Mexican Dessert Recipes
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Vanilla Angel Food Cake Recipe
This angel food cake recipe is airy, light and goes beautifully with fresh berries. The cake is easy to make but you need to be very strict about cleanliness when whipping the egg whites. If you have even one speck of grease in the bowl you will not be able to get peaks so make sure the whisk and bowl are scrupulously clean before you begin. Fat stops the egg white proteins from clinging together and the mixture would be denser. It is best to use slightly warmed egg whites for this, or at least room temperature ones. The cream of tarter helps to create a stable, light egg white mixture.
If you do not have cake flour, you can use a bleached soft flour or low-protein flour instead. You should cook this angel food cake in a tube cake pan with legs or one that has a center tube higher up than the pan lid. This means you can cool the cake upside down, which will stop it from deflating or collapsing.
This angel food cake recipe is one of the best angel food cake recipes ever and the addition of fresh blackberries, strawberries, and raspberries goes really nicely. You can also serve whipped cream on the side. The vanilla gives the angel food cake a Mexican touch and if you are looking for more angel food cake ideas, what about drizzling chocolate syrup over the cake before serving it or even spreading some homemade Mexican dulce de leche on top?
Angel Food Cake with Vanilla and Berries
Ingredients -
1 cup cake flour
12 egg whites
⅓ teaspoon salt
3 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon cream of tartar
¼ pint fresh raspberries
¼ pint fresh black berries
¼ pint fresh strawberries, hulled and halved
Preparation:
Preheat the oven to 350 degrees F and put the rack in the bottom third of the oven.
Sift together the flour, salt and half the powdered sugar.
Whip the egg whites in a very clean bowl until they are frothy.
Add the vanilla extract and cream of tartar and keep whipping until soft peaks appear.
Beat in the rest of the powdered sugar and keep whipping until medium peaks appear.
Fold in the flour mixture gradually, then transfer the batter into a 10 inch tube cake pan and shake the pan so the mixture levels out.
Bake the cake for about 35 minutes or until a toothpick inserted into the cake comes out clean.
Let the cake cool upside down in the tube pan (do not worry, it will not fall out) for 2 hours before unmolding it.
Garnish the cake with the fresh berries and serve.
(Serves 10)
Photo Description:
This angel food cake recipe is not difficult to make and the combination of light, airy angel food cake and juicy, plump berries is a great one. This is a great Mexican style dessert recipe for the summer and you can serve it with ice cream or whipped cream as well as the berries if you want. What about varying the flavor by using kiwi instead of, or as well as, the berries? There are lots of angel food cake icing recipe you could make too and many other angel food cake ideas. Just be creative and this cake is sure to be a success.
