Angel Cake--aunt Sarah's Recipe Recipe

History of Angel Cake

Angel cake is a delicate and airy dessert that has been enjoyed by many for decades. It is believed to have originated in the United States in the late 19th century. The cake is named "angel" cake due to its light and fluffy texture, resembling the ethereal nature of angels.

The recipe for angel cake has been passed down through generations, with each family adding their own unique touches. Aunt Sarah's angel cake recipe is one such variation that has been cherished and loved by her family for years.

Aunt Sarah's Angel Cake Recipe

Ingredients:
- 1 heaping cup of pulverized sugar
- 1 cup of a mixture of pastry flour and corn starch (equal parts)
- 1 scant teaspoonful of cream of tartar
- 1 cupful of white of eggs
- Almond or vanilla extract for flavoring

Instructions:
1. Preheat your oven to a very moderate temperature. It should be hot enough for you to feel the warmth but not too hot that it causes discomfort when holding your hand inside while counting to one hundred.

2. In a large bowl, sift the pulverized sugar at least 8 times to ensure it is finely powdered and free of any lumps. Set it aside.

3. In another bowl, sift together the pastry flour and corn starch, again at least 8 times. This step ensures a light and airy texture for the cake. Combine the sifted flour and corn starch mixture with the powdered sugar and sift them together 4 times to ensure proper blending.

4. In a separate bowl, beat the white of eggs until they become very stiff. When they are about half beaten, sprinkle in the cream of tartar. Continue beating until the white of eggs are fully beaten and form stiff peaks.

5. Add the almond or vanilla extract for flavoring into the beaten white of eggs. Gently fold in the sifted dry ingredients (sugar, flour, and corn starch mixture) into the beaten white of eggs.

6. It is important to fold the dry ingredients in rather than stir to maintain the lightness and airiness of the cake. Be gentle while folding to avoid deflating the eggs.

7. Pour the cake batter into a small, oblong bread pan. The shape and size of the pan will help the cake rise evenly and create a nice, tender texture.

8. Place the pan in the preheated oven and bake for approximately 55 minutes. Avoid opening the oven door for the first 15 minutes to allow the cake to set properly. After 15 minutes, slightly increase the heat, and if the oven seems too hot, open the door for a moment to lower the temperature. The cake should bake slowly to prevent it from collapsing.

9. To check if the cake is done, insert a toothpick or cake tester into the center of the cake. If it comes out clean or with a few crumbs, the cake is ready.

10. Once the cake is done, remove it from the oven and allow it to cool completely in the pan before transferring it to a cooling rack.

Fun Facts about Angel Cake:

- Angel cake is traditionally made without any fat, such as butter or oil. The lightness of the cake comes from the beaten egg whites.
- Angel cake is often served plain or with a dusting of powdered sugar. However, it can also be accompanied by fresh fruits, whipped cream, or a light glaze.
- Angel cake is often associated with special occasions like weddings or birthdays due to its delicate and elegant appearance.
- The oblong bread pan used to bake Aunt Sarah's angel cake is not a typical choice for this dessert. Most recipes call for a tube pan, which allows the cake to rise evenly and ensures proper airflow during baking.

Similar Recipe Dishes:

1. Sponge Cake: Sponge cake is another light and airy dessert made with beaten egg whites. However, it usually contains butter or oil, giving it a slightly richer flavor and texture.

2. Chiffon Cake: Chiffon cake is a cross between sponge cake and angel cake. It incorporates both egg yolks and beaten egg whites, resulting in a moist and tender crumb.

3. Meringue Cake: Meringue cake is made entirely of whipped egg whites and sugar. It is crisp on the outside and chewy on the inside, making for a delightful texture contrast.

4. Pavlova: Pavlova is a meringue-based dessert with a crisp shell and a soft, marshmallow-like center. It is typically topped with whipped cream and fresh fruits.

Whether you're celebrating a special occasion or simply indulging in a light and airy treat, Aunt Sarah's angel cake recipe is sure to impress. Enjoy the delicate flavors and savor every bite of this classic dessert.