On thing I have always missed over here is Angel Food Cake. There is something really special about a proper Angel Food Cake.
It is very difficult to get an Angel Food Cake tin here in the UK, and if you do find a proper one, it costs an arm and a leg.
I was always going to bring one back from Canada when I went home to visit, but it just never happened.
The other day I spied a recipe for a mini angel food cake that is baked in a loaf tin on Pinterest. It is attributed to recipe the site, Dessert for Two.
This is the recipe I used today and I have adapted it to use British measurements as well as North American.
The best thing about the recipe is that you don't need anything other than a metal loaf tin to bake it in. No Angel Food Cake tin needed!
You must not use a non-stick loaf tin, as the cake mixture needs to be able to grip the sides of the pan to bake up properly. I just used my metal loaf tin as you see above (this is after baking and I am hanging the cake upside down to cool.)
YOU MUST NOT grease or butter the pan. It must be left as is.
Don't worry about it. Your cake will not stick to the pan and you will be able to release it properly at the end once it is cold.
This is the perfect size for us and as you can see it baked up lovely.
You can also see that it released perfectly from the pan. It is beautifully light and has a wonderful consistency.
It is every bit as perfect as a proper angel food cake baked in a full sized tin.
Just look at how beautiful the consistency of the cake is.
It has even holes and is soft and spongy as a slice of white bread.
Its light and fluffy, not rubbery at all.
You do need to cut it with a serrated knife, using a sawing motion without pressure. If you press too hard you will squash your cake.
I was so very excited to discover this recipe. There are lots of desserts that I used to make using angel food cake.
I make one in the summer with whipped cream and strawberries. It immediately sprang to mind! It has been ever so long since I have enjoyed it. I can't wait!
Today we enjoyed it simply cut into slices, topped with a dollop of thick Jersey cream that I happened to have in my refrigerator along with some fresh raspberries and blueberries.
This was so yummy. I love Angel Food Cake.
There is no fat in it, just basically egg whites, a bit of sugar and some flour. It is the dieter's dream dessert.
I used to bake angel food cake often for my boss down south It was a favourite to serve when the ladies were coming for lunch!
Its lovely served with a scoop of vanilla ice cream and drizzled with chocolate sauce. Its also pretty incredible toasted!
I would call this a winning recipe and I think you will enjoy it as well!
Yield: Makes one loaf sized cake
Small Batch Angel Food Cake
All of the deliciousness of a full sized cake, perfectly sized for two.
ingredients:
- 150g granulated sugar, divided (3/4 cup)
- 70g plain flour (1/2 cup all purpose)
- 1 TBS cornflour (cornstarch)
- 210g free range egg whites (7 large)
- 2 tsp vanilla extract
- 3/4 tsp cream of tartar
- 1/4 tsp salt
To serve:
- whipped cream, or thick cream, or clotted cream
- fresh berries or fruit
instructions:
How to cook Small Batch Angel Food Cake
- Preheat the oven to 165*C/325*F/ gas mark 3. Have ready a 9 by 5 inch loaf tin. Make sure that is is NOT a non-stick pan. Also please do not line the pan or grease it in any way. Angel food cake needs a ungreased ordinary tin pan in order to rise properly.
- Measure 50g of the sugar into a bowl (1/4 cup) along with the flour and cornflour. Whisk together and set aside.
- Put the egg whites into a large grease free bowl, along with the vanilla, cream of tartar and salt. Beat with an electric whisk on medium speed just until the whites become foamy. Continue to beat whilst adding the remainder of the sugar 1 tablespoon at a time. Beat on high until it forms soft peaks. This will take about 3 to 4 minutes.
- Fold 1/3 of the dry ingredients into the egg whites using a rubber spatula. Be gently and use a straight up and down in the centre, over to the side motion. You don't want to deflate the whites or release any of the air you have beaten into them.
- Repeat, adding the remainder of the flour in two lots Make sure no lumps of flour remain and take care to do everything gently so that the egg whites don't deflate.
- Pour the cake batter into the plain loaf tin, leveling it off. Place onto a baking sheet and bake in the preheated oven for about 40 minutes. When it is done the top will no longer be sticky to the touch and if it cracks the cracks will also not be sticky.
- Have two tin cans laid on a level surface, with a space between measuring the length of you loaf tin. Invert the loaf tin as soon as you remove it from the oven on these tin cans, making sure that either edge of the loaf tin rests on the edges of the tin cans. (see above)
- Leave to cool upside down for at least an hour. I left mine for a couple hours.
- Once your cake is completely cold, using a sharp knife, run it around the inside edge of the loaf tin all the way around to loosen the cake. Gently tip the cake fall onto a cutting board on its side.
- Use a serrated knife to cut the cake into slices, taking care not to squash the cake and using a gentle sawing motion.
- Serve in slices garnished with the cream and berries. Delicious!
I did ask the other day if there were any recipes that you would be interested in seeing me downsize for the smaller family. Have you been able to think of any? I do like a challenge! Happy Wednesday!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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I don't know about you, but I consider Macaroni and Cheese to be the ultimate in comfort foods.
