Angel food cake from scratch for strawberry shortcake today. It really
is ridiculously easy to make. How good a thing it is to be plain.

On Sun, 20 May 2012 14:26:32 -0600, Pennyaline
> wrote:

>Angel food cake from scratch for strawberry shortcake today. It really
>is ridiculously easy to make. How good a thing it is to be plain.

Sometimes those simple, honest flavors are the most satisfying. I
love toasted angel food cake.

Tara

Tara wrote:

> Sometimes those simple, honest flavors are the most satisfying.

So how do you gauge your food's honesty? Lie-detector tests? Seeing if
it sinks in a vat of water?

On 5/20/2012 3:52 PM, George M. Middius wrote:
> Tara wrote:
>
>> Sometimes those simple, honest flavors are the most satisfying.
>
> So how do you gauge your food's honesty? Lie-detector tests? Seeing if
> it sinks in a vat of water?


If it weighs the same as a duck, is it still angel food cake?

<if it walks like a duck and quacks like a duck...>

Pennyaline replied to the troll:

>>> Sometimes those simple, honest flavors are the most satisfying.
>>
>> So how do you gauge your food's honesty? Lie-detector tests? Seeing if
>> it sinks in a vat of water?
>
>
> If it weighs the same as a duck, is it still angel food cake?
>
> <if it walks like a duck and quacks like a duck...>

If it weighs the same as a duck, then it's a witch, Ms. Norwegian Blue.

Bob

I have never had it toasted. Just slice it and put it in the toaster?
What do you put on it after?

Last week two coworkers brought angel food cakes for potluck-one's
tasted spectacular-heavy dense and moist yet classic look of angel food.
She said it was Betty Crocker's angel food cake mix. I remember she does
something different like extra egg or extra oil or something? The other
one's didnt taste good so we didn't ask any questions about it. They
looked the same.

On Sun, 20 May 2012 17:20:33 -0500, (z z) wrote:

>I have never had it toasted. Just slice it and put it in the toaster?
>What do you put on it after?

Yes, just slice it and toast it in a toaster. I like it really
toasty and almost burnt around the edges. I don't top it with
anything.

Tara

z z wrote:

> I have never had it toasted. Just slice it and put it in the toaster?

Toast it lightly -- the sugar will burn if you try for dark.

On May 20, 5:20*pm, (z z) wrote:
> I have never had it toasted. Just slice it and put it in the toaster?
> What do you put on it after?
>
> Last week two coworkers brought angel food cakes for potluck-one's
> tasted spectacular-heavy dense and moist yet classic look of angel food.
> She said it was Betty Crocker's angel food cake mix. I remember she does
> something different like extra egg or extra oil or something? The other
> one's didnt taste good so we didn't ask any questions about it. They
> looked the same.

Oil in angel food cake? AAAAAAGGGGHHHHHHH!

N.

On 5/21/2012 8:40 AM, Nancy2 wrote:
> On May 20, 5:20 pm, (z z) wrote:
>> I have never had it toasted. Just slice it and put it in the toaster?
>> What do you put on it after?
>>
>> Last week two coworkers brought angel food cakes for potluck-one's
>> tasted spectacular-heavy dense and moist yet classic look of angel food.
>> She said it was Betty Crocker's angel food cake mix. I remember she does
>> something different like extra egg or extra oil or something? The other
>> one's didnt taste good so we didn't ask any questions about it. They
>> looked the same.
>
> Oil in angel food cake? AAAAAAGGGGHHHHHHH!


I assumed the poster was clueless about what goes into angel food, even
angel food cake mixes, just as the poster is clueless about the
"spectacular-heavy dense and moist" aspect of the potluck cake.

Nancy2 wrote:

> > She said it was Betty Crocker's angel food cake mix. I remember she does
> > something different like extra egg or extra oil or something? The other
> > one's didnt taste good so we didn't ask any questions about it.

> Oil in angel food cake? AAAAAAGGGGHHHHHHH!

Rilly!

On Sun, 20 May 2012 14:26:32 -0600, Pennyaline
> wrote:

> Angel food cake from scratch for strawberry shortcake today. It really
> is ridiculously easy to make. How good a thing it is to be plain.

