This classic Angel Food cake recipe is super light and fluffy and with a fun twist. It is dressed up with yummy lemon whipped cream and covered with fun pastel marshmallows.
With Easter just around the corner, I was mulling over what I would make
for this holiday. Then while waiting at my chiropractor's office, I
saw this Angel Food Cake recipe from a magazine and a light bulb just
turned on in my head. Easter... angel... perfect! I scribbled like a
mad woman and copied the recipe in whatever scrap paper that I found in
my purse. It was the only time in my life that I wished that the doctor
would not call my name yet.
The last time I made angel food cake was about more than 20 years
ago, in home economics class in elementary. It was also the first time I
made it. I don't even own an angel food cake pan. Isn't it one of the
first pans a baker should have? Shame on me. Angel food cake making is
I contemplated just using one of my regular round cake pans,
which is okay too, but you know what, I've waited this long to do it, so
I might as well do it right. So off I went to buy my angel cake pan
and gathered some left over eggwhites from another project and whipped
up some cake.
Angel food cake is simple to make with just a few ingredients. Since
there is no leavening agent in this cake, the fluffiness comes from the
whipped eggwhites. That is why it is crucial to whip it to stiff peaks
without getting it dry. It is also very important that the the bowl is
grease free and that there are no eggyolks mixed in with the whites.
Most of the time, angel food cake is served plain with a light
dusting of icing sugar. It is also excellent served with fruits on the
side. But I want to dress it up for Easter, so I covered it with lemon
whipped cream and tutti frutti mini marshmallows. The combination is
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