Yesterday we made a cake. It didn’t work. I don’t know why. We think we should “cut it” around, not in a straight line. Every time we cut it we should do it in different places. We did not know how to tell if it was done. We don’t think we cooked it long enough.
I liked the outside, but not the inside. It tasted like when you just finished it and it was not in the oven. Mark liked it.
We saved the yolks. We are going to make a Sunshine Sponge Cake.
Can you tell us what we did wrong? We will try making Angel Food Cake again.
I
ngredients:
1 1/8 Cup sifted flour, cake
1 3/4 Cup granulated sugar, divided (3/4 cup and 1 cup)
1/2 Teaspoon salt
1 1/2 Teaspoon cream of tartar
1 Teaspoon vanilla extract
1 Teaspoon almond extract
Optional Ingredients:
1/2 Cups mini chocolate chips
Directions:
Remove eggs from refrigerator, separate. Let whites stand until room temperature. Sift flour once before measuring.
Sift together 5 times flour and 3/4 c sugar.
Put into large bowl egg whites and salt. Beat on high until foamy, about 1/2 minute. Add cream of tartar, continue beating on high speed until whites are stiff and stand in points, about 2 1/2 to 3 minutes. Do not over beat until dry.
Sprinkle in rapidly 1 cup sifted sugar. Using wire whisk, gently fold the egg whites only until the sugar is blended. Scrape bowl gently toward center.
Add vanilla and almond extracts. Sprinkle in sifted flour mixture evenly and quickly. (Add mini chocolate chips here if using). Fold gently to blend. Gently put into angel food cake tube pan. Carefully cut through batter with a knife or spatula, going around in circular motion 6 times to release large air bubbles.
Bake at 375 degrees F for 30 minutes. Immediately turn upside down over glass bottle or on pan “legs” and let cool completely-an hour or 1 1/2 hours. Enjoy!
Ours did not turn out right, the very middle was not cooked. Momma found another recipe saying to cook at 350 for 50 to 60 minutes. Another recipe said to try the clean toothpick test and another recipe said the cracks should look dry and the cake should spring back when lightly touched.
