ScarlettAngel Cake
July 3rd 2006 03:26
Angel Cake
About Angel Cake
Angel cake is a type of cake that became popular in the U.S. in the 19th century. It is also called angel food cake as a contrast to chocolate Devil’s food cake. Angel cake differs from many other cakes by its cottony texture and colour, which is achieved using only beaten egg whites, white sugar, and white flour. No fat is added, as it would affect the egg whites’ ability to keep the cake from sinking.
Angel cake is usually baked in an angel cake pan, a tall, round pan with a tube up the center that leaves a hole in the middle of the cake. Angel cake is sometimes frosted but more often has some sort of sauce, such as a sweet fruit sauce, drizzled over it.
Being high in fat content and rich in flavour and texture, Cakes can make one feel full. But there is no need to miss out a dessert when eating for a healthy heart. The Angel Cake is so good for us can be transformed into tempting dessert without the addition of high-fat ingredients. Serve this light-as-air cake with low-fat fromage frais. It makes a perfect dessert.
About Physalis
Physalis, a small orange fruit similar in size, shape and structure to a small tomato, but partly or fully enclosed in a large papery husk derived from the calyx. Its uses are similar to the common tomato or to a fruit. Ground cherries can be eaten raw, in salads, desserts, as a flavouring, and in jams and jellies. The fruits are excellent when dipped in chocolate, and can be dried and eaten. It is also often used as an herbal remedy for sore throats.
INGREDIENTS
Serves 10
40 gm cornflour
40 gm plain flour
8 large egg whites
225 gm / 1 cup caster sugar, plus extra for sprinkling
5 ml / 1 teaspoon vanilla essence
For the lemony icing
175 gm / 1½ cups icing sugar
15-30 ml / 1-2 tablespoons lemon juice
1. Preheat the oven to 180 degrees Celsius. Sift both flours on to a sheet of greaseproof paper.
2. Whisk the egg whites in a large grease-free bowl until very stiff, then gradually add the sugar and vanilla essence, whisking until the mixture is thick and glossy.
3. Gently fold in the flour mixture with a large metal spoon. Spoon into an ungreased 25cm / 10in angel cake tin, smooth the surface and bake for about 45-50 minutes, until the cake springs back when lightly pressed.
4. Sprinkle a sheet of greaseproof paper with caster sugar and set an egg cup in the centre. Invert the cake tin over the paper, balancing it carefully on the egg cup. When cold, the cake will drop out of the tin.
5. To make a lemony icing, mix 175 gm / 1½ cups icing sugar with 15-30 ml / 1-2 tablespoons lemon juice.
6. Transfer the angel cake to a serving plate, drizzle the lemony icing over the cake and decorate with physalis and mint sprigs.
**From “The Healthy Heart Cook Book” and “From Wikipedia, the free encyclopedia” **
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Comment by Anonymous
i will have to try and make this one and i'll let u know how tat goes!
Dee
Comment by Anonymous