Wow! I find it ridiculous and unacceptable that I have been blogging for over a year now and haven’t shared with you our recipe for angel food cake that we make again and again and again and again and again and again.
You get the point, right?
I know I’ve mentioned a few times that we’ve devoured one or two of these suckers but I suppose I never took the time to write out the recipe.
Please forgive me.
Since we made three in the past week (we have a lot of chicken eggs and a weakness for this cake) I figured it was time to share. Below are some pics of the kiddos helping. We have instilled in them a deep love for this cake too. Now keep in mind this cake is not a pretty cake, and my lack of photography skills don’t help its case, but it’s certainly a delicious cake and quite the crowd pleaser.
After reading through the recipe it may seem like a lot of work. It may seem like a lot of eggs. It may seem like a lot of wait time. But darn it all, don’t worry about that. Just think about the delicious, fluffy goodness that you will eventually be able to consume. And really, it’s not even all that difficult. By the time you have the cake in the oven it’s as good as done. No tricky assembly of layers. No elaborate decorating unless you want to. It really is the best and is also great as a different type of birthday cake.
Anywho, the recipe we use comes from the 75th Anniversary Edition of the Beter Homes and Gardens New Cook Book. Here it is…
Angel Food Cake:
prep: 50 min. Bake: 40 min. Oven: 350 degrees. Cool: 2 hours. Makes: 12 servings
1 1/2 cups egg whites (we use 12 extra large egg whites)
1 1/2 cups sifted powdered sugar
1 cup sifted cake flour (all-purpose works but cake flour is better)
1 1/2 tsp cream of tartar
1 tsp vanilla
1 cup granulated sugar
1. In very large mizing bowl alow egg whites to stand at room temp for 30 minutes. Meanwhile sift powdered sugar and flour together three times; set aside.
2. Add cream of tartar and vanilla to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand up straight).
3. Sift one-fourth of the powdered sugar mixture over beaten egg whites; fold in gently. Repeat, folding in the remaining powdered sugar mixture by fourths. Pour into an ungreased 10-inch tube pan. Gently cut through batter with butter knife to remove air pockets.
4. Bake on the lowest rack in a 350 degree oven for 40-45 minutes (mine bakes in 37 minutes) or until top springs back when lightly touched. Immediately invert cake (wine bottle in the center of the tube pan works great!); cool thoroughly in pan. Loosen cake from pan; remove cake.
You can do as much or as little with this cake as you please. We slather on my MIL’s top secret chocolate frosting but you could also also add whipped cream and berries or nothing at all. Either way the cake will be awesome.
So there you have it. I feel more complete for having shared this with you. I hope that if you decide to make it you’re as happy with the results as we are every time.