Sweets for my Sweetie

Yesterday was a special day…my one year anniversary with my baby :)

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It is not an accomplishment compared to some…my parents had their 40 year wedding anniversary Monday…but every milestone counts :)

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Wedding Picture

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40 Years Later

Regardless of the reason, a chance to celebrate is always good in my book.

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We spent the whole day together, just the two of us…I planned brunch and he planned dinner.

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For breakfast I made pancakes with blueberry sauce. Blueberry sauce is a favorite of his and even though I have never been a fan, this blueberry sauce was delicious! Not to mention, the pancakes I made were so light and fluffy!! :D

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We didn’t discuss dessert but I chose to take that one on ;) One of his favorite desserts is angel food cake…such a simple dessert but so amazing. I don’t crave angel food cake often but once I taste its light, fluffy goodness, I lose self control :)

On Father’s Day I posted tempting pictures of gluten-free Angel Food Cake and said the recipe would be coming soon…it is finally here!

Angel Food Cake
Gluten-full, as my mom would say, recipe was adapted from the Silver Palate Cookbook

(Gluten-free alterations are in parentheses)
** = note below recipe

12 egg whites, room temperature
1 t. cream of tartar (1 1/2 t.)
1 t. vanilla
1 c. flour (gluten free flour mix**)
1 1/4 c. sugar (1 1/2 c.)
1/4 t. kosher salt
(1 t. xanthum gum)

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**If making own mixture here is a suggestion: 1/4 c. millet flour, 1/4 c. tapioca flour, 1/4 c. white rice flour and 1/4 c. sweet rice flour. There are also gluten-free flour mixtures you can purchase that work well too. Or you can steal ideas on flour combinations by looking at the ingredients.

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Preheat oven to 325 degrees.

Separate egg whites into a bowl and let them come to room temperature.

In another bowl sift together (3 times) flour, salt, 1/4 c. sugar (3/4 c. if doing GF) and xanthum gum (if making GF).

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Beat the eggs until foamy. Add the cream of tartar. Beat the eggs until soft peaks form.

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Add the vanilla. Beat in the rest of the sugar, 1 T at a time. Beat until peaks are stiff and glossy.

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Fold in flour mixture. Pour the batter into a tube pan (best if using the kind where the inside lifts out). Run a knife through the cake to eliminate air bubbles.

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Bake for 50-55 minutes…until the top is golden and the sides begin to pull away. When lightly touched the cake should spring back.

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Flip the tube pan over onto a plate to hang upside down so that the cake doesn’t collapse. Let cool for several hours.

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Enjoy!!
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I Love You Baby!

Listening to:

~The Way I Am by Ingrid Michaelson

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46 responses to “Sweets for my Sweetie

  1. I love angel food cake, but still leary on baking goods that are gluten-free. But, since I am finding out I have allergies and inflammation am thinking I need to just go for it. Your recipe looks great – am going to have to try it.

  2. Pingback: Coffee and Cake, an Afternoon Break | Lilly Sue's Bites and Brews·

  3. I stopped by to thank you for visiting my blog and didn’t mean to interrupt the party. If you’re going to, though, best to do it when the cake is being served. That photo of the cake in the oven is spectacular and each serving delicious!
    Happy anniversary and may you both share many more.

  4. Wow that angel food cake looks seriously profesh! My boyfriend used to have angel food cake for his bday every year growing up and I almost tried making it this year, but was scared away from all the egg whites! What a cute day you guys had together :) And lovely to find another blog twin!

  5. It’s always important to celebrate and enjoy your milestones, no matter how small or great they are in the scheme of things, they mean something to you! Angels food & devils food cake are an ultimate treat, I rarely think to make them but your pic is making me crave a light fluffy piece right now!

  6. Great song, beautiful post! Your parents are adorable, and so are you and your love. (I admit it, I’m a hopeless romantic. Or, rather, a hopeful romantic. ;) ) The angel food looks heavenly. Congrats!

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