Swedish Angel Food Recipes

SWEDISH ANGEL CRISPS

Steps:

• Preheat oven to 350°F.
• Cream together the shortening, sugars, and butter until smooth. Stir in the egg and vanilla extract. Sift together the flour, baking soda, and cream of tartar. Stir into the sugar mixture.
• Roll dough into walnut sized balls. Roll the balls in chopped nuts then in sugar.
• Place on an ungreased cookie sheet and bake for 12 to 15 minutes or until cookies are golden brown.
• Cool on a wire rack completely before serving.

SWEDISH ANGEL FOOD

Steps:

• Melt sugar in a pan together with lingonberries, and simmer until mixed together, about 5 minutes.
• Allow to cool.
• Whip cream until fairly stiff, fold into lingonberry mix and fill cones, just before serving.

FIVE-SPICE ANGEL FOOD CAKE WITH ORANGE CREME ANGLAISE-HOMEMADE

Steps:

• For cake: In bowl, sift together flour, five-spice powder and salt.
• Sift mixture a second time.
• In the bowl of an electric mixer with a whisk attachment, beat egg whites, cream of tartar, and extracts together at medium speed.
• Increase speed to high and continue to beat mixture until soft peaks form.
• Gradually add the sugar, beating until just before peaks are stiff.
• Egg white mixture should be glossy and smooth.
• Be careful not to over beat, or the cake will not be as tall.
• Fold half of the flour mixture into the egg white mixture with a rubber spatula.
• Then fold in the remaining flour mixture, being careful not to overwork the batter and knock the air out.
• Pour batter into ungreased 10-inch tube pan and place on the middle oven rack.
• Bake at 350°F until a toothpick inserted in the middle of the cake comes out clean, 45 to 50 minutes.
• For Creme Anglaise: Meanwhile, in a 2-quart pan over medium-high heat, combine the half-and-half, sugar and orange peel.
• Bring the mixture to a scald (just below the boiling point), then remove from heat and set aside for the flavors to steep for 30 minutes.
• Return the pan to heat and reheat to scalding.
• Back to Cake: Remove cake from oven and let stand for a few minutes before inverting onto a rack to cool; do not remove cake from pan yet.
• Back to Sauce: In a medium bowl, whisk egg yolks.
• Add a ladle full of the scalded cream mixture to the yolks to temper them, whisking immediately.
• This is important or you will end up with scrambled eggs instead of a nice sauce.
• With heat at medium, add warmed yolks to pan, whisking constantly until mixture is thick enough to coat the back of a spoon, about 5 minutes.
• (Do not allow mixture to come to a boil.) Immediately pour mixture through a fine-mesh sieve into a clean bowl.
• Set the bowl into a larger bowl of ice water and allow it to cool.
• When cold, stir in the orange-flavored liqueur.
• Back to cake: When cake is completely cool, turn pan over and gently run a knife around the edges to loosen cake.
• Turn cake out onto a serving plate.
• Cut cake using a serrated knife and serve each piece atop a pool of creme anglaise.

ANGEL FOOD CAKE--DELUXE

Steps:

• .Heat oven to 375 degrees.
• Stir together cake flour and confectioner's sugar; set aside.
• In a large mixer bowl, beat egg whites, cream of tartar, and salt until foamy.
• Add the granular sugar, 2 tablespoons at a time, beating at high speed until the meringue holds stiff peaks. (This takes up to 10 minutes.).
• Gently fold in the extracts by hand.
• Sprinkle the flour-confectioner's sugar mixture, 1/4 cup at a time, over the meringue, folding it in gently just until flour-sugar mixture disappears. DO NOT OVER-MIX OR CAKE WILL BECOME TOUGH!
• Push batter into ungreased tube pan, turning it several times to fill pan evenly. Gently cut through the batter with a knife to remove air bubbles.
• Bake 30-35 minutes or until the top springs back when touched lightly with finger.
• Remove from oven and immediately invert the tube over weighted glass bottle; let hang upside down until cake is completely cool (about 2 hours.).
• To remove cooled cake from tube pan, loosen first by moving table knife up and down against side of pan. Next, turn the pan over and hit one side; the cake will slip out onto the platter.

SWEDISH LEMON ANGELS

Steps:

• In a small bowl or 2-cup measuring cup, beat the egg until foamy. Add buttermilk and vanilla and blend well. Add the baking soda, one teaspoonful at a time, sprinkling it in and beating until the mixture is smooth and the consistency of light cream. Add the lemon juice all at once and blend into the mixture. Stir, do not beat (you want it creamy but without a lot of air). The mixture will congeal into a pasty lump. Scoop it out of the bowl using a spatula and spread it on a floured surface. Sift the flour and 3/4 cup sugar together and use the fingertips to work it into the egg-lemon mixture. With a floured rolling pin, roll the dough out 1/32 inches thick, and with the tip of a sharp knife, cut the "angel" shapes and twist up the edges to form a shell-like curve about 3/8 inch high. Sprinkle on the remainder of the sugar. Brush each angel with melted butter. Place angels 1-inch apart on an ungreased baking sheet and bake for 12 minutes or until golden.;