HOMEMADE ANGEL FOOD CAKE Age 11 Anthon Advancers 4-H Club Food & Nutrition – Prepared Product Class 10440 Name: Kami Schrunk Club/County: Anthon Advancers - Woodbury County Class No: 10440 General Exhibit Information Form What did you plan to learn or do? (What was your exhibit goal(s)?) Angel food cake is one of our family famorites. My mom and I always make it from a box mix. I wanted to make a homemade angel food cake to see if it was better. What steps did you take to learn or do this? Explain what you did so it is easily understood. The judge wants to know and understand the steps you used to make your exhibit. First I started by separating the eggs. It was harder than I thought it would be. I broke one egg each time and sometimes the yolk would break. We would have to put them in a different bowl and will use them in a different recipe. Then we had to sift together the cake flour and the sugar. I had never used a sifter before and learned that it is important to keep all the flour and sugar in the bowl so we didn’t miss any of the ingredients. The next step was to measure the vanilla and almond flavorings and add them to the egg whites. I also added the cream of tartar and salt. My mom showed me how to use a knife to make sure I had the right amount in the teaspoon. Then we added that mixture to the mixing bowl and started to beat it on medium speed. The mixer made it bubbly first, and then pretty soon it started to look like frosting. That was when mom showed me what soft peaks were. I then added the last cup of sugar two tablespoons at a time while the mixer was mixing on high speed. It made stiff white peaks. Finally, we added the sifted flour and sugar to the bowl ½ of a cup per time while folding it into the batter. I poured the cake into a pan that we got from my great grandma. We like this pan because it is easy to cut the angel food cakes for birthday parties. I used a knife to make sure there were no bubbles then put it into the oven. We checked it at 35 minutes and let it cook five more minutes to make sure that the top was dry and brown. Then I took it out of the oven and mom helped me turn it upside down to let it cool. It took about an hour to cool, then we used a knife to gently cut it away from the pan. We had to be careful and then turned the pan over and dumped it out on the serving board. We gently brushed away some of the crumbs. The first time I made this, I was surprised that it wasn’t as big as the other angel food cakes we get from the box, but it is still good and not as sticky. What were the most important things you learned? I learned how to sift together the cake flour and the sugar. I learned that cake flour is different the regular flour. I learned how to separate the egg whites from the yolks and it isn’t as easy as it looks. I learned what stiff peaks and soft peaks are. I liked to run the mixer that fast! I learned what it means to fold in the flour and sugar mixture and how to carefully pour the batter into the pan. I like this angel food cake but my brother and I decided we like the box cake mix better. It has sprinkles and was a lot easier to make. My mom and dad liked the homemade cake better because they said it wasn’t sticky. Next year, I want to make cinnamon rolls. Angel Food Cake Source: https://www.tasteofhome.com/recipes/best-angel-food-cake/ Taste of Home Website – Best Angel Food Cake Makes 12 – 14 servings Prep: 15 minutes 35 minutes baking + cooling Ingredients 1-1/4 cups egg whites (about 9) 1-1/2 cups sugar, divided 1 cup cake flour 1-1/4 teaspoons cream of tartar 1 teaspoon vanilla extract 1/4 teaspoon almond extract 1/4 teaspoon salt Directions Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside. Place oven rack in the lowest position. Preheat oven to 350°. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake until lightly browned and entire top appears dry, 35-40 minutes. Immediately invert pan; cool completely, about 1 hour. Run a knife around side and center tube of pan. Remove cake to a serving plate. First I separated the egg yolks from the egg whites. It took 10 eggs to make 1 ½ cups of egg whites. I broke each egg into a glass bowl then poured it into the measuring cup. Sometimes I broke the egg yolk and we had to save it to use for another recipe. Grandma The recipe called for 1 cup of cake flour which I mixed with the sugar. The recipe called for sifting the cake flour and sugar two times. This was the first time I had used a sifter. Then I added the vanilla and the almond flavoring to the egg whites. I also added the salt and cream of tartar. I then started to mix on medium speed. Still Mixing…. Once the soft peaks started to form, I started to add the remaining sugar, one tablespoon at a time while the mixer was on a high speed. Once all the sugar was mixed in and there were stiff peaks, we started to fold in the flour and sugar very gently. Finally we poured it into a loaf pan that was my great grandmas. It is our favorite pan to make angel food cake because it is easy to cut! I used a knife to get rid of any air bubbles. Making sure it was browned and completely cooked. Mom helped me take it out of the oven and turn it upside down to cool. We learned it cools faster if it is up on the cans higher above the counter. Ready to Eat!! .