Lots of hollandaise!!! ;D

Beautiful angel food cake. I haven't made one in probably 30 years. Care to post the recipe you used?

Lori

I recentlyl made my first one - my son wanted to make one - so we did it together - I was pleasantly surprised too!

and for those egg yolks - creme brulee! Yum. Or mix some in with your dog's food. :-)

That looks so good - I love angel food cake! Yes, please post the recipe.

Sue

Oh that cake is absolutely angelic. I am impressed.

Beautiful! And I bet it tastes as good as it looks....

Alexa

Awesome!! Looks beautiful and came out the pan so nicely

Afc goes with Creme brulee in our house like bagels go with creme cheese :)

Here's my T&T recipe - can be doubled or even tripled to use all those yolks

Creme Brulee
--------------------------------------------------------------------------------

Recipe By: Fine Cooking 84, pp. 45 Kimberley Masibay
September 1, 2008
Yield: 4

Ingredients:

1 3/4 c. heavy cream
1 tsp. Pure Vanilla or 1 bean
4 large egg yolks
1/4 c. sugar
kosher salt
2-4 tsp. additional sugar

Directions:

Preheat oven to 300 F

Line roasting pan with dishtowel and place ramekins on towel

Place cream in medium suacepan. If using vanilla bean, scrape out seeds and stir into cream. Add the pods as well. Whisk to disperse seeds

Bring cream to simmer over medium heat. Remove, cover and let stand for 10 minutes. If using vanilla extract, add it at this point.

Beat egg yolks with sugar and salt. When cream is 165 or less, add 1/2 cup to yolks and whisk in to temper. Add the rest of the cream and stir gently till incorporated (Whisking to hard will add to much air and cause bubbles in your creme brulee).

Pour through a sieve back into saucepan.

Measure out a scant 1/2 cup into each ramekin.

Add hot water to about 2/3 of the way up the ramekins and bake until the custards are set about 1/3" in from sides -45-55 minutes. Centers should be a bit jiggly like Jell-o. temp should be 170-175. LOOK at the ramekins and JIGGLE them. Much better then temp

Remove from oven, cool on wire rack for 30 minutes then in fridge for at least 3 hours.

Place 1 tsp of sugar in ramekin, shake to distribute and carmelize with blow torch.

I'd brag too if I baked a cake that looked like that. Perfect!!!

Ann

The creme brulee sounds good; never made that before either.

1972 Betty Crocker Angel Food Supreme Cake

1 cup cake flour (always sift before measuring)
12 egg whites (room temperature)
3/4 cup plus 2T sugar (I sifted this too to eliminate any coarser granules)
1-1/2 tsp cream of tartar
1/4 tsp salt
3/4 cup sugar
1-1/2 tsp vanilla
1/2 tsp almond extract (I will cut this back a bit next time)

Heat over to 375 degrees.

Stir together flour and first amount of sugar; set aside

In large (very clean) mixer bowl, beat egg whites, cream of tartar and salt until foamy.
Add second amount of sugar, 2 Tbls at a time, beating on high speed until meringue holds stiff peaks.

Gently fold in the flavorings.

Sprinkle flour/sugar mixture, 1/4 cup at a time, over meringue, folding in gently until the flour disappears.

Push batter into pan. Slice gently through the batter with spatula or knife to remove air bubbles.

Bake 30-35 minutes (mine took 35) until brown and springy to the touch.

Note: You may also fold in chopped maraschino cherries or flaked coconut before baking.

This freezes well.

What a beautiful sight! You did very well and the results are perfect.

When I was a little girl birthday cakes were nearly always angel foods, often with pink icing and sprinkles.

Oh how I loved those birthdays!

SharonCb

When I was five or six (long, long ago, before mixes) my mother & a friend made angel food cakes to sell, as money was scarce. One day they baked about eight cakes & put them on the dining room table to cool. I LOVED the soft & rather gooey (until it cooled) top of the cake, so went around the table scooping off the tops of all of the cakes with my fingers.

