And best of all, it’s homemade angel food cake (did you even know that was possible?!). It’s not only relatively easy, but it’s amazing. I first made this when I was visiting family in Cincinnati and have since made it a few times since it’s sooo good!
Here’s hoping you’re brave enough to give it a whirl!
Heavenly Angel Food Cake (thanks to allrecipes.com!)
1 1/2 cups egg whites (approx 12 eggs), they work best room temp
1 1/4 cups confectioners’ (icing) sugar
1 cup flour
1 1/2 tsp cream of tartar
1 1/2 tsp vanilla extract
1/2 tsp almond extract
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-in. tube pan. Cut through batter with a knife to remove air pockets. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.
Notes: – I definitely found that leaving the eggs out for longer than the recipe calls for helped a lot, but it’ll work either way
– I actually sifted the flour & icing sugar 3 times; I don’t know if it’s just me, but I like to believe it actually makes the cake fluffier
– This stuff is awesome with a chocolate whipped cream (made from scratch, of course!) [just add some cocoa powder with the icing sugar and add them together as you’re whipping the cream]