1 to 2 minutes. Add cream of tartar and beat 3 minutes then add water and continue beating on high speed until whites stand in peaks, about 3 to 4 minutes. Turn the mixer to low speed; add the sugar gradually and flavoring. Beat for about another ½ minute longer. Sift flour twice and fold it by hand.
Put an Angel food cake tube in the center of the stockpot (or make one with a slim, tall, heavy glass inverted). Pour the batter into the dry stockpot. Cover with a vented lid closed. Place on a cold, small burner. Turn the burner to low heat 200ᵒF and bake for 50 minutes. DON’T PEAK! LIFTING THE COVER WILL CAUSE THE CAKE TO FALL. The cake top will cook dry but will not brown.
To cool, place a trivet and let it cool for about 1 hour then remove the cake by inverting onto a large plate.
Serve with Almond Sauce, Marshmallow Sauce, or Red Plum Sauce.
ALMOND SAUCE
EQUIPMENT: 1-quart saucepan
INGREDIENTS:
· 3 tablespoons sugar
· 2 tablespoon cornstarch
· ½ cup filtered or purified water.
· 3 tablespoons Amaretto liquor
· ½ teaspoon freshly squeezed lemon juice.
· 2 tablespoons thinly sliced almonds
· ½ teaspoon almond extract
DIRECTIONS :
In a 1-quart saucepan, combine sugar and cornstarch, and stir. Place over medium-low heat 180ᵒF to 200ᵒF and bring to a simmer. Cook for 2 minutes or until thickened, stirring constantly.
Stir in amaretto and lemon juice, and heat until mixture comes to a simmer. Remove from heat and stir in almonds and extract.
CHOCOLATE MARSHMALLOW SAUCE
PREPARATION: 15 minutes – yields 1 cup
EQUIPMENT: 1-quart saucepan
INGREDIENTS:
· 1/3 cup miniature marshmallows
· 2 tablespoons unsweetened cocoa
· 1 tablespoon cornstarch
· 1 cup (240 ml) skim milk
· 1 tablespoon light corn syrup
· 1 teaspoon vanilla extract
· ¼ teaspoon ground cinnamon
· ¼ cup miniature marshmallows
· 1 tablespoon chopped pecans.
DIRECTIONS:
Combine 1 cup of marshmallows, cocoa, and cornstarch in a 1-quart Saucepan. Gradually stir in milk and corn syrup. Cook over medium heat, stirring constantly until thickened. Remove from heat, stir in vanilla and cinnamon. Stir in ¼ cup marshmallows and pecans.
RED PLUM SAUCE
Yields: 1 ¼ cups
PREPARATION Time: 15 minutes – yields 1¼ cup
EQUIPMENT: 1-quart saucepan
INGREDIENTS:
· ½ cup sugar
· 2 teaspoons cornstarch
· ½ teaspoon ground cinnamon
· ½ cup (120 ml) peach or apricot nectar
· 1 cup sliced red plums.
· ½ teaspoon almond extract
DIRECTIONS:
Combine sugar, cornstarch, and cinnamon in a 1-quart (1 L) Saucepan and stir well. Add nectar and stir until smooth. Stir in plums. Bring to a boil over medium heat 275ᵒF, stirring constantly to prevent from burning on the bottom. Remove from heat and stir in almond extract.