Blue Sky Farm

My blogging posts and photos are part of me . I think of this as a scrapbook of my life. The names have not been changed.. they are real people who have crossed my path along my journey. Some I know intimately, my family and friends. If their names are mentioned it's a sure sign they are special to me and I love them dearly...come along see for yourself, perhaps you know some of them too..

October 31, 2009

If I knew you were coming ...

I would bake this cake....

It is very important to take  your time and  follow the recipe.. Although it looks complicated and long it is well worth  the process. So I think...

First you must prepare the pan with parchment paper.
Crack 12 eggs by separating the whites  (the eggs should be as close to room temp as possible) and use only the egg whites.. in a mixing bowl.  I pre-measure out vanilla, almond extract, lemon juice, sugar and then set those aside to use as directed.
 Sift the cake flour and also set aside..follow the instructions carefully.
Fold the flour into the fluffy egg whites carefully  mixing well and transfer into the prepared pan. Bake 45 minutes in 350 degree oven.. and let cool
See, it looks yummy  and  (yes,  there is a tiny slice missing.. The baker had to have a taste..It tastes pretty darn good too ) Now get those berries out of the freezer to thaw for the topping.. A treat for tonight.

Angel Food Cake
Recipe for cake from Emeril Lagasse 2003

1 cup sifted cake flour
1 1/4 cup granulated sugar
12 egg whites  or 1 1/2 cup
pinch of salt
1 teas. cream of tartar
2 teas. lemon juice
1 teas. cold water
1 1/12 teas. vanilla extract
1/4 teas. almond extract

Cut parchment paper to fit pan ....Do not grease the pan

(sift the flour 4 times with 1/4 cup sugar) set aside
 sift remaining sugar & also set aside

With electric mixer beat egg whites  on med low until foamy
add the pre-measured salt, vanilla, cream of tartar, almond extracts & water and mix with whites until   nearly stiff.
Lower the speed and beat in 1 cup sifted sugar.   (2 Tablespoons at a time ) until mixture forms stiff peaks but not dry.
Remove bowl and fold in the flour 1/4 cup at a time..
Gently transfer to the prepared cake pan and bake.

Remove from oven and invert on pan legs or upside down over the neck of a sturdy bottle. Cool completely.. 
frost with a glaze or serve with fresh or thawed frozen fruit.
Bon Appetite!