Angel Food Cake

Angel food is one of my favorites.  It really isn’t too hard to make; requiring only a bit of patience and, as grandma used to say, good weather.  To be honest I will make them anytime I like; however really humid weather does leave them a little less fluffy but still delicious.  No matter the weather don’t be afraid to try.  I’ve even made them using a hand-held mixer to beat the egg whites so no excuses to get cracking. I enjoy mine with strawberries and whipped topping; enjoy yours with your favorite fruit if desired.

Angel food cake

  • 12 egg whites (keep the yolks for some noodles if you like)
  • 1 1/2 tsp cream of tartar
  • 1 tsp vanilla ~ if you have vanilla bean use the seeds from a 1 inch section
  • 1 cup granulated sugar
  • 1 1/2 cup powdered sugar
  • 1 cup flour

Separate the egg whites from the yolks. It is best to do this one at a time into a little dish.  If an egg yolk breaks into the whites start again.  The key is to keep the fatty yolk out of the whites for best results.  Place whites into large mixing bowl and allow to warm to room temperature; about 30 minutes.

Meanwhile sift the powdered sugar and flour together 3 times.  Three times may seem silly but it insures the flour and powdered sugar are as smooth as possible and mixed well.

Adjust baking rack to lowest position and preheat to 350 degrees.  Add cream of tartar and vanilla to egg whites and begin beating at a medium speed until soft peaks form. This will take a couple of minutes or more; soft peaks curl over when beater is lifted.

Gradually add granulated sugar a couple of tablespoons at a time.  Continue beating until stiff peaks form.

Sift about 1/4 of the flour mixture into the beaten egg whites. Gently fold in adding remaining flour 1/4 at a time.  Spoon batter into ungreased tube pan.  One with a removable bottom is ideal.  Gently cut through batter with a knife to remove any large air pockets.

Bake on lowest rack for about 45 minutes or until top springs back when lightly touched.  Top will be lightly browned and no longer sticky.  Cool in pan inverted on a wine bottle.  Once completely cooled loosen from sides of pan and remove.

Enjoy ~ Kimberly