Anniversary Angel Food Recipe

Anniversary Angel Food Recipe photo by Taste of Home

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"For my daughter's first birthday, I baked this tasty cake—and I've been happily doing so ever since," grins 78-year-young Sarah Curci of San Jose, California. "She's 55 now and still looks forward to her special treat each year. But it's a dessert that works for almost any other occasion, too."— Sarah Curci, San Jose, California

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Anniversary Angel Food Recipe

Prep: 15 min. Bake: 40 min. + cooling

Yield: 16 Servings

15 40 55

Ingredients

1 cup cake flour
1-1/2 cups sugar, divided
1-1/2 cups egg whites (10 to 12 large eggs)
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups heavy whipping cream, whipped
6 tablespoons confectioners' sugar
1 teaspoon ground cinnamon
1/2 to 1 teaspoon ground ginger
Fresh or silk roses or mint, optional

Directions

Sift flour and 3/4 cup sugar four times; set aside. In a bowl, beat egg whites, cream of tartar, vanilla and salt on high speed until soft peaks form but mixture is still moist and glossy. Add remaining sugar, 2 tablespoons at a time, beating well after each addition.
Sift flour mixture, a fourth at a time, over egg white mixture; fold gently, using about 15 strokes for each addition. Pour into an ungreased 10-in. tube pan.
Bake at 325° for 40-45 minutes or until lightly browned and cracks feel dry. Immediately invert the pan; cool completely. Remove to a serving plate. Combine cream, sugar, cinnamon and ginger; frost top and sides of cake. Decorate with roses and mint if desired. Refrigerate or serve immediately. Yield: 16 servings.

Originally published as Anniversary Angel Food in Country Woman May/June 1998, p28