Freckled Angel Recipes

FROSTED ANGEL FOOD CAKE

Steps:

• For the angel food cake: Preheat the oven to 350 degrees F.
• Combine the cake flour and salt in a medium bowl and sift together 5 times. Set aside.
• In a large bowl, with an electric mixer fitted with the whisk attachment, beat the egg whites until frothy (lots of bubbles but still liquid and loose). Add the cream of tartar and beat on high until stiff, 4 to 5 minutes. With the mixer on medium low, slowly sprinkle in the sifted granulated sugar. Fold in the sifted flour mixture gently until it's all combined. Sprinkle the vanilla into the bowl and fold gently.
• Spoon the batter into an angel food or tube pan (preferably with cooling legs)--make sure there's no grease or butter in there! Smooth the top and bake until a wooden skewer stuck all the way to the bottom comes out clean, 35 to 45 minutes. (Don't open the oven while it's baking!)
• Carefully remove the cake from the oven and immediately invert it onto its cooling legs (see Cook's Note). Let the cake cool completely while upside-down.
• For the frosting: Beat the powdered sugar, butter and cream in a large bowl with an electric mixer until very light and fluffy. Add a few drops of yellow food coloring as desired.
• Carefully remove the cake from the pan and transfer it to a cake plate upside-down, so that the end that was stuck to the bottom of the pan is now facing up. Frost the cake all over.

CHOCOLATE ANGEL FOOD CAKE II

Steps:

• Preheat oven to 325 degrees F (165 degrees C). If it does not have a removable bottom, line a 9 inch tube pan with parchment paper. Sift together the flour, cocoa and 3/4 cup of the sugar. Set aside. Measure 3 tablespoons of the flour mixture and toss with the grated chocolate.
• In a large bowl, using an electric mixer set at low speed, beat egg whites until foamy. Increase mixer speed to medium, stir in cream of tartar and salt, and continue to beat until egg whites form soft peaks. Gradually mix in the remaining 3/4 cup sugar and beat until stiff peaks form. Stir in the vanilla and lemon juice.
• Gently fold the flour mixture into the beaten egg whites, then fold in the grated chocolate, stirring just until no white streaks remain.
• Gently scrape the batter into the prepared pan. Smooth the surface of the batter and tap the pan lightly to remove any air bubbles. Bake in center of the preheated oven for 60 minutes, or until the surface springs back when touched. Cool completely, and sprinkle with confectioners' sugar before serving, if desired.

ANGEL ICING

Steps:

• Combine the egg whites, sugar, corn syrup, water, cream of tartar, and salt in the top of a double boiler over water that is at a hard boil. Start beating right away with a beater until the mixture stands in stiff peaks. Remove from heat and add vanilla or your favorite flavoring and keep beating until it is thick enough to spread easily.

FALLEN ANGEL

Steps:

• all ingredients except the cherry with ice cubes in a mixing glass and stir well. Strain into a cocktail glass and decorate with cherry.

SWIMMING ANGELS

Steps:

• Combine the rice and 4 cups of water in a saucepan and bring to a boil. Cover and reduce heat to low; simmer until rice is tender and water has been absorbed, about 20 minutes.
• In a separate saucepan, whisk together the peanut butter, 1 cup hot water, soy sauce, rice vinegar, sugar, garlic, green onions and red pepper flakes. Bring to a simmer over medium heat. Cook, stirring occasionally, and adding more hot water 1/4 cup at a time to maintain a pourable consistency.
• Bring about 1 inch of water to a boil in a large pot. Place the spinach and tofu into a steamer basket and set over the boiling water. Cover and steam until spinach has wilted and tofu is heated through, about 7 minutes.
• To serve, place spinach and tofu over white rice and smother in peanut sauce.

FRECKLED LEMONADE

Steps:

• In tall glass, combine drink mix, soda, and sweetener with 1/4 to 1/3 cup water (depending on how sweet you like your lemonade). Stir until drink mix has dissolved.
• Pour the lemonade mixture into a blender. Add frozen strawberries and ice to the blender. Blend until smooth.
• Pour into your glass and sip away.

FRECKLED ANGEL

Steps:

• Oven to 350 degrees.
• Pour the vinegar into the bowl of your mixer, and using a paper towel, wipe down the entire bowl with the vinegar, then wiping the bowl dry with the towel.
• Use the vinegar soaked towel to wipe down your whip attachment, too, and attach to the mixer.
• Sift together the espresso powder, cake flour, and salt.
• Set aside.
• Put the whites into the mixer bowl.
• Whip the whites on medium speed until frothy, then increase the speed to high and slowly start to add the granulated sugar a little at a time until it is all incorporated.
• Continue to whip the whites until they are stiff but still shiny- about 3-4 minutes.
• Egg whites that are room temperature will whip far better than cold ones.
• Stop the mixer and remove the bowl.
• Add the lemon juice and vanilla and fold very gently into the batter.
• Start adding the flour mixture, folding very gently, until all of it has been added, then add the chocolate and gently fold in until the chips are spread through the batter and the flour is evenly mixed into the whites.
• Do not overmix.
• Pour the batter into 10" angel food cake pan, ungreased and cut rhrough it a few times with a butter knife to break any air pockets.
• Bake about 40-45 minutes, or until a skewer insetted in the middle comes out clean.
• Invert the cake on a rack and let it cool upside down in the pan.
• Unmold the cake, let cool.
• Slice with a serrated knife.
• Excellent served with hot fudge sauce and a sprinkle of cocoa powder.