Let them...er ME eat cake. Well since it is 'my' birthday next on the birthday calendar :D *mumbles something about being 40*

My absolute favourite cake is without a doubt Angel Food Cake.  I have been making this cake since I was knee high to a grasshopper (my Mother will atest to this) and it's one of those cakes that knocks people's socks off.  Originally this cake was made in a 9inch tube pan, because that's the size tin my Mum had, but we then needed to buy a NEW tin and could only get a 10ich tube pan.  So the recipe was adjusted to suit (clever Mummy).  The beauty of this cake is it has an evil sister that you just HAVE to make to complete this picture of absolute deliciousness, your hips will hate you, so make sure you take some to work/school/wherever! and share, share, share.  You will get compliments.  The evil twin was affectionately dubbed 'The DOORSTOPPER' by my friend Court... you will see why in the pic

I'll post BOTH recipes so you can't pester me for the other ;)

 

Angel Food Cake (this recipe is for a 10 inch tube pan)

5oz Plain Flour

10oz Caster Sugar

Pinch salt

15 egg whites (retain egg yolks for Yellow Sponge Cake)

1 ¾ tsp Cream of Tartar

1 ¾ tsp Vanilla Essence

¾ tsp Almond Essence

Sift flour and 5oz of Sugar 3 times.  Put egg whites into a large bowl, add salt, beat until frothy, add Cream of Tartar and beat until mixture forms soft peaks.  

You need a large bowl

Gradually sprinkle remaining 5oz Caster Sugar into mixture beating until dissolved.  Add vanilla and almond essence.  Add sifted flour one tablespoon at a time, fold in very gently with a large Metal spoon or whisk.

Put batter into non-greased 10inch tube pan with a removable base (available from specialty cake shops and some kitchen shops/dept stores).  Cut through mixture once with a knife (this removes any air bubbles).

Bake in moderate oven for approximately 25-30mins (fan forced). Remove cake from oven and “hang” (stand inverted atop an upturned flat bottom glass/cup) *important so cake does not flop* until completely cold.  Remove from pan by cutting around the edges with a knife (cut and release the bottom too).  Serve decorated with lashings of sweetened whipped cream and strawberries.

'hanging' the cake

 before adding the cream

 
 Now here is what you do with all those egg yolks!  My Dad calls this "cholesterol cake".  Funny man :P... The texture of this cake is like a 'sponge' literally!  it's got this wicked sugary crust that you just want to savour...  Don't stuff around trying to fancy this cake up with toppings or icings, it needs a serated knife to cut it into nice chunks and don't bother with a plate or fork, just stuff it in your gob :) 

Yellow Sponge Cake (same tin and bowl needed)

2 cups plain flour

2 tablespoons baking powder

½ tsp salt

15 egg yolks
1 whole egg
1 ¾ cups sugar
½ cup cold water
1 tablespoon grated orange rind
1 tablespoon orange juice

1 tsp vanilla essence

 

Sift flour, baking powder and salt together 3 times. Beat egg yolks and whole egg until thick (about 5 mins), gradually beat in sugar. Then beat in flour mixture alternately with water mixed with orange rind, orange juice and vanilla.

Pour into non-greased tube pan. Drop full tin once on bench (to remove bubbles). Bake in a slow oven 140 degrees Celsius for approximately 45-50 mins (fan forced) or until top springs back when lightly pressed. Invert and hang until completely cold. Loosen as per Angel Food cake. This is best eaten without toppings with tea or coffee.

Both of these cakes bring back lots of happy memories, I even have a photo from my own Mother's 40th(?) birthday with the exact same cake... now it's MY turn for 40 :)