"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
VERIFIED BY Taste of Home Test Kitchen
- 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
- 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
Reviews forAnniversary Angel Food
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jun. 2, 2011
"Are the roses edible? Or are they piped?"