I got this recipe from allrecipes {yet again} and it really is the best:
Angel Food Cake
12 eggs (or enough egg white to equal 1 1/2 cups)
1 1/4 cup all-purpose flour
1 1/2 tsp cream of tartar
1 1/2 tsp vanilla extract
1/2 tsp almond extract (I didn't have any on hand so I just used more vanilla)
1/4 tsp salt
1 cup sugar
Separate eggs; discard yolks or refrigerate for another use. Measure egg whites, adding or removing whites as needed to equal 1 1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes.
Meanwhile, sift confectioners' sugar and flour together three times; set aside. Add cream of tartar, extracts, and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-inch tube pan. Cut through batter with a knife to remove air pockets. Bake 350 degrees F for 35-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.
*As one of the comments suggested, I made a special whip topping to go with the strawberries:
12 oz. carton of whip topping
6 oz raspberry yogurt
1/3 cup confectioners' sugar
Mix together and serve on top the the cake! Oh, so good. I want to make more of the topping just to eat alone.
For your own enjoyment, here's the photo demo:
Sifting the flour and powdered sugar (I don't have a sifter and this worked great)
![](http://3.bp.blogspot.com/_A8YKdnG_ST4/TBftHrbji8I/AAAAAAAAIEY/cHoA5ERX3J0/s320/P1190500.jpg)
Begin mixing the egg whites, cream of tartar, and vanilla
![](http://4.bp.blogspot.com/_A8YKdnG_ST4/TBftHcoZqnI/AAAAAAAAIEQ/W3WXSR6e-Z4/s320/P1190503.jpg)
Gradually add the sugar
![](http://3.bp.blogspot.com/_A8YKdnG_ST4/TBftG_me9rI/AAAAAAAAIEI/yOE_kIwM8jc/s320/P1190506.jpg)
Beat until stiff peaks form
![](http://1.bp.blogspot.com/_A8YKdnG_ST4/TBftGoQBrsI/AAAAAAAAIEA/Y_iIc0gvxAs/s320/P1190509.jpg)
Add the flour and powdered sugar in 1/4 cups by folding into the egg mixture
![](http://1.bp.blogspot.com/_A8YKdnG_ST4/TBfstqrN0XI/AAAAAAAAIDY/QRj8yx0owSE/s320/P1190512.jpg)
Spoon gently into the ungreased pan
![](http://3.bp.blogspot.com/_A8YKdnG_ST4/TBfstaMQztI/AAAAAAAAIDQ/B4kI29qmKOQ/s320/P1190513.jpg)
Cut through several times with a knife to get rid of some air bubbles
![](http://4.bp.blogspot.com/_A8YKdnG_ST4/TBfss-FTqzI/AAAAAAAAIDI/G2Jk2GkOWro/s320/P1190514.jpg)
This is what it looks like after cutting with a knife
![](http://3.bp.blogspot.com/_A8YKdnG_ST4/TBfssk1DrTI/AAAAAAAAIDA/DSpCeC8NwNM/s320/P1190515.jpg)
Bake {I only did about 35 minutes on mine and probably could have done a little less) and then let cool completely in the pan - use a knife to cut around the outside and inside edges, heat the bottom of the pan (briefly) on the stove top - this allows the cake to loosen from the pan - and tap out
![](http://1.bp.blogspot.com/_A8YKdnG_ST4/TBfsr8XQepI/AAAAAAAAIC4/IPSi95K3QUg/s320/P1190516.jpg)
ENJOY!
![](http://i39.tinypic.com/250tudl.jpg)
Okay, Bonnie...will you please move in with me as my personal chef and baker?? Whenever I get on here I start drooling...Tyler is one lucky hubby to have you as a wife!!!
ReplyDeleteI was just looking for a recipe last night. I need one of those pans, so I'm on the hunt. Thanks for the recipe.
ReplyDelete