Angel food cake perfect for summer
Angel food cake is the tofu of cakes. And I mean that as the highest compliment.
With zero fat and cholesterol and a lighter-than-air texture, angel food cake becomes a sponge absorbing the flavors of its accompaniments (much like the sauce soaks into tofu in pad Thai).
Made with ultra fine sugar (give regular table sugar a spin in a food processor to achieve the correct texture), sifted cake flour and a dozen egg whites whipped to a frothy frenzy (just be careful not to over beat), angel food cake bakes into an airy, springy treat. Pair a slice with summer's ripe juicy fruits, from strawberries and blackberries to nectarines and peaches, and you have a perfect ending to a light dinner on the deck.
Yet don't think this dessert is so delicate that you can't have some fun with it.
Angel food cake can morph into a frozen torte layered with refreshing sorbet, stand in for traditional ladyfingers in a liqueur-sauced tiramisu trifle, and even spend a little time on the grill (nothing like caramelizing an already sweet cake) to hold fresh berries shortcake style.
How do you like to enjoy angel food cake? Share your ideas with me on Facebook at facebook.com/debpankeydailyherald.