Amanda from High Heels to Hot Wheels is here visiting with us this morning!
She’s brought one of my all time favorite desserts Angel Food Cake with Michigan Cherry Tart Preserves !
I have always loved Angel Food Cake. Oh my- I remember sneaking to pick off the top, while it was cooling upside down on a glass sprite bottle as a kid. YUMMY 🙂
I won’t keep y’all waiting and turn it on over to her…
Happy Wednesday, everyone, at What’s Cooking with Ruthie!!!! It’s Amanda back again from High Heels to Hot Wheels. It’s FINALLY springtime in Tennessee and that means it’s time for Easter celebrations, Spring luncheons and fresh-from-the-garden meals!
Even though I may look like a beached whale with my big baby belly this summer, that doesn’t mean that I don’t want to be conscience about eating lighter as the summer months approach. HOWEVER and a big however, I still want to eat some sweet treats, too, so this Angel Food Cake gives me the sweet I need without all the extra calories I don’t need with typical desserts.
- 1 cup cake flour
- 3/4 cup sugar
- 2 tablespoons sugar
- 12 large egg whites, MUST be room temperature. (It is best to buy a carton of egg whites as to not risk getting any yolks in the mixture)
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 3/4 cup sugar
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon almond extract
- Michigan Cherry Tart Preserves
- Preheat oven to 375 degrees F. In a large bowl, sift the cake flour and 3/4 cup + 2 Tbsp sugar and set aside. Combine vanilla and almond extract in a small dish.
- In a bowl of a stand mixer with the whisk attachment, beat egg whites, cream of tartar, and salt until they form peaks. Add the 3/4 cup sugar 1/4 cup at a time and beat on high until stiff peaks form. Remove the bowl from the stand and slowly fold in the flour mixture and extracts. Fold in just until the flour mixture is incorporated. You can use your mixer on low if you don't want to do it by hand.
- Pour mixture into an UNGREASED angel food pan or 10x4 UNGREASED tube pan. Cut through the batter with a knife or metal spatula to release the air bubbles. Bake on the lowest rack of the oven for 30-35 minutes or until the cake springs back when lightly touched. Invert pan onto and cool completely. Once cool, run the back of a knife around the pan and release. Top with Michigan Cherry Tart Preserves
* Adapted from Food.Com
I found the most delicious Michigan Cherry Tart Preserves that I topped my cake with and, boy, was it delicious!!! Even though angel food cakes take a special pan, they are really worth it to have such a tasty dessert.
Now that we have the garden growing, I’m excited to come back again next month with some fresh ingredients to kick off your summer menus!
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