Thursday, December 1, 2011

A Birthday Breakfast

Happy Birthday to my beautiful daughter!

What better way to celebrate your 13th birthday than with a French Toasted Angel Food Cake?  I cut this recipe out of a magazine so long ago that I don't even remember what magazine it was from.  This french toast recipe definitely calls for a special occasion and what could be more special than a birthday breakfast?

Start with a basic Angel Food Cake.  (I made mine from scratch but you could buy one or even use a mix.)

Angel Food Cake
1 cup cake flour                                         1 1/2 teaspoons cream of tartar
1 1/4 cups sugar                                        2 teaspoons fresh lemon juice
1/4 teaspoon salt                                      1 teaspoon lemon zest
1 1/4 cups egg whites (I used 7)             1 teaspoon vanilla

Combine flour, 1 c. sugar and salt.  

With mixer beat egg whites on medium speed until foamy.  

Add cream of tartar. Increase speed to high and beat until soft peaks.  

Beat in 1/4 c. sugar and beat until stiff peaks.  

Stir in lemon juice, zest and vanilla.  Sift in 1/4 of flour and fold in.  Repeat 3 more times.  Scoop into angel food cake pan.  

Bake 40 minutes at 350.

Invert cake immediately onto wire rack and remove from pan.

 French Toasted Angel Food Cake
1 angel food cake
6 eggs
1 1/2 cups milk
3 Tablespoons sugar
2 teaspoons vanilla
1 Tablespoon butter
whipped cream
maple syrup
fresh raspberries

Slice cake into wedges.  Whisk together eggs, milk, vanilla and sugar.

 Pour into a shallow dish and soak wedges 1 minute per side.

Melt butter in skillet and cook wedges 2 minutes per side or until golden brown.

To serve, stand slices in cake formation, top with whipped cream, drizzle with maple syrup and garnish with fresh raspberries.

It's hard for me to believe that my youngest child is a teenager.  I honestly don't know where the time has gone.  

Happy Birthday Sweet Pea!  
Bon Appetit!

No comments:

Post a Comment