This is my most amazing Better Homes and Garden New Cook Book (New- HA. I bought this cook book in 1987 when I first bought my own house. I think I got it at Target.)
It used to have a red plaid hard cover on it. Until this happened.
Still not sure how she got a hold of it. At least she didn’t eat the recipe part.
That is something to be thankful for!
So this is what you do when you have eggs coming out of every orifice. (Ewww.)
I mean, this is what you do in the spring when you are swimming in eggs. (Better.)
Angel Food Cake, baby!
Right off the bat you see that you need 10-12 large eggs. Because this time of year I
have eggs coming out of every orifice am swimming in eggs, I usually use 12. The hardest part of this recipe for me is to bring the eggs to room temperature. I keep my eggs in the ‘fridge (I know that most people say you can leave your eggs out on the counter for an unknown number of days without fear of the eggs going bad, but I’m from Texas where it can get hot, hot, hot and humid, humid, humid and I’m still not used to just leaving food out. Though I have lived here in the mighty chilly Northwest for a long time, it took years for me learn that butter was OK to leave in the cabinet. Years, I tell you!)
So, bring eggs to room temperature. Then separate the whites and the yolks. Place whites in a large bowl and beat together with cream of tartar and vanilla until….
…white peaks form and gentle tips curl. (Look at that tip curl.) Also note that the whipped egg whites are starting to become a little shiny. It’s almost ready!
Add sugar a bit at a time until the mixture becomes more stiff and the tips stand up (dangit~ I didn’t get a pic of that.)
Now this next step to me is the tricky part……
Now that your egg whites are all stiff and all standy-uppy, fold the flour mixture into the beaten whites…..ever…..so….carefully. The egg whites are filled with air and light and all sorts of goodness. If one was to not-so-carefully fold the flour, the egg whites would fall flat and fall down and not be worthy of the title “Angel Food”. So~ be careful. We wouldn’t want a flat Angel food cake.
Then pour the fluffy concoction into a non greased tube pan……
….and place into a pre-warmed oven at 350.
35-40 minutes later, whala (if you are Texan. “Voila” if you are all cosmo and French and stuff) Angel Food Cake, baby!
Now quickly before it has a chance to fall, flip the cake upside-down onto it’s legs (I’ll bet you always wondered what the heck those little metal things were for?)
They are “legs” to allow the cake to cool upside-down to give the most-est lift and puffiness and lightness.
And it works! Except I don’t have a picture of the results……
Hmmmmm. I wonder why?
(This cake was on sale at our local super store for $5! It cost me about .27 cents in ingredients and about 20 mins to build~ not counting the baking time and the time the eggs were “coming to room temperature” again…..because I forgot to leave them out…..again.)
Today’s count: 44
0 eggs, 2 0 gallons of milk
Not sure yet but probably ham and I’m not sure what else yet. 🙂 Baked chicken with rice pilaf and salad with home made ranch dressing.
Weather: Showers, with thunderstorms also possible after noon. High near 47. North northeast wind around 11 mph. Chance of precipitation is 100%. Tonight a chance of showers and thunderstorms. Mostly cloudy, with a low around 35. North wind 7 to 10 mph. Chance of precipitation is 50%. (now that’s more like the spring I know!)