By Jackie Burrell
Sunday, March 1st, 2009 at 11:42 am in Cuisine.
No birthday is complete without a great cake, right? We’ve been sharing our favorite birthday cakes the last few days, with a little help from our friends at Parenting.com, Family Fun and other bloggers, writers and bakers. So here are cakes 7 and 8 on our top ten list! (Click here for cakes 1-3 and 4-6.)
FABULOUS CAKE #7: Got a marshmallow fan at home? Martha Stewart’s latest round-up of cool birthday cake ideas includes some amazing confections made from Rice Krispie Treat batter. Check out the adorable Stop & Goo Cars and this no-bake Rice Krispie Treat Cake.
FABULOUS CAKE #8: Bay Area food writer and mom Lisa Barnes has crafted a winner of a cookbook for health-conscious families with young children. Organic? Check. Healthful? Check. Yummy? Oh yeah, that too. And we love her angel food cake, which can go from awesomely naughty to sophisticated chic, depending on how many berries and festoons of whipped cream you use. “The fun part for kids and adults,” says Lisa, “is letting them choose their own toppings and décor for their piece. Set out fresh raspberries, strawberries, and blueberries. Whip up some cream; and maybe have some chocolate sauce for a truly decadent treat.”
Angel Food Cake
Makes 12 servings
1 cup organic cake flour, sifted
1 1/3 cups evaporated cane juice
12 large cage-free organic egg whites, at room temperature
½ teaspoon cream of tartar
¼ teaspoon salt
1 teaspoon pure vanilla extract
½ teaspoon almond extract
1. Preheat oven to 325 degrees F. Grease and flour a 10-inch Bundt pan or tube pan.
2. Mix cake flour and sugar together in a bowl. Beat egg whites and the cream of tartar with an electric mixer on high until stiff peaks are formed, about 5 minutes. Sift one-third of the flour mixture into the egg whites and gently fold in. Repeat by sifting another one-third of flour and finally the last one-third until all combined. Fold in salt, vanilla, and almond extract until combined.
3. Pour or spoon batter into prepared pan. It will fill the pan. Bake for 45 to 55 minutes, until top is golden brown and batter does not shake. Remove pan from oven and completely cool in pan on a wire rack, about 1 hour. When cool, place plate over top of pan and carefully turn over. If cake does not come out, slide a knife around the edges of the pan to loosen cake. Serve with fresh berries and whipped cream.