Angel Food Cake
Reminisce
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This angel food cake has a completely different texture than the ones made from a mix. A good time to make it is in spring or early summer, when the chickens are laying and there are plenty of eggs. But my family enjoys it anytime, just plain or topped with berries and whipped cream.
SERVINGS: 16
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 20 min. Bake: 35 min.
Ingredients:
- 1-1/2 cups egg whites (about 10), room temperature
- 1-1/2 teaspoons cream of tartar
- 1-1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 1 cup sugar
- 1 cup confectioners' sugar
- 1 cup all-purpose flour
Directions:
In a mixing bowl, beat egg whites, cream of tartar, extracts and salt at high speed. While beating, gradually add sugar; beat until sugar is dissolved and mixture forms stiff peaks. Combine confectioners' sugar and flour; gradually fold into the batter, 1/4 cup at a time. Gently spoon mixture into an ungreased 10-in. tube pan. With a metal spatula or knife, cut through the batter to break large air pockets. Bake at 350° for about 35 minutes or until cake springs back when lightly touched. Immediately invert cake in pan to cool completely. When cool, remove from pan. Yield: 16 servings.