With Mother’s Day right around the corner, it’s time to start thinking of ways to treat and honour our moms. I wouldn’t be baking if it weren’t for my mom. She let me begin eating chocolate chip cookie dough - I mean begin baking chocolate chip cookies - when I was ten years old and the rest is history. I got hooked on the baking bug and haven’t looked back.
My mother was gracious enough to share her recipe for Angel Food Cake with me, and in turn, me with you. It’s light as a feather and quite simple to prepare, just remember not to grease your tube pan, keep egg yolks away from the whites, and to use cake flour. If you have a few slices left over, you can do what I do and turn it into French toast for a fancy brunch. Moms love a fancy brunch - especially one they don’t have to cook, and one they can be surprised with in bed.
French toast is one of my favourite breakfast foods. Good bread, dipped in an eggy batter, fried in a little bit of butter, topped with fruit, what’s not to love? I had a few pieces of angel food cake lingering on the counter (I know! How does that happen?!) and thought I’d see what happens when they are substituted for bread. Magic, that’s what!
The sugar on the outside gives the French toast a slight caramelization that is out of this world. With a generous serving of fresh berries and fruit, a dollop of whipped cream and maple syrup, it really is breakfast perfection. Don’t forget the dusting of icing sugar and glasses of mimosa to toast to your mom with.
Happy Mother’s Day!
Photo by Renée Kohlman
1 cup cake flour
1½ cups granulated sugar
1½ cups egg whites (approximately 10-12 eggs) at room temperature
1 tsp almond or vanilla extract
¼ tsp salt
1¼ tsp cream of tartar
6 slices Angel food cake
3 large eggs
¾ cup milk (I used whole milk)
1 tsp vanilla
½ tsp salt
1 tsp ground cardamom or cinnamon
3-4 Tbs butter
- Preheat oven to 375º F In a medium bowl add ½ cup sugar to the flour and sift 3 times. Set aside.
- Add almond flavouring and salt to the egg whites and beat until foamy. Add the cream of tartar and beat to medium stiffness.
- Then gradually add 1 cup of sugar and beat until it forms stiff peaks. Gradually fold in by hand the flour-sugar mixture - I did this in 4 intervals - and pour into ungreased tube pan with removable bottom.
- Cut with a sharp knife to remove air pockets and bake for 30-35 minutes. Invert pan and cool completely. Run a sharp knife around edge of cake and gently remove.
- Whisk together all ingredients except butter in a large bowl.
- Melt 2 Tbs of butter in a large skillet over medium high heat.
- Soak half the cake slices in egg mixture, being sure all sides are soaked. Lift out of egg and place in hot skillet.
- Fry the angel food cake on all sides, being sure not to get too brown. When golden, remove to platter and keep warm in low 200º F oven.
- Melt remaining butter in skillet. Soak remaining angel food slices, and continue to cook them in hot butter.
- Garnish with fresh fruit, whipped cream, mint, powdered sugar and maple syrup.