What did you make with the yolks?

--
Food is an important part of a balanced diet.

On 5/20/2012 10:53 PM, sf wrote:
> On Sun, 20 May 2012 14:26:32 -0600, Pennyaline
> > wrote:
>
>> Angel food cake from scratch for strawberry shortcake today. It really
>> is ridiculously easy to make. How good a thing it is to be plain.
>
> What did you make with the yolks?

Nothing yet. They're in the fridge, waiting.

On 5/21/2012 1:48 AM, Pennyaline wrote:
> On 5/20/2012 10:53 PM, sf wrote:
>> On Sun, 20 May 2012 14:26:32 -0600, Pennyaline
>> > wrote:
>>
>>> Angel food cake from scratch for strawberry shortcake today. It really
>>> is ridiculously easy to make. How good a thing it is to be plain.
>>
>> What did you make with the yolks?
>
> Nothing yet. They're in the fridge, waiting.
>
>

I have been thinking of trying "Just Whites" a powdered egg white
product for making an angel food cake. Has anyone had success with this
method?

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On May 21, 8:36*am, Janet Wilder > wrote:
> On 5/21/2012 1:48 AM, Pennyaline wrote:
>
> > On 5/20/2012 10:53 PM, sf wrote:
> >> On Sun, 20 May 2012 14:26:32 -0600, Pennyaline
> >> > wrote:
>
> >>> Angel food cake from scratch for strawberry shortcake today. It really
> >>> is ridiculously easy to make. How good a thing it is to be plain.
>
> >> What did you make with the yolks?
>
> > Nothing yet. They're in the fridge, waiting.
>
> I have been thinking of trying "Just Whites" a powdered egg white
> product for making an angel food cake. *Has anyone had success with this
> method?
>
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. *Cooking does.

I have used Just Whites for other stuff - never substituted it for
real egg whites in AFC - why would you? They're healthful.

N.

On 5/21/2012 9:41 AM, Nancy2 wrote:
> On May 21, 8:36 am, Janet > wrote:
>> On 5/21/2012 1:48 AM, Pennyaline wrote:
>>
>>> On 5/20/2012 10:53 PM, sf wrote:
>>>> On Sun, 20 May 2012 14:26:32 -0600, Pennyaline
>>>> > wrote:
>>
>>>>> Angel food cake from scratch for strawberry shortcake today. It really
>>>>> is ridiculously easy to make. How good a thing it is to be plain.
>>
>>>> What did you make with the yolks?
>>
>>> Nothing yet. They're in the fridge, waiting.
>>
>> I have been thinking of trying "Just Whites" a powdered egg white
>> product for making an angel food cake. Has anyone had success with this
>> method?
>>
>> --
>> Janet Wilder
>> Way-the-heck-south Texas
>> Spelling doesn't count. Cooking does.
>
> I have used Just Whites for other stuff - never substituted it for
> real egg whites in AFC - why would you? They're healthful.
>
> N.

We would not use all the yolks left from separating the eggs. Wasting
all those yolks is why I was thinking of toe powdered egg whites.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Mon, 21 May 2012 08:36:30 -0500, Janet Wilder
> wrote:

> I have been thinking of trying "Just Whites" a powdered egg white
> product for making an angel food cake. Has anyone had success with this
> method?

I'm wondering if those pasteurized whites in a carton would work.

--

You are what you eat, so avoid fruitcake and nuts.

On 5/21/2012 5:26 PM, sf wrote:
> On Mon, 21 May 2012 08:36:30 -0500, Janet Wilder
> > wrote:
>
>> I have been thinking of trying "Just Whites" a powdered egg white
>> product for making an angel food cake. Has anyone had success with this
>> method?
>
> I'm wondering if those pasteurized whites in a carton would work.
>
I don't believe I've ever seen those. I use the powdered whites to make
coconut and almond macaroons for DH. Flourless cookies with fake sweetener.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Sun, 20 May 2012 21:53:46 -0700, sf > wrote:

>On Sun, 20 May 2012 14:26:32 -0600, Pennyaline
> wrote:
>
>> Angel food cake from scratch for strawberry shortcake today. It really
>> is ridiculously easy to make. How good a thing it is to be plain.
>
>What did you make with the yolks?

