I love Angel Food cake! It is so good and because it's half air and has no frosting it's not as bad for you as most other cakes. I use a version of my moms recipe which she has used for my whole life. This is a crowd pleaser and can be dressed up in so many easy ways. Add fruit on top and whipped cream or cut the cake in half and pull out some of the middle and fill it with sherbet for a chilly refreshing twist.
This time I just made plain angel food cake, no fruit, no whipped cream, no frills just cake.
Angel Food Cake
1 cup Cake Flour
1 1/4 cups Powdered Sugar
12 egg whites (yolks not used)
1 1/2 tsp Cream of tartar
1/4 tsp Salt
1 1/2 tsp Vanilla
1/4 tsp Almond extract
1 cup sugar
Preheat oven to 375. Sift the cake flour and powdered sugar together three times.
In the largest bowl you have beat egg whites, cream of tartar, salt, vanilla and almond until they from soft peaks. Beat in the sugar a couple of spoonfuls at a time until stiff peaks form.
Sift the dry ingredients over the whites in fourths using an up and down motion and turning the bowl often.
Bake in an ungreased tube pan for 30 min.
After removing the cake from the oven flip the pan upside down onto the little feet and let the cake cool completely. I like to put a piece of parchment paper down on the counter under the cake just in case it's fluffed up enough for it to touch. If it's really fluffy and the little feet aren't tall enough you can set the pan on top of a wine bottle or set the little feet on top of coasters to give them a little extra height.
After the cake is cooled use a knife to cut around the inside and outside edges and then remove the cake from the outside ring. Then use the knife to cut the cake from the bottom of the pan and place on a cake plate, garnish as desired.
I was so excited about eating this cake I completely forgot to take a picture of the finished product. But I make this cake a lot so I'll update this next time I make one.
This time I just made plain angel food cake, no fruit, no whipped cream, no frills just cake.
Angel Food Cake
1 cup Cake Flour
1 1/4 cups Powdered Sugar
12 egg whites (yolks not used)
1 1/2 tsp Cream of tartar
1/4 tsp Salt
1 1/2 tsp Vanilla
1/4 tsp Almond extract
1 cup sugar
Preheat oven to 375. Sift the cake flour and powdered sugar together three times.
In the largest bowl you have beat egg whites, cream of tartar, salt, vanilla and almond until they from soft peaks. Beat in the sugar a couple of spoonfuls at a time until stiff peaks form.
Sift the dry ingredients over the whites in fourths using an up and down motion and turning the bowl often.
Bake in an ungreased tube pan for 30 min.
After removing the cake from the oven flip the pan upside down onto the little feet and let the cake cool completely. I like to put a piece of parchment paper down on the counter under the cake just in case it's fluffed up enough for it to touch. If it's really fluffy and the little feet aren't tall enough you can set the pan on top of a wine bottle or set the little feet on top of coasters to give them a little extra height.
After the cake is cooled use a knife to cut around the inside and outside edges and then remove the cake from the outside ring. Then use the knife to cut the cake from the bottom of the pan and place on a cake plate, garnish as desired.
I was so excited about eating this cake I completely forgot to take a picture of the finished product. But I make this cake a lot so I'll update this next time I make one.