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This is a picture of our Easter Dinner dessert. It is a homemade angel food cake with a light lavender buttercream frosting. This recipe is my favorite angel food cake. It is a little heavier than a box mix–but in a good way!!

Here is the recipe with a few tips~

Best Angel Food Cake–adapted from a recipe in Southern Living

Preheat oven to 375 degrees and line a 13X9 inch pan with foil with some extending above each side of the pan–around 3 inches above the edge and DO NOT GREASE THE PAN OR FOIL!!

2 1/2 c. sugar

1 1/2 c. flour

1/4 tsp. salt

sift together in a bowl and set aside

Into a large clean ( I wash the bowl and utensils before adding egg whites that need to be beaten for meringue or angel food cake–any oil residue will prohibit the whites from beating correctly–if you get any yolk at all in the whites while separating the eggs, start over,~it is best to separate the eggs in a different bowl and add each white in the (cleaned too!) measuring cup after making sure it separates cleanly, this is a very critical step in the success of your cake ) mixing bowl add:

2 1/2 c. egg whites (at room temperature)

1 tsp cream of tartar

1 tsp vanilla

1 tsp. lemon juice

1/4 tsp. almond extract

Using the whisk attachment ( I wash this too) beat the eggs whites and cream of tartar until stiff peaks form on high speed. Add in the flavorings and extracts. Turn mixer to low and fold in the dry ingredients until just incorporated finishing with a clean rubber spatula. Put mixture into the foil lined pan and bake for 30-45 minutes until a wooden pick comes out clean. It will be pretty brown on top–but make sure it is completely baked. Invert it on a cooking sprayed wire rack to cool–leave the foil on during this time. After it is cool–carefully peel off foil and now you are ready to frost it–or eat it as is!!

Yummy Buttercream Recipe

1 c. butter

1 c. shortening

1/2 c. milk

1/4 tsp. salt

2 tsp. vanilla extract

8 c. powdered sugar–or until the desired texture is achieved.

Cream the butter and shortening together using the whisk attachment and then add the rest of the ingredients until light and fluffy. Tint as desired. Frost cake.

I used the ribbon icing method, which if you google it, there are a couple great tutorials–it is a simple yet stunning way to ice your cake.

The lavender color did not photograph well–it really was a lovely shade 🙂

I cut the 9X13 cake in half so I could layer them into the cake above and I used half a recipe of the buttercream to ice the cake–a teeny bit more icing would have helped–I didn’t have quite enough on one side to complete my ribbon icing.

Happy cooking!!

Kyra

 

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