How many times are you going to ask that same question whenever
there's an angle food cake thread, freeze them of course, in your case
shove them in your crotch.

On 5/20/2012 4:26 PM, Pennyaline wrote:
> Angel food cake from scratch for strawberry shortcake today. It really
> is ridiculously easy to make. How good a thing it is to be plain.

Wouldn't that be strawberry angel food cake?

nancy (hasn't been a caesar salad or fettuccini alfredo war in a while)

Nancy Young wrote:
>
> On 5/20/2012 4:26 PM, Pennyaline wrote:
> > Angel food cake from scratch for strawberry shortcake today. It really
> > is ridiculously easy to make. How good a thing it is to be plain.
>
> Wouldn't that be strawberry angel food cake?
>
> nancy (hasn't been a caesar salad or fettuccini alfredo war in a while)

Pound cake is good for making strawberry shortcake too.

Gary

PS - in a pinch, even Hostess Twinkies work. They even have a bit of cream
inside.

On 5/21/2012 9:55 AM, Gary wrote:
> Nancy Young wrote:
>>
>> On 5/20/2012 4:26 PM, Pennyaline wrote:
>>> Angel food cake from scratch for strawberry shortcake today. It really
>>> is ridiculously easy to make. How good a thing it is to be plain.
>>
>> Wouldn't that be strawberry angel food cake?
>>
>> nancy (hasn't been a caesar salad or fettuccini alfredo war in a while)
>
> Pound cake is good for making strawberry shortcake too.

I've been having that a lot, lately, with Costco strawberries and
Costco pound cake.

I just don't thing of angel food or pound cake as shortcake.
Could be wrong.

> PS - in a pinch, even Hostess Twinkies work. They even have a bit of cream
> inside.

(laugh)

nancy

On Mon, 21 May 2012 10:01:49 -0400, Nancy Young <replyto@inemail>
wrote:

> I just don't thing of angel food or pound cake as shortcake.
> Could be wrong.

You're not wrong. Shortcake is completely different from pound cake
and angelfood cake.


--

You are what you eat, so avoid fruitcake and nuts.

On 5/21/2012 5:02 PM, sf wrote:
> On Mon, 21 May 2012 10:01:49 -0400, Nancy Young<replyto@inemail>
> wrote:
>
>> I just don't thing of angel food or pound cake as shortcake.
>> Could be wrong.
>
> You're not wrong. Shortcake is completely different from pound cake
> and angelfood cake.

Yes, yes, it didn't need to be said. Nancy knew that already. It's the
in your face usage of "shortcake" that she's pointing out.


<good thing we don't care... see my previous post on three ways to make
shortcake and one way to screw it all up>

In article >,
Nancy Young <replyto@inemail> wrote:

> On 5/20/2012 4:26 PM, Pennyaline wrote:
> > Angel food cake from scratch for strawberry shortcake today. It really
> > is ridiculously easy to make. How good a thing it is to be plain.
>
> Wouldn't that be strawberry angel food cake?
>
> nancy (hasn't been a caesar salad or fettuccini alfredo war in a while)

Good point!
--
Barb,
http://web.me.com/barbschaller September 5, 2011

On 5/21/2012 7:52 AM, Nancy Young wrote:
> On 5/20/2012 4:26 PM, Pennyaline wrote:
>> Angel food cake from scratch for strawberry shortcake today. It really
>> is ridiculously easy to make. How good a thing it is to be plain.
>
> Wouldn't that be strawberry angel food cake?
>
> nancy (hasn't been a caesar salad or fettuccini alfredo war in a while)


It's like this: Where I come from, there's three ways to make strawberry
shortcake. We can make it for you with biscuits, we can make it for you
with pound cake, or we can make it for you with angel food cake. But if
you're gonna **** about it, we won't make it for you at all. Those are
the rules. Live by them.

