There are probably a million different ways to bake a cake; cakes come in all shapes and flavors. That may be because cake is the dessert of choice to celebrate and commemorate most of life’s milestones: birthdays, graduations, weddings, births, retirements and even funerals. Readers submitted many recipes this month. Thanks to all who sent them. But three — including Rosemary Stanton’s “Orange Angel Food Cake” right — take the cake this month.
Cake prepared by Emily Schilling/Photo by Richard G. Biever
Orange Angel Food Cake
11⁄2 cups egg whites (approximately 1 dozen eggs) at room temperature (Editor’s note: we used whites from 9 eggs in recipe)
11⁄4 t. cream of tartar
1⁄2 t. salt
1 cup sugar, plus 1⁄2 cup (keep separate)
11⁄8 cups sifted cake flour
1 t. pure vanilla extract
1 orange, zested
Preheat oven to 375 F. In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add cream of tartar and salt, and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of sugar and continue whipping until stiff and sugar has dissolved, about 30 seconds. Sift the remaining 1⁄2 cup sugar with the pre-sifted cake flour 3 times to aerate the mixture. Fold into the egg whites, then fold in vanilla and orange zest. Pour the batter into an ungreased angel food cake pan. Bake until top is light brown, approximately 30-35 minutes (depending on your oven). Cool by turning the cake (in the pan) upside down until it cools to room temperature. Run a long, sharp knife around the cake to loosen, then gently tap the cake onto a plate.
Glaze
3⁄4 cup orange juice
11⁄2 lb. powdered sugar
Stir the ingredients together until smooth and pour over the top of the cake. Alternative to the glaze: sprinkle the cake with powdered sugar.
Rosemary Stanton
Bridgeview, Ill.
Sour Cream Peach Cake
1 pkg. (18.25 oz.) orange cake mix
1 can (21 oz.) peach pie filling
1⁄2 cup sour cream
2 eggs
Mix all ingredients in an ungreased 13-inch-by-9-inch-by-2-inch oblong pan with a fork for about 1 minute. Scrape side with spatula. Spread evenly. Bake at 350 F for 40-45 minutes. Cool; loosen cake from sides. Cut and serve directly from pan. Can be topped with whipped cream or one of your favorite toppings. (I mix in bowl and then place in pan.) Variation: Butter pecan cake mix, 1 can cherry pie filling and the other ingredients remain the same.
Grace Ingram
Coal City, Ind.
(Note to readers: If you’re having trouble finding the orange cake mix at your local grocer, Duncan Hines Orange Supreme cake mix can be purchased online at hometownfavorites.com.)
Italian Cream Cake
1 stick butter
1⁄2 cup vegetable shortening
2 cups sugar
5 egg yolks
2 cups flour
1 cup buttermilk
1 t. vanilla
1⁄2 cup chopped walnuts
5 egg whites, stiffly beaten
Cream butter and shortening. Add sugar and beat until smooth. Add yolks and beat well. Sift flour. Add flour with buttermilk to the creamed mixture. Stir in vanilla and nuts. Fold in egg whites. Pour batter into 3 greased and floured 8-inch cake pans. Bake at 350 F for 25 minutes. When cool, remove from pans and frost with icing.
Icing
1 pkg. (8 oz.) cream cheese, softened
1⁄2 stick butter
1 box (16 oz.) powdered sugar
1 t. vanilla
1⁄2 cup chopped walnuts
Milk
Beat cream cheese and butter until very smooth. Add sugar and mix well. Add vanilla and nuts. Add a small amount of milk to make it ready for the cake.
Judy Skees
Lafayette, Ind.