successful Martin Luther King Day! To commemorate, I’ve been making some of well known southern foods, including angel meals dessert.
We love angel meals dessert, but we don’t allow it to be often enough. Part of the reason is I never know how to handle it because of the 12 leftover egg yolks, together with various other component usually I'm able to never discover my angel food dessert cooking pan – usually the one using the detachable bottom and feet. To resolve the difficulty, I decided to try baking it in loaves.
First, we made a couple of variations using little 3×5 inch loaf pans. 1st meal got trashed because it ended up being too eggy, as the second variation had been just right. Actually, it was brilliant that both loaves were gone in a day, and while I like desserts to fade away rapidly, that has been a tad too quickly.
So for the next cake, I doubled the mini-cake recipe and utilized an everyday 9×5 inches loaf cooking pan. Perfect! Definitely it can have already been better if I’d lined my pan with foil. The dessert wouldn't normally come-out, which explains why angel meals dessert pans have actually removable bottoms. We were capable raise one providing at any given time from the pan, but next time I’d line the pan with foil and peel it well, that will be what I performed utilizing the very small loaves I’d made previously.
Here’s the recipe. It’s a scaled straight down type of a recipe which includes an increased proportion of flour and appears just a little less egg-y than the others. The dessert remains definitely angel meals dessert, however it’s denser and has now more construction to it. And even though i did so sweet the cake ugly within the loaf pan by managing the sides on two bowls, I think it might have-been fine cooled right side up.
Upgrade: I’ve since made this several times and now have added some more photos.
Loaf Pan Angel Food Cake
Simple recipe for angel food cake baked in a 9x5 inch steel loaf pan
Creator: Cookie Madness
Recipe type: Dessert
- 3/4 cup plus 2 tablespoons granulated sugar (6.1 oz/171 grams)
- 1/4 tsp salt
- 1/2 cup dessert flour plus 1 tablespoon (2.2 oz/60 grms)
- 6 large egg whites at room temperature
- 3/4 teaspoon lotion of tartar
- 1/2 teaspoon vanilla plant
- Preheat oven to 350 degrees F. Line a 9x5 inches loaf cooking pan with regular foil. Do not use non-stick.
- In a meals processor or small coffee grinder, grind the sugar until it's very fine. Blend half your ground sugar in a small bowl using the flour and sodium. Reserve.
- In a sizable steel bowl, overcome the egg whites with an electrical mixer until foamy. When foamy, add the lotion of tartar and beat until medium peaks form. Slowly beat inside sugar. Beat in the vanilla. With a sizable scraper, fold the flour mixture in in four components.
- Carefully spoon mixture into the ungreased loaf and and bake for 35 mins. Test with a wooden skewer or pick. Let the loaf pan cool, then carefully carry from cooking pan and peel away the foil. Additionally, you can look at cooling it upside-down for nostalgia’s sake, but this dessert is pretty sturdy and has enough flour so that it shouldn’t should be cooled inverted. It’s not the lightest angel food cake, nonetheless it’s great.