On May 20, 3:26*pm, Pennyaline >
wrote:
> Angel food cake from scratch for strawberry shortcake today. It really
> is ridiculously easy to make. How good a thing it is to be plain.

Do you put a slight hint of almond flavoring in? My grandmother made
the best AFC ever! She used almond flavoring in a simple butter-cream
icing, and I can just taste it now....I can make a decent one, but
nothing like hers.

N.

On May 21, 7:40*am, Nancy2 > wrote:
> On May 20, 3:26*pm, Pennyaline >
> wrote:
>
> > Angel food cake from scratch for strawberry shortcake today. It really
> > is ridiculously easy to make. How good a thing it is to be plain.
>
> Do you put a slight hint of almond flavoring in? *My grandmother made
> the best AFC ever! *She used almond flavoring in a simple butter-cream
> icing, and I can just taste it now....I can make a decent one, but
> nothing like hers.
>
> N.

i'd rather eat cotton balls than angel food cake.

On 5/21/2012 11:42 AM, Chemo the Clown wrote:
> On May 21, 7:40 am, > wrote:
>> On May 20, 3:26 pm, >
>> wrote:
>>
>>> Angel food cake from scratch for strawberry shortcake today. It really
>>> is ridiculously easy to make. How good a thing it is to be plain.
>>
>> Do you put a slight hint of almond flavoring in? My grandmother made
>> the best AFC ever! She used almond flavoring in a simple butter-cream
>> icing, and I can just taste it now....I can make a decent one, but
>> nothing like hers.
>>
>> N.
>
> i'd rather eat cotton balls than angel food cake.


That works for me. More cake for me that way.

On May 21, 12:42*pm, Chemo the Clown > wrote:
> On May 21, 7:40*am, Nancy2 > wrote:
>
> > On May 20, 3:26*pm, Pennyaline >
> > wrote:
>
> > > Angel food cake from scratch for strawberry shortcake today. It really
> > > is ridiculously easy to make. How good a thing it is to be plain.
>
> > Do you put a slight hint of almond flavoring in? *My grandmother made
> > the best AFC ever! *She used almond flavoring in a simple butter-cream
> > icing, and I can just taste it now....I can make a decent one, but
> > nothing like hers.
>
> > N.
>
> i'd rather eat cotton balls than angel food cake.

You'all just have never had a really good one. ;-)

N.

On Mon, 21 May 2012 10:42:20 -0700 (PDT), Chemo the Clown
> wrote:

> On May 21, 7:40*am, Nancy2 > wrote:
> > On May 20, 3:26*pm, Pennyaline >
> > wrote:
> >
> > > Angel food cake from scratch for strawberry shortcake today. It really
> > > is ridiculously easy to make. How good a thing it is to be plain.
> >
> > Do you put a slight hint of almond flavoring in? *My grandmother made
> > the best AFC ever! *She used almond flavoring in a simple butter-cream
> > icing, and I can just taste it now....I can make a decent one, but
> > nothing like hers.
> >
> > N.
>
> i'd rather eat cotton balls than angel food cake.

Try used toilet paper.

--
Food is an important part of a balanced diet.

On Mon, 21 May 2012 07:40:05 -0700 (PDT), Nancy2
> wrote:

> On May 20, 3:26*pm, Pennyaline >
> wrote:
> > Angel food cake from scratch for strawberry shortcake today. It really
> > is ridiculously easy to make. How good a thing it is to be plain.
>
> Do you put a slight hint of almond flavoring in? My grandmother made
> the best AFC ever! She used almond flavoring in a simple butter-cream
> icing, and I can just taste it now....I can make a decent one, but
> nothing like hers.
>
Oh, almond would be wonderful! I don't think I've ever eaten one with
almond flavor, just vanilla.


--
Food is an important part of a balanced diet.

