Angel Food Cake
Down the Aisle Country-Style
For our daughter Briana's marriage to Jed Van Der Zwaag, a friend made this lovely, airy cake from a recipe she's used for over 45 years.
SERVINGS: 12-16
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 15 min. Bake: 35 min. + cooling
Ingredients:
- 1 cup cake flour
- 1-1/2 cups sugar, divided
- 1-1/4 cups egg whites (about 9)
- 1-1/4 teaspoons cream of tartar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt
Directions:
Combine cake flour and 1/2 cup sugar; set aside. In a mixing bowl, beat egg whites, cream of tartar, extracts and salt on high speed until foamy. Gradually add remaining sugar, 2 tablespoons at a time, beating until stiff peaks form. Gently fold in reserved flour mixture, about 1/3 cup at a time.
Gently pour into an ungreased 10-in. tube pan. Carefully run a knife through batter to remove air pockets. Bake at 350° for 35-40 minutes or until cake springs back when lightly touched and cracks feel dry. Immediately invert pan; cool completely. Run a knife around edge and center tube to loosen; remove cake to a wire rack to cool completely. Yield: 12-16 servings.