[1] Angel food cake with strawberry glaze (photo © American Egg Board.
[1] Berries are a perfect garnish for angel food cake (photo © Anna Ozerova | Dreamstime).
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October 10th is National Angel Food Cake Day. Bake one from scratch, or pick up a ready-made cake and serve it with this delicious strawberry glaze.
Angel food cake is a white sponge cake: a light, flourless cake made with sugar, cream of tartar, salt, vanilla or almond extract, and a dozen or so egg whites, depending on the recipe. There is no leavening.
Chocolate angel food cakes were developed much later, adding cocoa powder.
The cake is popularly served with berries and whipped cream, although it can be served plain or with a dessert sauce (caramel, chocolate, custard, fruit, etc.).
Angel food cake originated in the U.S. and first became popular in the late 19th century.
The first angel food cakes were likely baked in the South by African-American slaves, due to the strength required to whip the air into the whites.
The first recipe in a cookbook for a white sponge cake is in Lettice Bryan’s The Kentucky Housewife of 1839.
Angel food cakes are generally made in a tube pan (photo #4). If you’re going to purchase one, get one with a removable bottom.
RECIPE #1: STRAWBERRY GLAZE FOR ANGEL FOOD CAKE
Ingredient For The Strawberry Glaze
1/2 cup orange juice
1 tablespoon cornstarch
2 cups frozen strawberries, partially thawed, quartered (you can use fresh strawberries, of course)
1/4 cup sugar
1 tablespoon orange marmalade
1 prepared angel food cake (or use a mix or the from-scratch recipe below)
Optional garnish: whipped cream
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