" Sixteen Candles" Molly's Teen Angel Food Cake

This week, Paul and Claude whip up a sweet desert that would have been sure to brighten the forgotten birthday of America's favorite 80's redhead.

You will need: The cake:

  • 1 cup sifted cake flour
  • 1 1/2 cups granulated sugar
  • 1 3/4 cups egg whites
  • 1/4 teaspoon salt
  • 1 teaspoon cream of tartar
  • 1 1/2 teaspoons fresh lemon juice
  • 2 teaspoons pure vanilla extract

The frosting:

  • 1 1/2 cups cold, heavy whipping cream
  • 1 teaspoon vanilla
  • 2 teaspoons honey
  • 1 teaspoon powdered gelatin
  • 1/2 cup pureed strawberries
  • 16 candles (so you can stay that age forever)

Directions:

1. Arrange oven rack to the lower third of the oven and preheat to 325?F. Wash and dry a 9-10", two-piece angel food cake pan.

2. Place the egg whites in a large, clean mixing bowl (do not use plastic) and beat at slow speed or whisk until frothy and slightly thickened, about 1 minute.

3. Add salt and cream of tartar. Beat at medium speed until the whites just begin to mound but haven't yet reached the soft peak stage (that's when a large dollop of the beaten egg white holds together but doesn't keep its shape on the edge of a spoon).

4. Continue beating at medium speed while adding half of the sugar, one-tablespoon at a time until the mixture begins to shine and form soft peaks. Add the lemon juice and vanilla and continue beating about 30 seconds.

5. Combine the flour and the remaining sugar in a sifter; sift a few tablespoons over the top of the beaten egg whites and fold gently together with a large rubber spatula. Repeat the process until all of the flour mixture has been incorporated into the batter.

6. Using a rubber spatula, scrape the batter into the pan and smooth the top. Bake until golden brown, about 55-65 minutes. The top should spring back nicely when tapped.

7. Allow to cool upside down (an easy way is over the neck of a bottle) at least 2 hours. Unmold by gently sliding a knife around the sides and bottom.

8. In a small saucepan, sprinkle the gelatin over 2 tablespoons cold water and heat for a just a few moments over low heat until clear; cool to room temperature.

9. Combine cream, vanilla and honey and beat briskly until starting to thicken; add the gelatin mixture a few drops at a time and continue whipping until stiff. Fold the pureed strawberries into the cream and spread on the cooled cake or serve along side.

10. Blow out your candles and make the only wish you know will really come true...that someone else tackles the dishes.

Makes one birthday cake



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