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WISE NOTES FOR CONSUMERS

Low- fat dessert idea

By Tanya Davis | Published Thursday, December 23, 2010

This week’s focus on Wise County 4-H’ers in the foods project showcases a healthier dessert option for your holiday meal. Lyndi Luttrull, an 11-year-old Decatur 4-H’er, earned first-place honors in the Intermediate Dessert category with her Daffodil Angel Food Cake at the recent District 3 4-H Food Show in Vernon. It is so named because of its airy lightness that was said to be the “food of the angels.”

Davis_Tanya.jpgThis angel food cake recipe is a great example of a “best recipe.” It is moist, tender, not overly sweet and a great, low-fat dessert option.

Daffodil Angel Food Cake

White Batter:

12-14 egg whites
1 1/4 cups cake flour
1 1/2 cups sugar
1/2 tsp. salt
1 1/2 tsp. cream of tartar
1 1/2 tsp. vanilla

Yellow Batter:

5 egg yolks
2 tbsp. cake flour
2 tbsp. sugar
2 tbsp. grated lemon peel
Confectioner’s sugar

Make white batter in a large bowl. Let eggs warm to room temperature, about 1 hour. Sift 1 1/2 cups cake flour with 1/2 cup sugar; resift three times. With electric mixer at high speed, beat egg whites with salt and cream of tartar until soft peaks form. Beat in 1 cup of sugar, 1/4 at a time, beating well after each addition. Beat until stiff peaks form. With wire whisk, fold vanilla into egg whites until combined. Sift flour mixture, 1/4 at a time, over egg whites, beating well after each addition.

With wire whisk, using an under-over motion, gently fold in each addition with 15 strokes, rotating bowl a quarter of a turn after each addition. Fold 10 more strokes, to blend completely. Turn 1/3 batter into a medium bowl and set aside.

Make yellow batter in a small bowl. Combine yolks, cake flour and sugar. With mixture at high speed, beat until very thick. Add lemon peel. With wire whisk, fold egg yolk mixture into 1/3 reserve egg whites with 15 strokes.

For marbling, spoon batters alternately into an ungreased 10-inch tube pan, ending with white batter on top. With knife, cut through batter. With rubber scraper, gently spread batter in pan until it is smooth on top and touches the sides of the pan all around. Bake on lower rack at 375 degrees for 35 to 40 minutes or until cake springs back when pressed with fingertip. Invert pan to cool for two hours. With spatula loosen cake from the pan and remove. Sprinkle with confectioner’s sugar and garnish with fresh fruit.

Number of servings: 10

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