On May 22, 2:15*am, sf > wrote:
> On Mon, 21 May 2012 07:40:05 -0700 (PDT), Nancy2
>
> > wrote:
> > On May 20, 3:26*pm, Pennyaline >
> > wrote:
> > > Angel food cake from scratch for strawberry shortcake today. It really
> > > is ridiculously easy to make. How good a thing it is to be plain.
>
> > Do you put a slight hint of almond flavoring in? *My grandmother made
> > the best AFC ever! *She used almond flavoring in a simple butter-cream
> > icing, and I can just taste it now....I can make a decent one, but
> > nothing like hers.
>
> Oh, almond would be wonderful! *I don't think I've ever eaten one with
> almond flavor, just vanilla.
>
> --
> Food is an important part of a balanced diet.

Here's the angel food cake recipe I use. It has almond flavoring in
it.

1 1/2 cups sifted cake flour
1 3/4 cups granulated sugar
14 egg whites or enough to make between 1 3/4 and 1 7/8 cups
pinch of salt
1 teaspoon cream of tartar (omit if using a copper bowl)
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 teaspoon fresh lemon juice*

Preheat oven to 300°. Grease the BOTTOM ONLY of a 10" angel food cake
pan. Do not grease the sides or the tube and don't use a non-stick
pan either. Sift flour before measuring and then sift again after
measuring. Set aside. Start beating the egg whites. Add salt and
cream of tartar if using when whites are just foamy. Beat to soft
peaks. Don't overbeat or the cake will collapse. Just beat them to
the point where there is no more liquid egg white and you can turn the
bowl upside down and not have the whites slip out of the bowl. Gently
fold in the sugar two tablespoons at a time. Fold in the flour in two
batches. Add the extracts and the lemon juice. Pour batter into
prepared pan and run a knife through the batter to remove any air
bubbles. Bake for about 60 -70 minutes or until top springs back
when gently touched. Mine takes 70 minutes. Turn pan upside down and
let cake cool COMPLETELY inside the pan. If cake falls out of the pan
it usually means you overwhipped the egg whites.

*The lemon juice doesn't add any flavor to the batter. Its role is to
lower the pH of the batter. This makes the finished cake more tender
and makes for a whiter crumb.

On 5/22/2012 2:26 AM, wrote:
> On May 22, 2:15 am, > wrote:
>> On Mon, 21 May 2012 07:40:05 -0700 (PDT), Nancy2
>>
>> > wrote:
>>> On May 20, 3:26 pm, >
>>> wrote:
>>>> Angel food cake from scratch for strawberry shortcake today. It really
>>>> is ridiculously easy to make. How good a thing it is to be plain.
>>
>>> Do you put a slight hint of almond flavoring in? My grandmother made
>>> the best AFC ever! She used almond flavoring in a simple butter-cream
>>> icing, and I can just taste it now....I can make a decent one, but
>>> nothing like hers.
>>
>> Oh, almond would be wonderful! I don't think I've ever eaten one with
>> almond flavor, just vanilla.
>>
>> --
>> Food is an important part of a balanced diet.
>
> Here's the angel food cake recipe I use. It has almond flavoring in
> it.
>
> 1 1/2 cups sifted cake flour
> 1 3/4 cups granulated sugar
> 14 egg whites or enough to make between 1 3/4 and 1 7/8 cups
> pinch of salt
> 1 teaspoon cream of tartar (omit if using a copper bowl)
> 2 teaspoons vanilla extract
> 1/2 teaspoon almond extract
> 1 teaspoon fresh lemon juice*
>
> Preheat oven to 300°. Grease the BOTTOM ONLY of a 10" angel food cake
> pan. Do not grease the sides or the tube and don't use a non-stick
> pan either. Sift flour before measuring and then sift again after
> measuring. Set aside. Start beating the egg whites. Add salt and
> cream of tartar if using when whites are just foamy. Beat to soft
> peaks. Don't overbeat or the cake will collapse. Just beat them to
> the point where there is no more liquid egg white and you can turn the
> bowl upside down and not have the whites slip out of the bowl. Gently
> fold in the sugar two tablespoons at a time. Fold in the flour in two
> batches. Add the extracts and the lemon juice. Pour batter into
> prepared pan and run a knife through the batter to remove any air
> bubbles. Bake for about 60 -70 minutes or until top springs back
> when gently touched. Mine takes 70 minutes. Turn pan upside down and
> let cake cool COMPLETELY inside the pan. If cake falls out of the pan
> it usually means you overwhipped the egg whites.
>
> *The lemon juice doesn't add any flavor to the batter. Its role is to
> lower the pH of the batter. This makes the finished cake more tender
> and makes for a whiter crumb.


clipped and saved. Wonder if it will work with artificial sweetener?

