Monday, September 7, 2015

Angel Food Cake- Straight from the Farm


One of our grandsons came to visit for awhile today.  His Grandpa and Grammy decided that maybe he might become the new Chef at Quaker Hill Farm.  He helped to make a Family tradition and it turned out pretty tasty!  His Great-grandmother, my mom, often made Angel food cakes when there were a lot of eggs available from her farm chickens.  I wanted to share some of her baking secrets with our Grandson so this is what we came up with!  Our second oldest grandson picked out the beautiful cake plate for me!  Love it!




 I was fortunate enough to have received my mom's old Betty Crocker Cook-book.  We located the Angel food cake recipe and proceeded to gather what we needed to make the cake.

Mom always spread newspaper down on the counter top before she started to bake.  So I shared this little secret with our Grandson and it really did help the clean up go a lot smoother.  We gathered what we needed for this project.


We needed a bottle to turn the cake upon after baking, flour, sugar, a sifter, vanilla, measuring cups, and bowls.
The newspapers are spread and we begin!  He is sifting the flour and the sugar together three times as the recipe calls for.  We place this aside and start cracking eggs- a whole dozen and separating the egg whites.  Our Grandson thought this was a rather slimy job!



We add the ingredients of cream of tatar, salt, and vanilla extract.  



We then started the mixer and waited on the egg white to turn that pretty white stiffness!




He thought the stiff egg whites looked like shaving cream!  I rather tend to agree!  We are now ready to add the flour mixture.  He sifted the flour mixture into the egg white mixture and I folded it into the batter but just until the sugar and flour disappear.


We are using a vintage sifter to place the flour mixture into the batter.  The batter is then placed in an ungreased tube pan.  It is most important not to get any egg yellow into the mixture or grease of any sort.  


And now into the oven it goes and we wait...............................Was it worth it! I believe so!  I have two tube cake pans.  One square and one round.  He chose the square one to place the batter.

And Ta DA  it is out of the oven and we placed it on the bottle to cool.  Then comes the fun part, how do we decorate it?  We decided on a confectioners sugar glaze and cherry pie filling!  Rich and yummy!



 We found a square cake plate which blended well with the cake and gathered a few flowers from the flower garden.  We decided the flowers needed to go in the middle of the cake.  I found a small little bottle which fit perfectly and we were set!


Now for the true test!  How does it taste!  Our grandson thought it was very tasty!  It passed the taste test from his Pa and his sister!






We took a slice from the cake and both decided-yes Great-grandmother had a good recipe!   And here is the recipe:  "Light as air...fluffy as a cloud."

1.  Set out but do not grease....10" tube pan, 4" deep
2.  Measure and sift together 3 times....1 cup sifted cake flour-(about impossible to find anymore, but regular flour can be used.)
3.  Sift above flour with 7/8 cup granulated sugar
4.  Measure into a large mixing bowl: 1 and 1/2 cups egg whites (12), 1 and 1/2 tsp. cream of tartar, 1/4 tsp., salt, 1 and 1/2 tsp. vanilla, 1/2 tsp. almond extract
5.  Beat the above with a wire whip until foamy.
6.  Gradually ad, 2 tbsp. at a time...3/4 cup granulated sugar.
7.  (I used my mixer at this point) continue beating with the wire whip until meringue holds stiff peaks.  
8.  Sift gradually over the meringue the flour-sugar mixture.  Fold in gently just until the flour-sugar mixture disappears.  Push batter into ungreased tube center pan.  Gently cut through batter with a knife.  Bake at 375 degrees for 30 to 35 minutes.  When cake tests done, invert on the bottle.  Let hang until cold.  
9.  For the glaze we used 1 cup of confectioners sugar mixed with enough milk to make a glaze consistency.  
10.  The cake was sliced horizontally in half and then 1/2 of the cherry pie filling was placed between the layers.  Set the top layer back on top of the bottom layer.  Place glaze over the cake and the remainder of the cherry pie filling.  

Yum!










We cut several slices to take home to his family!  What fun at Quaker Hill farm today!  Blessings this day!  We will share this recipe in another post!  Thanks for looking!

We are sharing this post with the following lovely parties!  I was so surprised and humbled when I opened A Delightsome Life Home and Garden Thursday!  Our Fall in all Its Glory post was featured!  Thank you Kathy!


1.  A Delightsome Life
A Return to Loveliness
2.  Stonegable
The Scoop
3.  The Enchanting Rose
Roses of Inspiration
4. Rose Chintz Cottage
Tea Time Tuesday
5.  Strangers & Pilgrims on Earth
The Art of Homemaking Mondays
6.  Lehman Lane
Dream. Create. Inspire
7. Savvy Southern Style
Wow us Wednesdays
8.  An Extraordinary Day
Project Inspired
9.  Common Ground
Share Your Style
10. Have a Daily cup of Mrs. Olson
Share Your Cup Thursday
11. A Delightsome Life
Home and Garden Thursday
12.  Rooted in Thyme
Sweet and Simple Fridays
13. The Charm of Home
Home Sweet Home
14.  Rattlebridge Farm
Foodie Friday
15.  City of Creative Dreams
The Beautifully Creative Inspired

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