or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Pastries & Baking › Summer Berries and Angel Food Cake
New Posts  All Forums:Forum Nav:

Summer Berries and Angel Food Cake

post #1 of 13
Thread Starter 
the photo gallery is not letting me upload any pics right now but i wanted to share this with everyone.
its angel food cake with summer berry compote and a strawberry balsamic syrup.


post #2 of 13
ooohhh yum where is my spoon, that looks wicked
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
Reply
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
Reply
post #3 of 13
Thread Starter 
thanks! sometimes you forget how good homemade angel food cake is!
post #4 of 13
angel cake is not very well known here in nz
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
Reply
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
Reply
post #5 of 13
Thread Starter 
its a fat free (egg whites, sugar, flour) sponge cake... the ones they sell in the store are usually flavorless and dry. homemade are moist and delicious!!! :D
post #6 of 13
That does look great! Happened to be my Grandmothers favorite and one we had almost everytime we were there. Her's were scratch too. She would serve it with strawberries that she grew. Sure miss those days.

As well as it being fat free, if I remember correctly, it's a cake that diabetics can eat as without a great deal of worry. I once new the exact reason but have forgotten. Has something to do with the egg whites I think.
post #7 of 13
Thread Starter 
technically the sugar has calories. but in terms of cooking, you dont add fat like butter or oil.... maybe the protein to sugar ratio is what makes it suitable for diabetics... hmm, i dont know, interesting.
post #8 of 13
would there be any chance of getting a recipe , i would love to try it out , i have lots of strawberries in my fridge that need using up
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
Reply
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
Reply
post #9 of 13
Jessiquina, Your reply has sparked a small amount of memory on why (note I say small since...... :crazy:) :rolleyes::D. ) I vaguely remember that because of no fat additions to the cake, it allowed the sugar to be broken down by the body. The proteins also help in this breakdown process for the body I think?

I can also remember that it's the fats that the sugars wrap themselves in and that's what the body has a hard time processing. I've only had a limited exposure to diabetic foods and diets a couple years ago when I worked for Retirement Community and several residents had diabetes but they all loved to eat Angel Food cake. We actually featured it 2-3 times a week.

Maybe someone with a better understanding or explanation could step in. ;)

tessa, I had one but I transfered it to a stick drive and the drive was recently damaged. I have a couple cook books on the shelf if no one beats me to it I'll try to get one sent to or posted for you.
post #10 of 13
that looks great!!! I would like to be able to do something with that good of presentation and it looks delisious as well!!!!!!!!
-----------------------------------------------------
I may be only 14 but my future is pastries
Reply
-----------------------------------------------------
I may be only 14 but my future is pastries
Reply
post #11 of 13
Thread Starter 
sure.. i just have to find the lil piece of paper i wrote it on!!!

when you macerate your berries, i'd add some vanilla and grand marnier, its sooooo goooooddddd!
post #12 of 13

Angel Food Cake Recipe

We just made this last week in class. The recipe came out of one of Wayne Gisslen books. The recipe in the book is for two cakes. This is the half time recipe.

1 lb egg whites
3-4 grams cream of tartar
1/2 gram salt
1 lb sugar
3.4 grams vanilla extract
1 ts almond extract
6 oz cake flour

350 for 1 hour

All ingredients at room temp. The egg whites may be slightly warmed in order to achieve better volume. (we put them in a bowl of warm water)

Sift flour with half the sugar. This step helps the flour mix more evenly with the foam.

Beat egg whites until they form soft peaks. Add salt and cream of tartar near the beginning of the beating process.

Gradually beat in the portion of sugar that was not mixed with the flour.
Continue to whip until egg whites form soft moist peaks. Do not beat until stiff.

Fold in the flour-sugar mixture just until it is thoroughly absorbed.


Hope this helps..

Jackie
post #13 of 13

one of the great cake.

yup
this cake is too good to eat.
i enjoy the taste. and would like to tell to the other cake lovers too. to taste this fabulous. cake.Tables tt { font-family: courier; } td { font-family: helvetica, sans-serif; } caption { font-family: helvetica, sans-serif; font-size: 14pt; text-align: left; }
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pastries & Baking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Pastries & Baking › Summer Berries and Angel Food Cake