This was my first angel food cake as well. I have had the old fashioned baking pan for it for ages but always held back, thinking all the egg whites were too much work to deal with. Well, I made it easy for myself! I used 1 1/2 cups of store bought egg whites (like egg beaters, only they are egg whites). My Kitchen-Aid mixer made short work of whipping the egg whites. Since my pan had the prongs to hold it up while inverted, when the cake was done I just inverted over a wooden cutting board I use for bread and let it sit till it was cool. I ran a narrow knife along all the edges and it cake free as you see in my picture. It is wonderfully moist, light as air, and the cranberries give a touch of tartness without taking away from the delicate flavor of the cake. Thanks so much for the recipe, we all love it here!
I love angel food cake and this recipe is a delight! The orange peel is a perfect flavoring and the tartness of the cranberries is an excellent foil for the sweetness of the cake. I made a small bundt cake and then used a portion of the batter to make muffin-sized 'cake-ettes' I dropped extra cranberries in the center of each and did spray the muffin pan. When the little cakes came out and were invertd, they looked like tiny tarts. I sprinkled the cranberries in the center of each with a bit of granulated sugar and served them out--everyone loved them, particularly liking the contrast of sweet/sour. I'm thinking lime rind next time...Thanks, Maito!
I'm not much on making angel food cakes, but This one caught my attention because of those tart red berries & I did use a nicely rounded measure of 'em, as well as all the zest from a rather large orange! Am not sure what I did RIGHT, but my berries were well distributed throughout! Can't wait to make this one again, when we have company over! [Made & reviewed in Healthy Choices ABC tag]
VERY yummy! However, my cranberries sunk to the bottom. So it wasn't pretty and it was quite difficult to serve. I'm sure there's a way to deal with that particular issue... I'll have to do a bit of research next time and see if I can get it to work. Maybe it's because I'm high altitude?
Overall this is very good. I rolled the whole cranberries in sifted cake flour but they all still settled to the bottom. I think I may chop them next time. I love how the flavor of the cranberries is showcased and not too sweet.
This was my first from scratch angel food cake and it worked out very well. I used my Kitchenaid mixer to whip everything up and it was very easy. The color in the cake was very pretty. I will make this again using my individual mini angel food cake pans. I need to chop up the zest next time so I don't have such long pieces. I used up the leftover egg yolks by making a double batch of my favorite Egg Yolk Cookies. Made and Reviewed for Please Review My Recipe Tag - Thanks! :)
This was a nice cake and I loved the orange zest in it. One problem I had was after it was baked there were large air pockets around the berries. So I was wondering if a person could prevent this by rolling the berries in some extra sifted cake flour. You do it when you make blueberry muffins, why not here? I made this to serve at our Christmas meal 2007.
Other than trying to find a recipe to use up the 12 egg 'yolks' for (which I found a creme anglaise recipe to make with them), this was simple to make. (My first angel food cake). Very flavorful, light yet dense too. Hard to describe, but very good. I would add more cranberries next time though!