Let me be clear about this fact…I like to cook. My mother liked to cook. My grandmother liked to cook. The only difference is that they had the time and took the time to make everything just right. I appear to have no extra time and even less patience. I consider myself part of the “Microwave Manipulators Menagerie”. Don’t call me a “Baby Boomer” anymore. But…back to the cooking. I like desserts (to a fault!) . I cannot help it (sure!). I was just made this way (so untrue!). I want to make a different dessert for Thanksgiving this year. I will keep all of the buttermilk pies and the pecan pies. This will be an extra cake to go along with all of the other multitudes of desserts.
Drum rolls needed…please! I intend to attempt the best cake of all time according to the expert…me and only me. I intend to make the very complicated…
Neiman Marcus Coffee Angel Food Cake with Butter Icing Covered in Almonds!
Some cooks may consider this cake to be easy. They may even say that I have lost my mind to call it complicated. If I have to separate even one egg white, I think that the recipe is difficult. This cake has 1 1/4 cups of egg whites! Do you realize the significance of that statement? That means that the recipe calls for 10 to 12 eggs! This cake is:
I have mentioned this cake in another post. There was a time when I ordered a slice of this cake at the Neiman Marcus Mermaid Bar (described as a “whimsical cafe”) every, single time that I went shopping with my mother at the NorthPark Center in Dallas. At some point during the last few years or so, they stopped making it. I was totally crushed. I even talked to the manager about the decision. His answer was so complicated that I can’t even explain the reason.
Nevertheless…here is the complicated recipe for “the most talked about cake at Neiman Marcus”…
COFFEE ANGEL FOOD CAKE
1 1/2 cups sifted sugar
1 cup sifted cake flour
1/2 teaspoon salt
1 1/4 cups egg whites (10 to 12 eggs)
1 1/4 teaspoons cream of tarter
1/2 teaspoon vanilla
1 tablespoon powdered instant coffee
Butter Icing (recipe follows)
Toasted almonds, slivered or chopped (to sprinkle generously on the icing…I say…the more the better!)
Add 1/2 cup of the sugar to flour. Sift together four times. Add salt to separated egg whites and beat with flat wire whisk or rotary eggbeater (old recipe!) until foamy. Sprinkle cream of tartar over eggs and continue beating to soft-peak stage. Add the remaining cup of sugar by sprinkling 1/4 cup at a time over egg whites and blending carefully, about 20 strokes each time. Fold in flavorings.
Sift flour-sugar mixture over egg whites about 1/4 at a time and fold in lightly, about 10 strokes each time. Pour into ungreased round 10-inch tube pan. Bake at 350 degrees for 35 to 45 minutes. Remove from oven and invert pan on wire rack. Ice with Butter Icing (add a bit of powdered coffee to icing if desired). Sprinkle generously with toasted almonds.
1/2 cup butter
1/4 teaspoon salt
2 1/2 cups confectioners’ sugar, sifted
3 to 4 tablespoons milk
1 teaspoon vanilla
Directions for Icing:
Cream butter. Add salt and sugar, a small amount at a time, beating continuously. Add milk as needed, and flavoring. Beat until light and fluffy. Ice the cake and sprinkle generously with toasted almonds.