My husband would disagree, as he is not overly fond of pasta of any kind, but the carb lover in me just needs to have some pasta every now and then, and of all the pastas on the earth Macaroni and Cheese is my favourite indulgence.
Interestingly enough, it wasn't something that I really remember my mother making when I was growing up.
Occasionally we might have Kraft Dinner Mac & Cheese, but that was considered a treat. If mom cooked pasta at all it was spaghetti, which my father love, LOVED and still does.
She would brown a pound of ground beef in a skillet and add a can of Catelli spaghetti sauce and call it Italian Spaghetti.
Served with the plastic green can of grated cheese that was about as foreign as my family got when it came to dinner cuisine!
My children always loved it when I made them Macaroni and Cheese. Its a pretty economical way to feed a large family, depending on the cheese you use for it.
When I first moved over here to Chester, there was a cheese monger at the Indoor Market in town who sold bags of cheese crumbs for 50p. I used to buy two or three each time I went in, specifically for use in cooking.
You were never quite sure what kind they were, but they always went great in a cheese sauce!
I will be honest and up front here . . . I never stint on the amount of cheese I put in a cheese sauce.
I think you should be able to full on taste it . . . not just hint at it. That's me . . . full on everything.
I also love cauliflower cheese and broccoli cheese.
Yes I confess when my children were growing up, I was one of those moms who spooned heated Cheese Whiz over their broccoli to get them to eat it.
Nobody complained. It was simple and it was easy.
Adding broccoli and cauliflower to macaroni and cheese is a great way to cut back on the carbs and to increase your intake of your five a day, and its incredibly delicious to boot!
Its like three of your favourite things all rolled up together in one.
It doesn't really involve any extra work, or more work than making ordinary mac and cheese and its a bit healthier.
At least I think it is. Don't burst my bubble if you disagree.
I just throw the vegetable in with the macaroni during the last few minutes of its cook time.
I cut them into rather smallish florets, about 1 inch in size, and they don't need much more than a few minutes to become crispy tender.
They add lots of interest to the dish, plenty of flavour and additional colour and texture.
Not to mention fiber as well as being some of your five a day!
Actually there are quite a few vegetables that go well in macaroni and cheese.
Leeks (I sauté them for a few minutes first), cooked peas and carrots, shredded cabbage or brussels sprouts (again lightly sautéed or blanched), Kale (once again, blanche first), Swiss chard, spinach, tomatoes, etc.
All are very tasty and I can honestly say I have never had anyone turn their nose up at any of them.
In fact, most people ask for seconds . . .
I like to use a strong cheddar for flavour and of course some mustard also adds a bit of a punch to the sauce.
You could use hot sauce in its place if you wanted to. I am particularly fond of the Green Tabasco sauce. I could eat that up with a spoon.
And of course I always top with some bread crumbs, crushed crackers, crushed cereal or stale chips and cheese. Casseroles with crunchy toppings are one of my favourite things!! You don't need much on the side with this. I like to serve it with pickled beetroot and some buttered brown bread. Yummy!
Yield: 2
Broccoli & Cauliflower Mac & Cheese
Rich and delicious, filled with several of your five a day and perfectly sized for two. I like to serve this with pickled beets and some buttered fresh brown bread.
ingredients:
For the cheese sauce:
- 250g whole milk (1 generous cup)
- 1 whole dried clove
- 1 dried bay leaf, broken in two
- 1 1/2 TBS butter
- 1 1/2 TBS flour
- salt and white pepper to taste
- 1 TBS Dijon mustard
- 60ml double cream (1/4 cup)
- 75g grated strong cheddar cheese (2/3 cup)
- 2 TBS grated Parmesan cheese
You will also need:
- 115g dry macaroni (1 cup or 4 ounces)
- 325g cauliflower florets (1 cup)
- 325g broccoli florets (1 cup)
- 60g grated strong cheddar cheese (1/2 cup)
- a couple TBS of either cracker crumbs or potato chip crumbs
instructions:
How to cook Broccoli & Cauliflower Mac & Cheese
- First make the sauce. Add the clove and bayleaf to the milk. Bring just to the boil, then set aside to infuse for about 15 minutes. Remove the clove and bay leaf and discard.
- Melt the butter in a saucepan until it begins to foam. Whisk in the flour and allow it to cook for a vew minutes until it starts to smell a bit nutty. Pour in the milk slowly, whisking continuously until the mixure has thickened nicely. Whisk in the cheese and allow it to melt. Whisk in the cream and Dijon mustard. Season to taste with salt and white pepper. Set aside.
- Preheat the oven to 200*C/400*F/ gas mark 6. Butter a shallow casserole dish about 7 by 11 inches in size.
- Cook the dry macaroni in a pot of lightly salted water according to the package directions, adding the broccoli and cauliflower florets for the last 2 to 3 minutes of cook time. Drain everything well, then stir into the cheese sauce. Pour the whole lot into the prepared casserole dish.
- Mix together the cheeses and crumbs/chips for the topping and sprinkle evenly over top of the macaroni and cheese.
- Bake in the preheated oven for 20 to 25 minutes, until bubbling and golden brown. Let stand about 10 minutes before serving.
