Angel Food Cake

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Ingredients:

  • 1 1/2 cups powdered sugar
  • 1 cup cake flour
  • 1 1/2 cups egg whites (12) at room temperature
  • 1 1/2 teaspoons cream of tartar
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt

Preheat oven to 375 degrees, with rack on lowest position.

Sift together powdered sugar and flour into a medium mixing bowl and set aside.

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In a stand mixer, mix egg whites with cream of tartar until frothy on medium speed.  Beat in granulated tablespoon by tablespoon, then vanilla and salt and turn speed up to high.

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Continue beating until the meringue has expanded to fill 3/4 of the bowl, and is stiff and glossy.  Do not worry about overbeating, or deflation as the cream of tartar protects your meringue.  (approx 5 minutes)

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Sift the powdered sugar-flour mixture 1/4 cup at a time over the surface of the meringue and fold in, just until the dry ingredients disappear before adding the next 1/4 cup.  (if adding 1 cup grated coconut, fold it in now).  Do not over fold.  When the dry ingredients are incorporated, put your spatula down and walk away!

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Just teasing, don’t walk away…..spoon batter into clean, dry angel food pan.  (do not grease or it will not rise).  Gently run a thin metal knife through the batter to eliminate large bubbles.

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Bake 30-35 minutes until cracks on top feel dry and it springs back when touched.

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Remove from oven and immediately turn cake upside down while still in pan.

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Let cool for 2 hours.  Using a thin, sharp knife, loosen cake from pan and serve upside down.

DSC00805Shown here served with sliced, sugared fresh strawberries.

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