Hey there! Congratulations on reading my FIRST POST! Hooray! (cue confetti and loud music).
My first recipe is brought to you by The Better Homes and Gardens New Cook Book from 1953. Let me tell you how fun this cookbook is. First, they have a Nutrition and Food Planning chapter, complete with a Calorie Tally and meal ideas “that your family will like”. Second, there are lots of retro recipe like Griddle Cakes and Lime Tinkles. And finally, there is an abundant amount of information about every aspect of food prep imaginable, including step by step pictures.
My mom bought this one. It was at our family cottage for the longest time. Our cottage is located on the shores of beautiful Lake Michigan. Her name is Chez Nous (Our House) because it was built in the 1920’s and people named their homes back in the day. Chez Nous has no cable or internet, so I read this cookbook a lot and loved it. My mom told me to take it home since I loved it so much, and it has sat in my home for years. I baked one recipe from it prior to the Angel Cakes, and that was the Apple Fritters.
Here’s what BHG New Cook Book has to say about successful Angel Cake making:
1.) Don’t grease the pan. It can cause the cake to fall.
2.) If you want a brown crust, remove the cake from the pan just as soon as it cools.
3.) The longer the Angel Cake is kept in a pan, the more crust will adhere to the pan.
4.) Sift, sift, sift. And sift again. This is key to a light, airy cake.
I made these into cupcakes instead of using the traditional tube pan the recipe calls for. I am taking them to a work party and thought it would be a fun idea to have people assemble their cakes with whipped cream and berries. Enjoy these light, fluffy Angel Cakes with lots of whipped cream and berries. The whipped cream is so fluffy too. It reminds me of a cloud, so obviously you have to pair an Angel Cake with a cloud-like frosting. Duh. This dessert screams summer, which I know we are all looking forward to.
1 cup sifted cake flour
3/4 cup sugar
1 1/2 (12) egg whites
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 1/2 teaspoons vanilla
3/4 sugar (again)
Set oven to 375. Sift flour with 3/4 cup sugar 4 times.
Beat whites, cream of tartar, salt, vanilla until stiff enough to hold up in soft peaks but still moist, glossy. Add remaining 3/4 cups sugar to whites, 2 tablespoons at a time, beating after each addtion. Sift about 1/4 of flour over whites; fold in. Fold in remaining flour by fourths. Bake in ungreased 10 inch round tube pan for 35 to 40 minutes. Invert pan, cool.
**I used cupcake pans with liners. It made about 36 large cupcakes and only needed 18-20 minutes in the oven.
From: The Better Homes and Gardens New Cook Book 1953 Edition
2 cups heavy whipping cream
1/2 packet gelatin
1/4 cup luke warm water
1/4 cup sugar (granulated or powdered)
Put the gelatin packet into the luke warm water and stir to dissolve. Once dissolved, add it to the chilled cream and beat on high until very stiff peaks form. Add the sugar and blend in. Keep in refrigerator until ready to serve.