“You’re Gonna Love This”

Newsletter Vol III – July 31, 2009

Long Overdue Issue

OK, it has been some time since I last sent out an issue of the newsletter. Personally I thought no one cared about the newsletter but I discovered from a few of our subscribers I was mistaken, so I am back to writing the newsletter again.

Over the past year we have had many customers call in regarding their failed attempts to back an Angle Food Cake in the Better Baker Bowl Maker. The Better Baker was not designed to be used for baking an Angel Food Cake. The calls did however, prompt me to do two things.

First find an awesome video explaining how to bake an Angel Food Cake.

Watch the video it will help you understand the recipe.
The video is located at (www.allrecipes.com) (opens in a new window)

Second find an easy to follow recipe, which is below.

If you use this recipe don’t be shy about sharing a comment about it with others.

Info:

PREP TIME: 30 Min
COOK TIME: 1 Hr
READY IN: 1 Hr 30 Min
Required: 1 Ten inch Tube Cake
Servings: About 14

Ingredients:

* 1 cup sifted cake flour
* 3/4 cup confectioners’ sugar
* 1 1/2 cups egg whites
* 1/4 teaspoon salt
* 1 1/2 teaspoons cream of tartar
* 1 teaspoon vanilla extract
* 1/4 teaspoon almond extract
* 1 cup white sugar
* 2 cups confectioners’ sugar
* 1/4 cup butter, softened
* 3 tablespoons cream
* 1 teaspoon vanilla extract

Directions:

Step 1.

Preheat oven to 375 degrees F (190 degrees C).

Wash angel food tube pan in hot soapy water to ensure it is totally grease free.

Let dry completely.

Sift flour and 3/4 cup confectioners’ sugar together three times; set aside.

Step 2.

In mixing bowl, beat egg whites and salt on high speed until foamy.

Add cream of tartar, 1 teaspoon vanilla, and almond flavoring; beat until soft peaks form.

Peaks should be soft enough so they bend over slightly at the tips.

Gradually add 1 cup white sugar, continuing to beat until stiff peaks form.

Sift about 1/4 of the flour mixture over the egg whites, and using flat spatula, quickly but gently fold into egg whites.

Repeat using 1/4 of the flour mixture each time.

Pour batter into clean tube pan.

Gently cut through batter with knife to remove air pockets.

Step 3.

Bake for about 30 to 35 minutes, until an inserted wooden pick comes out clean.

Invert pan onto a wire rack to cool for 1 hour.

Step 4.

Beat 2 cups confectioners’ sugar, butter, cream, and 1 teaspoon vanilla together until smooth.

Add more cream or confectioners’ sugar as needed.

Frost the cooled cake.