YOU NAME IT — CAKE IS GOOD
DEAR READERS: I know the Oklahoma State Fair is over, and here I am still giving you contest winning recipes, but they're too good not to share. I promised I would share the second and third place grand prizewinners from the pre-fair cake contest. Following the contest, the winners were displayed in the Creative Arts Building every day of the fair. You probably saw Diane Hearn's Angel Food Cake, second place winner, and Lindsay Phillips' Pineapple Upside Down Cake, third place winner.
Have you ever made Angel Food Cake? It's light and airy, has no fat in it and no egg yolks. Must really be angel food? When I told Mary Sellon of Oklahoma City about it, she said, "Angel Food Cake is so light, I could eat the whole cake."
Diane says she's made over 500 Angel Food Cakes since 2007. This does not include the 89 she's already made this year. The first one she bakes at the beginning of each New Year goes to her mother, Lorna Fluton of Edmond. Diane says these cakes remind them of her grandmother, Irene Brus, who was her inspiration.
Diane suggests measuring all ingredients and setting them aside in bowls until each is needed. And a dozen large eggs should measure 1 1/2-cups egg whites.
ANGEL FOOD CAKE
1 1/2 cups egg whites
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 cup granulated sugar
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract
1 cup cake flour
1 1/2 cups confectioners' sugar
• Preheat oven to 375 degrees.
• In large bowl of electric mixer, beat egg whites, cream of tartar and salt until foamy. Add granulated sugar, 2 tablespoons at a time, beating on high until mixture holds stiff peaks.
• Gently fold in flavorings. Combine flour and confectioners' sugar. Add 1/4-cup at a time to mixture, folding in gently just until flour-sugar mixture disappears.
• Push batter into ungreased tube pan. Gently cut through batter. Bake 30 to 35 minutes or until top springs back when touched lightly with finger. Invert tube pan and let hang until cake is completely cool. Serve iced or without icing.
Now, try the Pineapple Upside-Down Cake. It is neither tall nor light as the Angel Food, but it is sweet and tasty.
PINEAPPLE UPSIDE-DOWN CAKE
1/4 cup butter
1 cup brown sugar
1 can (15 ounces) pineapple slices, drained
1 cup flour
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups crushed pineapple, undrained
1 teaspoon vanilla
• Preheat oven to 350 degrees. Grease and flour 9-inch-cake pan. In medium saucepan, melt butter. Add brown sugar and stir. Spread in prepared cake pan. Arrange pineapple slices in single layer over brown sugar mixture and arrange cherries attractively in center of slices. Set aside.
• In large bowl of electric mixer, combine flour, granulated sugar, soda, salt, crushed pineapple, vanilla and eggs. Beat on low speed until blended. Continue beating 2 minutes at medium speed. Spread evenly over pineapple and cherries. Bake 35 to 40 minutes until done. Remove from oven and cool 30 minutes. • Invert cake onto serving dish.
DEAR MELBA: One more church sign: Under same management for over 2,000 years.
KATE LAY, Oklahoma City
If you have a problem other readers might help solve or an idea you'd like to share, write to Melba's Swap Shop, Box 25125, Oklahoma City, OK 73125. Please include your name and address.