This recipe is adapted from the book Keeping Good Company by Roxie Kelley. My mom loves her cookbooks and has bought me four. I like them; I like the look and they offer simple stories and other “party” ideas. I adapted this recipe instead of creating my own like I usually do because I don’t know how to reinvent Angel Food Cake!!! I thought that I could try using honey instead of the granulated sugar … and that might work but I don’t want to use up 10 of my precious eggs experimenting. I might take the step when I have my own chickens, but for now I don’t have chickens.
Angel’s Golden Halo Cake Recipe
10 large egg white
1½ teaspoons cream of tartar
1 teaspoon lemon extract
1 cup granulated sugar
1½ cups sifted powdered sugar
½ cup sifted all-purpose flour
½ cup whole wheat flour
zest of one large lemon
1. Preheat oven to 350oF.
2. Egg whites should be clear of any yolk or they will not stiffen and peak! Add cream of tartar and lemon extract to the egg white and beat in your Kitchen Aid stand mixer using the whisk attachment on speed 6 for 1 minute and then speed 8 for another minute. Lift whisk out of bowl; a soft peak should form. If not, beat a little longer (30 seconds to 1 minute more) on speed 8.
3. In the meantime sift together flours and powdered sugar. Sift at least 3 times.
4. Once you have desired peaks, start mixer again on speed 8 and add granulated sugar a teaspoon at a time continuously until sugar is gone. Let rotate for 30 additional seconds after the last teaspoon of sugar has been added. Raise whisk out of meringue; peaks should be stiff.
5. Zest a lemon into the meringue and one ¼ of the flour mixture. Fold in gentle until combine. Add another ¼ of the flour mixture and fold in. Repeat.
6. When fully combined pour cake batter into an ungreased tube pan or bunt pan. Cook for 40 minutes. Cake top should be spongy to the touch and “bounce back” when pressed. Allow cake to cool for 30 minutes UPSIDE DOWN. Remove cake from pan with a thin metal spatula.
* If you have a hard time separating the white and the yolk make sure you’re using cold eggs! Then leave the whites sitting in the bowl to come to become room temperature before attempting to meringue.
* Also, I’m in Seattle and have a hard time getting my eggs to peak a LOT of the time. I was watching Paula Deen the other day (LOVE HER) and she informed me that it’s hard to meringue eggs in damp weather. It rains here a LOT; so there’s the answer to my people. So if it’s raining, try another one of my recipes and come back to this one on a dry day.
Summer is very active in our Local MOMS Club chapter, she is the mother of two adorable active boys, and is always thinking of ways to help others. She is a friend, a wife, and always busy as all mommies are. She is very active on Facebook, addicted to Geocaching and very interested in organic and green living while cooking up a storm.