Watermelon Cake

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Ingredients

Angel Food Cake Batter:
12 egg whites
1½ tsp. vanilla extract
½ tsp. cream of tartar
½ tsp. almond extract
¼ tsp. salt
1 cup sifted cake flour
¾ cup granulated sugar
1¼ cups confectioners’ sugar

Directions

In a large mixing bowl, beat egg whites, cream of tartar and salt at high speed until foamy. Add ¾ cup granulated sugar, 1 T. at a time, beating constantly until sugar dissolves (test with finger tips) and whites are glossy and stand in soft peaks. Beat in extracts.

Sift flour and confectioners’ sugar together twice. Sift about ½ cup of this mixture over egg whites and gently fold in just until flour disappears. Repeat; folding in remaining flour/sugar mixture a bit at a time.


For traditional Angel Food Cake:

Pour into ungreased 10” tube pan. Gently cut through batter with metal spatula.

Bake in preheated 350° oven until top springs back when touched lightly with finger, 30 – 40 min. Invert cake in pan on funnel or bottle neck. Cool completely, about 1½ hrs. Loosen cake from pan with narrow spatula or knife and gently shake onto serving plate.



For Watermelon Cake:

Tint ½ the batter green and ½ the batter red with liquid food coloring.

Spread green batter on bottom and up sides of a deep four-quart metal mixing bowl. Then spread the red batter in the center, tossing in about ½ cup chocolate chips as you go.

Bake at 350° for 30-40 min., or until top is well browned. Remove from oven, slice off any cake above bowl (if interior of cake appears un-done, return to oven for a few more minutes); turn upside down on a wire rack and let cool.

To serve, slip a bendable knife between cake and bowl and slide out. Slice into wedges and serve, dusted with powdered sugar.



Spectacular sides:

Serve sliced watermelon along side of it.

Make a sherbet watermelon: Line a 2 qt. metal bowl with foil and layer in a quart of lime sherbet, the way you did the green batter. Then fill the center with raspberry sherbet and some chocolate chips. Cover and freeze until firm. To serve: Remove sherbet mound from bowl; remove foil; cut into wedges and serve along side the watermelon cake.
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