Hello sweet friends!
I hosted an afternoon Tea Time for a special guest of honor, my mother's cousin who came to live here, in Cuenca-Ecuador, after she retired and lived in New Jersey for 54 years or so and I knew her since I was a child in Astoria, NY. and have so many memories with her and her family. She is now a widow as well.
We were ten friends among my guest of honor and I served a special 'Angel Cake' that was my Mil's recipe and it's a local treat people love here, so I thought it would be good for my mom's cousin to remember her childhood.
'This Angel Cake' is made out of farm-country eggs, as the yokes are so much yellower then the regular ones.
You can see it in the pics.
The Angel Cake is also served with "clotted cream" not the regular whip-cream kind, so it gives it a special, richer flavor on top of each piece of cake.
I heard the English serve it often for 'High Tea' on top of scones.
In case you want the recipe is at the end of this post.
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| A little crooked... I was so busy at the time I took these pics, sorry.. |
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| A 'Country Angel Cake' made with 10 yokes from farm eggs, which is what makes it so yellow, more then regular eggs... plus 5 whites. Delish recipes from Pinterest for Ham and Avocado finger sandwiches. I will give you the recipes names so you can look them up. My guests loved them ! 1) Avocado Tea Sandwiches for Tea 2) Cream Cheese and Ham Spread Sandwiches. |
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| The cookies are my recipe for 'Sugar Cookies' and the others are 'Chocolate Chip and Coconut Cookies.' On top white Chocolate Bonbons. |
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| You can see it up front the white bowl with the "Clattered Cream" for the top of each piece of 'Angel Cake.' The Clattered Cream it's easy to buy it locally in some of the bakery shops. |
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 Pretty complete and perfect for a big bunch of guests and I just served ten. |
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Thank you so much for your comments dear friends, you always make my day ! Thanking the lovely hostesses for having me at their great parties. LOVE, FABBY
Old Fashion Angel Cake
10 yolks from farm eggs and,
5 whites
6 ounces of potato flour, Sieved
8 ounces of powder sugar, Sieved
The little cup of the bottle 'measurement' of Anisette liquor
The same measurement for lemon juice
Instructions:
In your stand beater beat the whites to soft peaks and then add the yokes one at a time while beating at the same time.
Add the sieved powder sugar slowly while beating. Now the same thing with the potato sieved flour... beat slowly again.
Then finally while beaters are going add the lemon juice and Anisette liquor.
I use a 9' inch Spring form type pan for a big pirce, but if you have more people, like I did, I used the nextbigger size spring form pan and it was perfect enough.
I use a piece of wax paper to cover the bottom because sometimes it spills on your oven and it stinks and burns badly on your oven and it could also ruin your cake.
Grease it and flour it too. Pour the batter and put into a previously hot oven on 300F for 20 minutes... then raise the oven to 350F for another 20 minutes. You check your oven... on mine it's only 15 more and it's ready to go. It shouldn't be so dry, so there's a trick my Mil taught me. Place a metal bowl with hot water under the cake in the oven while it bakes and it'll make it humid.
Take out the ring of the pan. Let it cool at room temp. After it's cool you can sprinkle powder sugar on top of it to serve with 'clotted cream' on top, so it's not dry.
Now some young people have it with 'Dulce de Leche' too. Specially cause they don't like cluttered cream that is.
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