My mom used to make angel food cakes. They were a little piece of heaven on a plate, light as a feather, and so, so good. She would make them from scratch, just like everything else that came out of her kitchen. Right before she passed away, she talked me through what she did. I am grateful that I thought to ask, and she was able to help me. Now each time I make an angel food cake, I always think of her. It makes me feel good, sort of like she's still here, standing with me in the kitchen and we're making it together.
This past Tuesday was my oldest son's birthday. I made two cakes, one to cut into after dinner, and a whole one for him to take home.
Anybody that's made this cake knows that it takes bunches of egg whites! Since it's winter, and my chickens are taking a break from laying eggs, I needed to get store bought eggs. That's why they're white. I look at this picture, and think of all the chickens that grunted for me to make this cake!
Here it is, in all its glory, ready to go into the oven.
I always go quickly from the oven to hanging upside down. It's what my mom taught me, and it never failed her, so that's the way I do it.
Here's a piece, all ready to be eaten! Beautiful, huh? Thanks, Mom.
Angel Food Cake
1 1/2 cups egg whites (12 extra large)
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 cup granulated sugar
1 cup sifted softasilk cake flour
1 1/2 cups sifted powdered sugar
1 1/2 teaspoons vanilla
1/2 teaspoon almond flavoring
Heat oven to 375. Measure into large mixing bowl the egg whites, cream of tartar, and salt. Beat with electric mixer until foamy, gradually add granulated sugar, 2 tablespoons at a time. Beat until meringue holds stiff peaks. Fold in flavoring. Sift flour-sugar mixture gradually over meringue. Fold in gently just until mixture disappears. Push batter into ungreased 10" tube pan. Gently cut through batter with knife. Bake 30-35 minutes until top springs back when lightly toughed. Invert on funnel. Hang upside down until cold.