World Egg Day
Tuxedo Day
National Wildlife Refuge System Week
James Marshall's Birthday
James Wilson Marshall (October 8, 1810 - August 10, 1885) was an American carpenter and sawmill operator, whose discovery of gold in the American River in California on January 24, 1848 set the stage for the California Gold Rush. Marshall was forced from his own land by the resulting wave of gold seekers, and never profited from his discovery.
National Angel Food Cake Day
Black and White Angel Food Cake
1 cup cake flour
1 1/2 cups granulated sugar, divided
1/2 teaspoon cream of tartar
1/4 teaspoon salt
12 large egg whites
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
3 tablespoons Dutch-process cocoa powder
Glaze:
1 1/2 cups confectioners' sugar
2 tablespoons cream cheese, softened
1-3 tablespoon milk, divided
1 teaspoon vanilla extract
1 teaspoon Dutch-process cocoa powder
To make the cake:
Preheat oven to 325
In a medium bowl, whisk together flour and 3/4 cup granulated sugar.
In a large mixing bowl, add cream of tartar, salt and egg whites. Beat until foamy. Slowly add the remaining 3/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Mix in juice and 1/2 teaspoon vanilla. Using 1/4 cupfuls at a time, sift flour mixture over the stiff egg whites - gently folding the flour in after each addition.
Scoop one half of the batter into an ungreased 10" tube pan. Use a knife to cut through the batter to break any air bubbles. Sift 3 tablespoons cocoa powder into the remaining batter and gently fold in. Evenly spoon this batter over the top of the vanilla batter. Use a knife to cut through just the chocolate batter to break any air bubbles.
Bake until the cake springs back when lightly touched - about 55 minutes. Remove from the oven and invert the pan - let cool completely. To remove the cake, use a very thin and flexible spatula to loosen the cake from the sides the the center tube. Invert cake to a plate.
To make the glaze:
In a medium mixing bowl, beat together confectioners' sugar, cream cheese, 1 tablespoon milk, and 1 teaspoon vanilla until smooth - add enough of the remaining milk to make the glaze thin enough to drizzle, you do want it fairly thick though. Divide batter in half - and add 1 teaspoon cocoa to one part - stir well to combine. Drizzle lines of each glaze over the cake - refrigerate 5 minutes to set the glaze before cutting.