Friday, November 14, 2014

Angel Food Cake

A few weeks ago, some friends of mine came to visit, and make cards,of course.  (Stamping is my other hobby)  I decided to try making an angel food cake from scratch for lunch that day.

It's been a long time since I've done that! My Mom used to make them once in awhile, but mostly always used a box mix. I remember helping to crack all the takes a dozen egg whites. She would keep the yolks and make pudding with them.

So I kind of knew what I was in for when I started out. It's really not that difficult, it just takes some extra time. I don't know which recipe my mom used, but I found this one on I love almond flavoring, so I thought I'd give it a try.

We all thought it was delicious, and that the texture is much better than the box mix, Soft and velvet like. The only thing I would change is to add more almond that stuff!

Angel food Cake

1 c. cake flour
3/4 c. sugar
2 Tbsp. sugar
12 large egg white, ROOM TEMPERATURE
1 1/2 tsp. cream of tarter
1/4 tsp. salt
3/4 c. sugar
1 1/2 tsp. vanilla
1/2 tsp. almond extract

Sift the cake flour, 3/4 c. sugar and 2 Tbsp. sugar. Set aside.

Combine the extracts and set aside.

Beat the egg whites, cream of tarter and salt until peaks form.

Add the 3/4 c. sugar slowly until stiff peaks form.

Beating on low, add the extracts and flour mixture slowly.

Spoon into angel food cake pan, use a knife to cut through the batter to remove air pockets.

Bake at 375 for 30 to 35 minutes until top is golden, and springs back when touched with a finger.

Invert on a bottle or funnel and cool completely before removing from pan.

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Diane said...

Your cake was delicious. I enjoyed every bite. Thanks for having us as your guests.

Mary said...

Yup, I remember my mom whipping egg whites for Angel Food cake, her arm always got tired! It looks so much better than a box mix and taste better too :)