Happy National Angel Food Cake Day! What, you ask, does this cookbook have to do with Angel Food cake? Well, it’s only the best cookbook ever, with age-old recipes. One of which is their Angel food cake. Both Mom and our friend Amanda use, and they turn out fabulous!
For me, a non-baker, this can be a bit intimidating. But, I’ll let you know, both of them have done it well. So, I suggest you try it!
Angel Food Cake
- Preheat oven to 350 degrees.
- Bring egg whites to room temperature. Sift powdered sugar and flour together 3 times.
- In a large bowl beat egg whites, cream of tartar, and vanilla with an electric mixer on medium speed till soft peaks (tips curl). Gradually add sugar, about2 tablespoons at a time, beating tills tiff peaks form (tips stand straight).
- Sift about one-fourth of the flour mixture over the beaten egg whites; fold in gently. (If bowl is too full, transfer to a larger bowl) Repeat, folding in remaining flour mixture by fourths.
- Pour into an ungreased 10-inch tube pan. Bake on the lowest rack for 40 to 45 minutes or till top springs back when lightly toughed. Immediately invert cake (leave in pan); cool thoroughly. Loosen sides of cake from pan; remove cake.