Ben's Birthday and Angel Food Cake!

Last weekend was Ben's 27th birthday!

He had just gotten a new row boat, so we went out in that to celebrate the day.

 Luckily it was beautiful out and we really enjoyed ourselves!

We explored new beaches.

Found treasures.

Admired the scenery.

And enjoyed the sunset.

For his birthday dessert Ben had requested an angel food cake with mocha whipped cream, and the same dark chocolate ice cream I had made for the FIL's birthday but with peanut butter swirled in. I complied.

I used this same recipe for the ice cream, but at the last minute of churning I spooned in some slightly melted peanut butter. It took some light stirring by hand, but I swirled it in pretty well! That was all done the day before so it would freeze properly.

I also made the cake the day before, but frosted it the day of. I used Cathy Burgett's recipe for angel food cake. It's the BEST!  Here it is!

Angel Food Cake
1 1/4 cup sugar
1 cup sifted cake flour (regular flour will work too)
1/2 tsp. salt
10 egg whites
1 Tbs. lemon juice
1 tsp. cream of tartar
1/2 tsp vanilla extract
1/2 tsp almond extract (I didn't use this and just doubled the vanilla)

-Have ready one unbuttered 9" tube cake pan or springform pan. Preheat the oven to 350*.
-Sift the sugar twice.
-Sift the flour three times with 1/4 cup of the sifted sugar and the salt.
-Whip the egg whites with the lemon juice until the mixture is foamy, then add the cream of tartar and continue whipping at medium speed until the whites take in a lot of air and are stiff but not dry. Do not overbeat the whites. They should be just softly peaked.

-Gradually whip in the remaining 1 cup sifted sugar. The whites should just fall over slightly when lifted up from the whisk.
-Sift the flour/sugar mixture in thirds over the batter. Fold it in gently and briefly after each addition.

-Fold in the extracts with the last addition of flour.

-Pour the batter into the unbuttered tube cake pan and bake for 40-45 minutes,

or until the cake is lightly golden on top.

 A knife inserted into the middle of the cake should come out clean.

-To cool, invert the pan and let the cake hang by resting the pan on its legs for about an hour.

-When the cake has cooled, turn it right side up and loosen it by running a knife around the outside edge and around the center tube. Invert the cake onto a wire rack or onto a serving platter.

-If the cake is to be used within a day, wrap it in plastic wrap and store it at room temperature. Wrap it in foil for freezing up to one week.

On the day of Ben's birthday i whipped a few cups of cream with some powdered sugar, a tablespoon of instant espresso powder and a few ounces of melted dark chocolate. I covered the whole cake, covered the sides with chocolate shavings, and piped a boarder on top. Oh, and what birthday cake would be complete without sprinkles?! I do love sprinkles!

Everyone gathered at the table, and I lit the candles. Ben blew them out and we dug in!

Everything turned out great! I ate about five times as much as I should have, but I totally enjoyed every bite! The ice cream was especially good. I loved the big chunky swirls of peanut butter in it.

Seriously, what is better than dark chocolate and peanut butter with a bit of cream and sugar mixed in?!
NOTHING!

All in all it was a total success! Ben opened his presents, we watched a movie, and snuck another spoonful of ice cream before calling it a night. What a fun day!!!

Happy birthday Ben! I love you!