Tea Room Tales & Tidbits
Table of Contents
Angel Cake
My favourite! Since having a tearoom, I have made many of these cholesterol friendly cakes. It looks complicated at first but, once you get the hang of it, they are really easy to make.
For Special Tea Luncheons, I would cut the cake into small wedges with the pointed end sticking up out of a stemmed, pudding filled dish. They were drizzled with berry sauce and a final addition of whipped cream that made this dessert a real crowd-pleaser.
- 12 large egg whites at room temperature
- 1-1/2 cups sifted icing sugar
- 1 cup all-purpose flour
- 1-1/2 tsp cream of tartar
- 1 tsp vanilla
- 1 cup granulated sugar
- In a bowl, sift together icing sugar and flour, 3 times for even blending. Set aside.
- Beat egg whites in a large bowl on medium speed until frothy.
- Add cream of tartar and vanilla.
- Beat mixture until soft peaks form.
- Gradually add sugar to egg mixture and beat until stiff peaks form.
- Sprinkle about 1/4 of the flour mixture over egg whites and gently fold in.
- Repeat until all of the flour has been folded into egg whites.
- Spoon mixture into ungreased 10-inch tube pan.
- Cut batter into the pan using a spatula. This will remove air pockets while leaving batter light and fluffy.
- Bake on the lowest rack in the oven at 350 F for about 40 minutes. The cake is done when you can lightly touch the top and it springs back. You can also insert a toothpick and it should come out clean.
- Invert cake pan on a cooling rack and allow to cool completely.
- Remove cake from pan by running a metal spatula around the edge of the pan, separating the cake from sides and centre.
Serve with fruit sauce of your choice, top with pudding or marshmallow icing.