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Tue, 22 May 2012 00:26:52 -0700 (PDT), "
> wrote:

> On May 22, 2:15*am, sf > wrote:
> > On Mon, 21 May 2012 07:40:05 -0700 (PDT), Nancy2
> >
> > > wrote:
> > > On May 20, 3:26*pm, Pennyaline >
> > > wrote:
> > > > Angel food cake from scratch for strawberry shortcake today. It really
> > > > is ridiculously easy to make. How good a thing it is to be plain.
> >
> > > Do you put a slight hint of almond flavoring in? *My grandmother made
> > > the best AFC ever! *She used almond flavoring in a simple butter-cream
> > > icing, and I can just taste it now....I can make a decent one, but
> > > nothing like hers.
> >
> > Oh, almond would be wonderful! *I don't think I've ever eaten one with
> > almond flavor, just vanilla.
> >
> > --
> > Food is an important part of a balanced diet.
>
> Here's the angel food cake recipe I use. It has almond flavoring in
> it.
>
> 1 1/2 cups sifted cake flour
> 1 3/4 cups granulated sugar
> 14 egg whites or enough to make between 1 3/4 and 1 7/8 cups
> pinch of salt
> 1 teaspoon cream of tartar (omit if using a copper bowl)
> 2 teaspoons vanilla extract
> 1/2 teaspoon almond extract
> 1 teaspoon fresh lemon juice*

Yum! I might half it and make it in a loaf pan, because even that
amount would be a lot of cake for us. Thanks for the recipe!
>
> Preheat oven to 300°. Grease the BOTTOM ONLY of a 10" angel food cake
> pan. Do not grease the sides or the tube and don't use a non-stick
> pan either. Sift flour before measuring and then sift again after
> measuring. Set aside. Start beating the egg whites. Add salt and
> cream of tartar if using when whites are just foamy. Beat to soft
> peaks. Don't overbeat or the cake will collapse. Just beat them to
> the point where there is no more liquid egg white and you can turn the
> bowl upside down and not have the whites slip out of the bowl. Gently
> fold in the sugar two tablespoons at a time. Fold in the flour in two
> batches. Add the extracts and the lemon juice. Pour batter into
> prepared pan and run a knife through the batter to remove any air
> bubbles. Bake for about 60 -70 minutes or until top springs back
> when gently touched. Mine takes 70 minutes. Turn pan upside down and
> let cake cool COMPLETELY inside the pan. If cake falls out of the pan
> it usually means you overwhipped the egg whites.

I forgot about the upside down part... maybe I won't be able to use a
loaf pan after all.
>
> *The lemon juice doesn't add any flavor to the batter. Its role is to
> lower the pH of the batter. This makes the finished cake more tender
> and makes for a whiter crumb.


--
Food is an important part of a balanced diet.

On 5/22/2012 10:59 AM, sf wrote:
> On Tue, 22 May 2012 00:26:52 -0700 (PDT), "

snippety

>> Preheat oven to 300°. Grease the BOTTOM ONLY of a 10" angel food cake
>> pan. Do not grease the sides or the tube and don't use a non-stick
>> pan either. Sift flour before measuring and then sift again after
>> measuring. Set aside. Start beating the egg whites. Add salt and
>> cream of tartar if using when whites are just foamy. Beat to soft
>> peaks. Don't overbeat or the cake will collapse. Just beat them to
>> the point where there is no more liquid egg white and you can turn the
>> bowl upside down and not have the whites slip out of the bowl. Gently
>> fold in the sugar two tablespoons at a time. Fold in the flour in two
>> batches. Add the extracts and the lemon juice. Pour batter into
>> prepared pan and run a knife through the batter to remove any air
>> bubbles. Bake for about 60 -70 minutes or until top springs back
>> when gently touched. Mine takes 70 minutes. Turn pan upside down and
>> let cake cool COMPLETELY inside the pan. If cake falls out of the pan
>> it usually means you overwhipped the egg whites.
>
> I forgot about the upside down part... maybe I won't be able to use a
> loaf pan after all.

