Julia della Croce’s savory Minestrone Romano Soup to soothe a friend under the weather. Marion Cunningham’s hearty Tamale Pie for a family with a newborn. Beth Hensperger’s delectable Cinnamon Rolls with Irish Cream Glaze to welcome the new neighbors. In times of transition and change, there’s nothing more satisfying than delightful gifts of homemade food. From Our House to Yours brings together over 90 recipes from respected cookbook authors and chefs for portable comfort food that’s easy to make and even easier to share. Benefiting Meals on Wheels of San Francisco, it also includes tips on preparing ahead of time, transporting, and reheating. Dedicated to spreading cheer, From Our House to Yours is a delicious opportunity to feel good and do good at the same time.
Although angel food cake probably derives from an English recipe, most Americans think of it as a national classic, like strawberry shortcake. Instead of lemon juice or lemon zest, Lori Longbotham uses pure lemon oil in this version, from her book Luscious Lemon Desserts, which results in an intense, vibrant, and wonderful lemon flavor. This cake is better the day after it's made, so it's a great recipe to make ahead. Serve it topped with Lemon Glaze, or try it lightly toasted for breakfast-either way, it's delicious.
Servings: 8 to 10
1 cup cake flour (not self-rising), sifted
3/4 cup confectioners' sugar
14 egg whites, at room temperature
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
3/4 cup granulated sugar
2 teaspoons pure vanilla extract
1 teaspoon pure lemon oil
Lemon Glaze:
1 cup confectioners' sugar
2 tablespoons fresh lemon juice
1 1/2 teaspoons grated lemon zest
Pinch of salt
Preheat the oven to 375 degrees Place an oven rack in the center of the oven. Have ready an ungreased 10- inch tube pan.
Sift the flour and the confectioners' sugar together into a medium bowl.
Beat the egg whites with an electric mixer on medium speed in a large bowl until foamy. Increase the speed to medium-high, add the cream of tartar and salt, and beat just until the egg whites form soft peaks. Add the granulated sugar, about 1 tablespoon at a time, beating well after each addition, and beat just until the whites form stiff, glossy peaks. Add the vanilla and lemon oil and beat until well combined
Sift one-fourth of the flour mixture over the egg whites and fold in with a whisk or a rubber spatula. Continue gently folding, one quarter at a time, until all the flour mixture has been added, being careful not to over mix
Transfer the batter to the pan. Run a table knife through the batter to remove any large air pockets, and smooth the top with a rubber spatula. Bake for 35 to 40 minutes, until the top is golden brown and the cake pulls away from the side of the pan. Turn the pan upside down, and balance it on its elongated neck or pan legs (it if has them), or hang the tube upside down from the neck of a tall bottle. Let cool to room temperature.
Turn the pan right side up. Run a knife around the edge of the cake and between the cake and the tube. Top the cake with a flat plate, invert it, give a sharp downward rap to the pan to dislodge the cake and lift off the pan. If the pan bottom is removable, slide a knife between the pan bottom and the cake to release it.
To make the glaze: Stir the ingredients together in a small bowl. Let stand for 10 minutes before using. Pour it over the cake and let stand for at least 10 outside minutes, or until the glaze is set.
Use a sharp serrated knife to cut the cake into wedges.
To Make Ahead: Let cool completely, wrap tightly, and store at room temperature for up to 3 days, or freeze in a self-sealing. freezer bag for up to 2 weeks.