Needless to say, I received quite a lecture, and all the cakes had to be thrown out (!!), except one - which I had to eat while my mother watched me. After eating that whole cake, it took about 40 years before I ate angel food again.

I've often thought about all the work, time & eggs it took to make that many cakes, & how hot the kitchen must have been on baking days.

Lemon Curd from the yolks...........just happens to be delicious over AFC!!!

Deanna

Wow, gorgeous! Congratulations.

Your cake is just beautiful, I love angel food!

Kathleen, that is quite a story - your mother was a smart one to make you sit down and eat a whole cake, LOL.

Wow! Impressive!! Great job!!

great cake! Another vote for making lemon curd with the extra yolks.

I can practically smell it! Lovely cake. Yum.

AM

I thought about the lemon curd too but instead found a recipe for a 12 yolk lemony sponge cake that I just made. I will do a separate post because I have a question for you bakers out there.

glenda

I have fork....will travel!

Great cake!

Nancy

I just reached out and touched it. I did. But my monitor is in the way. Beautiful job!

Oooo that looks GOOD! I can almost taste it. What beautiful cake!

The egg yolks? Make ice cream! It's time to pull out that ice cream maker and make some wicked ice cream to go with the cake! Yummo!

Al

Oh my gosh that looks so good! Like Sharon, my Mom used to make AFC for my birthday cake, pink icing and sprinkles too.

It looks so professionally perfect and delicious, I demand proof that you actually made it yourself! LOL!

dcarch

dcarch, will the fact that I made a 12 yolk Lemony Butter
Sponge Cake yesterday be proof enough?

We liked it too.

This baking has now ceased.

"Posted by gldno1 -
dcarch, will the fact that I made a 12 yolk Lemony Butter
Sponge Cake yesterday be proof enough?
We liked it too.

This baking has now ceased."

I can't imaging the heavanly taste of FRESH eggs angel cake!

I am seriously thinking of having a few hens!

Thanks you for sharing!

dcarch

O my goodness! How beautiful! Just lovely!

Oh yummy! I'd like some right now please!!!!!

What a beautiful sight! I tried to taste it but it's not the same as having the real deal in front of you :-).

You've reminded me of a lime Angel Food Cake that I used to make alot.

Lime Angel Food Cake - Williams and Sonoma Recipe Collection
*********************
1 cup cake flour
1 cup confectioners sugar
1 1/2 cups egg whites (about 12 large), at room temperature
2 tablespoons fresh lime juice (I use a little more juice)
1 teaspoon grated lime zest
1 teaspoon cream of tartar
1/4 teaspoon salt
1 cup granulated sugar
**Confections' sugar icing flavored with lime (recipe to follow)
**********************************************************
Position rack in the middle of an oven and preheat to 350 degrees
In a medium bowl, sift together the flour and confectioners' sugar. Resift the flour mixture twice. Set aside.
In a large bowl, using an electric mixer set on medium-high speed, beat together the egg whites, lime juice, lime zest, cream of tartar and salt until soft peaks form. Gradually add the granulated sugar, 2 tablespoons at a time, and continue beating until stiff, glossy peaks form. Sift one-fourth of the flour mixture over the egg white mixture. Using a rubber spatula, gently fold the flour mixture into the egg white mixture. Repeat the sifting and folding with the remaining flour mixture in 3 more batches. Spoon the batter into a nonstick or regular tube pan 9 1/2 inches in diameter and 4 inches deep.
Bake until cake springs back when lightly touched, about 45 minutes. Invert cake in the pan on a work surface and let cool completely. (If your cake pan does not have little legs on it then turn over a bottle neck)
When cool run a sharp knife around the pan sides to loosen the cake and turn out of pan. Place right side up on a serving platter. Drizzle icing over the top allowing it to run over the sides slightly. Let stand until icing sets, about 1 hour. Serve immediately, or cover with a cake dome and store at room temperature for up to 1 day.
**Notes- I will eat this cake after it sits for up to 3 days