12 eggs do an Angelfood Cake make!!!

Angel food Cake

Emily and Kate's Fondant Fish Cake!!

This month we celebrated two birthdays this past Saturday night. Early on our granddaughter, Emily had wanted to make a "fish' cake for Joel and I would make an angel-food for her dad, Mike. I was so proud of Emily and her sister Kate for the job they did with fondant. It turned out great.

My cake recipe is adapted from The Betty Crocker Cookbook. Here is what you will need:

1 C. sifted cake flour
3/4 C. plus 2 T. sugar
12 egg whites (1 1/2 C.)
1 1/2 t. cream of tarter
1/4 t. salt
3/4 C. sugar
1 1/2 t. vanilla
1/2 t. almond extract

Preheat oven to 375 degrees F and move rack to lowest position. Sift together the flour and first amount of sugar and set aside. 

Using a large glass mixing bowl, beat egg whites, cream of tarter, and salt until foamy. Add second amount of sugar, 2 T. at a time, beating on high speed until the batter holds stiff peaks. Gently fold in the flavorings. Sprinkle the flour/sugar mixture, 1/4 C. at a time over meringue, folding in gently just until flour/sugar mixture disappears. Push the batter into an ungreased tube pan, 10x4
inches. Gently cut through the batter to remove air pockets.

Bake 30-35 minutes or until top springs back when lightly touched with finger. Invert tube pan on a funnel or bottle. Let it hang upside down until cold. Using a long thin knife run it around the sides of the pan to remove the cake. Dust with powdered sugar of frost. We like to serve this with fresh or frozen berries.