Wednesday, May 5, 2010

Angel Food Cake!

I've been making mug cakes and chocolate melting cakes with potato starch for quite a while now, and I've observed that, because these cakes have a high egg content, their texture is a lot like angel food. So the wheels have been turning and today I experimented. I only made a half recipe so if it didn't turn out I would only have to throw away six eggs instead of twelve. Lo and behold, it was very, very good!

Here is the recipe for the large cake, not the half. It's actually a lot simpler than one would think, other than separating the eggs. You just have to figure out what to do with all those yolks. I'm going to make an omelet heavy on the yolks for breakfast a couple of mornings. Or maybe I'll have to perfect a sponge cake recipe. I'm bringing this cake for Mother's Day dinner-it's my mother-in-law's favorite dessert and I will be able to enjoy right along with everybody else!

Angel Food Cake

1 cup potato starch
3/4 cup sugar

12 egg whites
1 1/2 tsp. cream of tartar
1/4 tsp. salt
1 1/2 tsp. vanilla
3/4 cup sugar

Mix potato starch and sugar thoroughly with a whisk, or sift together. Beat egg whites with cream of tartar, salt and vanilla until they form soft peaks. Add the remaining 3/4 cup sugar one tablespoon at a time, continuing to beat until meringue holds stiff peaks.

Fold potato starch/sugar mixture into egg whites about 1/4 cup at a time until all the starch is incorporated. Pour into an UNGREASED tube pan and bake at 375 degrees for 35 to 40 minutes or til done. (toothpick test)

Invert pan on the counter and leave upside down until cake is cool. This keeps the cake from falling. My mom used to put the tube over a full pop bottle if the cake was high enough. One time it fell out of the pan as it cooled and when she came into the kitchen it had fallen down right around the pop bottle!

Slice with a serrated knife and enjoy. We especially love it with sweetened strawberries and whipped cream.