A week passes and I have still not popped the cork on this baby. So Saturday, the Internet went down for 3 hours during the evening hours. What better thing to do than have some drinks right? It was sparkling, bubbly, sweet goodness!! I decided it had to become something for Valentine's Day. And this is how the cake was born. I decided with Moscato in the icing, the cake had to be plain, but amazing. I am lover of angel food and so it was. I found my favorite angel food recipe, and made it. I will share it with you. This dessert is so easy and though I know everyone loves decadent beautiful desserts to feed your lovey dovey on VD (wow, that was awkward) sometimes there is only time for something quick. What you don't use in the recipe you can drink so it serves double duty!
My darling, adorable, and cutie patootie husband loved this. I would change only ONE thing. I actually thought about not posting this because there was something I would do different next time but then decided it was good to post something I would change. It happens to everyone and the change is cosmetic mostly anyway. I would add fancy dollops of whipped cream on the top with a strawberry in each one. So if you make this, and you do that on top, take a photo and post it on my face book page so I can see!!!
Here is the angel food cake recipe I have been using for years, it is easy and SO delish, it is from cooks.com!
You will need:
1 1/2 cups egg whites (this was 12 large eggs for me. SAVE your yolks for something else!)
1 1/4 sifted cake flour (I always use plain AP flour)
1 1/2 cups sugar
1/4 tsp salt
1 1/2 tsp cream of tarter
2 tsp vanilla
Preheat oven to 375 degrees.
In your stand mixer bowl or large bowl (if using a hand mixer) separate eggs, whites into your bowl and let stand at room temp for 15 minutes.
Sift flour with 3/4 cup sugar, sift 3 times and set aside.
Beat egg whites on medium speed with salt and cream of tartar. Gradually beat in remaining sugar, 3 tablespoons at a time, beating well after each addition. Beat at high speed until eggs for soft peaks. Turn up the speed and add in vanilla.
Add in flour mixture 1/4 at a time, mixing on low for 3 seconds after each addition or until mixture is completely blended.
Using a rubber scraper, gently push better into an ungreased 10" tube pan. Cut through the batter twice with a knife to level center and remove any air pockets.
Bake on the lower rack of your oven for 35-40 minutes or until a toothpick is inserted and comes out clean of wet batter.
Invert pan over a bottle to cool. Let cool completely, about 2 hours. After it is cool, flip the cake pan back over and run a knife carefully around the edges to free it from the pan. Invert unto a plate, you might need to reach in and help it, but it will come out!
Pink Moscato Drizzle:
1 1/4 cup powdered sugar
3 tbsp sparkling moscato
pink food coloring (optional)
Using a whisk or electric hand mixer combine until smooth. Carefully pour around the top of the cake until it begins to drip down the sides! Let stand for 15-30 minutes before serving!
Remember, I said, if I did it again I would pipe dollop's of whipped cream with a strawberry in the middle, so there was one in the middle of each cut piece!
Enjoy and make sure you love the moscato you are using, because you definitely taste it! Delish!
Your "moscato lovin" chefwannabe