In honor of my 5th blogoversary, I decided this week’s recipe should be celebratory, and what better way to celebrate then with cake. I chose Angel Food because it is the lightest cake I could think of and we’re trying to eat better here at Chez Sticky Feet.
My laptop decided to die over the weekend and my long-winded ramble reflecting my 5 years of blogging died with it. Suffice it t to say, I’m mourning my beloved computer, but still can’t believe that I’ve been blogging for 5 years. In many ways it feels like I just typed my first post yesterday.
I took this cake to a friend’s house on Friday evening for dinner. She and I enjoyed it, Anna ate a few bites, and Clara threw her piece across the table (always nice when you’re dining at someone else’s house!), Bo was too busy playing to try a piece. It’s a delicious cake and kudos to my friend, Jenny, for many of the helpful hints that are provided in this recipe.
Angel Food Cake with Berry Compote
1 ½ cups powdered sugar
1 cup cake flour
1 ½ cups egg whites (12)
1 ½ teaspoons cream of tartar
1 cup granulated sugar
1 ½ teaspoons vanilla
½ teaspoon almond extract
¼ teaspoon salt
Separate eggs – put egg whites in metal bowl and allow to warm for at least ½ an hour.
Move oven rack to lowest position, heat oven to 375.
Mix powdered sugar and flour, set aside. Beat egg whites and cream of tarter in large metal bowl with electric mixer on medium speed until foamy. Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding vanilla, almond extract and salt with the last addition of sugar. Continue beating until stiff and glossy meringue forms. Do not underbeat.
Sprinkle sugar-flour mixture, ¼ cup at a time over meringue, folding in just until sugar-flour mixture disappears. Push batter into ungreased angel food cake pan. Cut gently through batter with metal knife or spatula to remove bubbles.
Bake 30 to 35 minutes until cracks feel dry and top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang about 2 hours until cake is completely cool. Loosen side of cake with knife to remove from pan.
For the berry compote, combine one 16 oz. bag of frozen mixed berries (raspberries, blackberries, and blueberries) with 1/2 cup sugar. Bring to a boil until thickened. Spoon over cake to serve.
Each Monday, I’ll showcase a family and kid-friendly recipe to share with your family. Please let me know if you try one of my recipes! Enjoy!