I don't remember where, but I know I've recently seen loaf pans with
'ears' on each corner, designed for the upside-down part of making angel
food cakes.

> pinch of salt
> 1 teaspoon cream of tartar (omit if using a copper bowl)
> 2 teaspoons vanilla extract
> 1/2 teaspoon almond extract

I think the almond flavoring in this amount would be overpowering -
I'd go for half of that called for, at a maximum. It's pretty
powerful stuff.

N.

On Tue, 22 May 2012 08:15:03 -0700 (PDT), Nancy2
> wrote:

> > pinch of salt
> > 1 teaspoon cream of tartar (omit if using a copper bowl)
> > 2 teaspoons vanilla extract
> > 1/2 teaspoon almond extract
>
> I think the almond flavoring in this amount would be overpowering -
> I'd go for half of that called for, at a maximum. It's pretty
> powerful stuff.
>

Oh, I heartily disagree! 1/2 tsp of almond extract wouldn't overpower
14 egg whites + 1 1/2 cups flour and 1 3/4 cups sugar.

--
Food is an important part of a balanced diet.

On May 22, 11:15*am, Nancy2 > wrote:
> > pinch of salt
> > 1 teaspoon cream of tartar (omit if using a copper bowl)
> > 2 teaspoons vanilla extract
> > 1/2 teaspoon almond extract
>
> I think the almond flavoring in this amount would be overpowering -
>
>
> N.


Trust me, it's not. The flavor is slightly stonger in the raw batter
but once the cake is baked and cooled you won't detect a strong almond
flavor. I also make it a point to use real almond extract rather than
imitation.

On Tue, 22 May 2012 00:26:52 -0700 (PDT), "
> wrote:
>
> Here's the angel food cake recipe I use. It has almond flavoring in
> it.
>
> 1 1/2 cups sifted cake flour
> 1 3/4 cups granulated sugar
> 14 egg whites or enough to make between 1 3/4 and 1 7/8 cups
> pinch of salt
> 1 teaspoon cream of tartar (omit if using a copper bowl)
> 2 teaspoons vanilla extract
> 1/2 teaspoon almond extract
> 1 teaspoon fresh lemon juice*
>
> Preheat oven to 300°. Grease the BOTTOM ONLY of a 10" angel food cake
> pan. Do not grease the sides or the tube and don't use a non-stick
> pan either. Sift flour before measuring and then sift again after
> measuring. Set aside. Start beating the egg whites. Add salt and
> cream of tartar if using when whites are just foamy. Beat to soft
> peaks. Don't overbeat or the cake will collapse. Just beat them to
> the point where there is no more liquid egg white and you can turn the
> bowl upside down and not have the whites slip out of the bowl. Gently
> fold in the sugar two tablespoons at a time. Fold in the flour in two
> batches. Add the extracts and the lemon juice. Pour batter into
> prepared pan and run a knife through the batter to remove any air
> bubbles. Bake for about 60 -70 minutes or until top springs back
> when gently touched. Mine takes 70 minutes. Turn pan upside down and
> let cake cool COMPLETELY inside the pan. If cake falls out of the pan
> it usually means you overwhipped the egg whites.
>
> *The lemon juice doesn't add any flavor to the batter. Its role is to
> lower the pH of the batter. This makes the finished cake more tender
> and makes for a whiter crumb.

Thanks for all the tips! I should ask you a couple of questions
before this thread dies.

1. Why do the juice and extracts go in after the flour and sugar and
not before? My instinct would be to add them at the end of whipping
for a more even distribution.

2. Why grease anything? I can see greasing the bottom if you don't
have a tube pan with a removable bottom, but most of them are in two
parts.

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Food is an important part of a balanced diet.