So, July 1 has come and gone and we (I...) now feel absolutely ready for anything to come. Yesterday, we visited with JP, Sarah and Eric in Ste-Anne-de-Bellevue. It was a gorgeous day, although a teeny bit on the windy side.... we almost lost the screen tent! I am amazed at how much Eric changes every time we see him. Check out the little one with his Uncle Chris! Everyone is feeling great, although I think Chris is getting a bit tired... imagine!
Tought I would share with you a favorite pregnancy recipe... Angel Food Cake!
1 cup cake / pastry flour
1 1/3 cups sugar
1/2 teaspoon salt
1 1/2 cups egg whites
1 tablespoon lemon juice
1 teaspoon cream of tartar
2 teaspoons vanilla extract
Adjust oven rack to lowest position and preheat oven to 350. Have clean, ungreased, 9 or 10 inch angel food cake tube pan ready. Sift the flour, 2/3 cup of the sugar, and the salt into a medium bowl or onto piece of parchment / wax paper. Set aside.
In a large bowl (make sure bowl is very clean), combine egg whites, lemon juice, cream of tartar, and vanilla. Beat with electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 30 seconds, until frothy bubbles begin to appear. Gradually add remaining 2/3 cup sugar, increase the speed to high, and continue beating just until soft, glossy peaks form, about 3 minutes.
With a rubber spatula, gradually fold in the flour mixture about 1/4 cup at a time. Work with a slicing and mixing motion, and make sure to bring up the egg whites from the bottom of the bowl. All of the flour needs to be absorbed, but try not to overmix- that can deflate the egg whites.
Spoon the batter into the tube pan. bake for 40 minutes, or until the top is golden and springs back when lightly touched. remove from the oven and allow to cool for 5 minutes by setting inverted pan on cooling rack.
Once cooled, run a long knife around the sides of the pan and the center tube and invert cake onto serving plate.
(from Eating for Pregnancy)
Yummy....
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