I dare say I love this even more than regular mac and cheese. Its fabulously delicious! I have simple tastes . . . A simple salad also goes very well on the side.
I am fed up to the eyeballs with rain. Its that time of year! Not really cold, except for the wind, but the rain . . . its starting to get to me.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
It hard to believe that tomorrow, the 25th of February, it is Pancake Day. This was a day that we used to really look forward to when I was a child because it was the only day my mom would make us pancakes, so it was a once a year treat for us! I am sure my mom's arms got tired standing at the stove cooking them for us! We ate our fill! She had an old wearever aluminium griddle pan that she used.
It looked just like this and after many, many years of use, it was bowed in the middle and no longer sat flat on the burners. My mom never ever had any other set of pots and pans and these were all she used until the day she passed away. I am not sure what my sister did with them. I suspect she gave or threw them away. They had no real value except for nostalgia's sake.
As a food blogger it can be somewhat of a challenge to show you something different each year when it comes to days like pancake day. This year I am sharing my Sweet Milk Pancakes, their shape being inspired by Ma Ingalls from the Little House books.
This comes from the Little House in the Big Woods.
"For breakfast there were pancakes, and Ma made a pancake man for each one of the children. Ma called each one in turn to bring her plate, and each could stand by the stove and watch, while with the spoonful of batter Ma put on arms and the legs and head."
"It was exciting to watch her turn the whole little man over, quickly and carefully on a hot griddle. When it was done, she put it smoking hot on the plate."
I cannot for the life of me think of any kind of pancake that might taste better to a child than a pancake man! Some of mine turned out not too bad . . .
Some turned out a little bit on the wonky side, which only added to their mystery and deliciousness . . . I think this was the most unsual of all of my efforts!
I took little squares of sweet butter and carved them into hearts to put onto the men. I thought it would be quite cute! I think it was . . .
No matter how wonky or unsual the men were, the butter heart told a story. It was the story of "I love you."
Look at them sitting there, just waiting to be gobbled up! Oh how I wish I had some grandchildren close by to feed these delights to!
Delicious, light and fluffy, served up piping hot with plenty of pure Maple Syrup to drizzle over top.
The big child in this house gobbled them right up, while Mitzie watched in anticipation. She always hopes for a tiny taste at the end.
Yes she is rather spoiled and truth be told, she doesn't care what shape her treats are that we share with her. She's just happy to have them, and I will tell you now, that I allow for a certain amount of treats in her alloted food for the day so that she isn't overfed.
This is a really lovely pancake recipe, wether you bake them as men, or as rounds. Light and fluffy . . . not too sweet. There is plenty of sweet with the syrup.
If you are not making Pancake Men, you can bake these in rounds, and even drop on bits of fruit while they are baking on the griddle. Chopped peaches, blueberries, blackberries, strawberries, even chocolate chips and bananas . . . all are very good.
When my own children were growing up we usually had pancakes on Saturdays, and of course any time they had a friend to stay over night . . . and yes also on Pancake Day.
Like my mother, my arms would get tired standing at the stove cooking their fill. With five hungry children you can imagine that took quite a while. Like my mother, it was always a true labor of love.
Sweet Milk Pancakes
Yield: Makes 8 to 10 pancake men, or 20 - 24 round pancakes
Light and fluffy. Serve hot with butter, maple syrup and fresh fruit if desired.
ingredients:
- 75g butter, plus extra for buttering the griddle pan (1/3 cup)
- 300ml milk (1 1/4 cup)
- 2 large free range eggs
- 180g plain flour (1 1/3 cups)
- 1 TBS caster sugar
- 4 tsp baking powder
- 1/2 tsp salt
- maple syrup, butter and fresh fruit to serve
instructions:
How to cook Sweet Milk Pancakes
- Put the butter and milk into a small saucepan. Heat gently to melt the butter. Set aside to cool.
- Lightly beat the eggs and then whisk in the milk and butter mixture, combining well.
- Measure the flour, baking powder, salt and sugar into a bowl. Add the wet ingredients all at once. Stir together to combine just until the dry ingredients are incorporated. The mixture doesn't need to be completely smooth, and in fact is better if you don't overmix it.
- Heat a large griddle pan and butter it lightly by rubbing the surface carefully with a piece of kitchen paper towelling that has been dipped in softened butter.
- To make pancake men (and I suggest you do these one at a time) ladle a circle of batter into the centre with a smaller circle on top for the head and four appendages at the sides for the arms and legs. Cook until bubbles break on the surface, then carefully flip over and cook on the underside for a further minute, or until golden brown. Scoop off and keep warm in a low oven while you cook the rest.
- To make regular pancakes, ladle spoonfuls of the mixture onto the pan for each pancake, up to 5 or so at a time. Cook as above.
- Serve warm with plenty of syrup for pouring, butter for spreading and, if desired, fresh fruit.
If you are interested in exploring all of the varieties of pancake recipe that I have posted on here through the years, I did a post back in 2016 listing all of them. You can find that post here. There is something there to suit every taste! Happy Pancake Day!
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