Hey Amy!

Angel food cake is indeed heavenly.  It is the lightest of cakes and there always seems to be room for a small slice.  After a large meal, or a long meal, presenting this cake is sure to bring a look of relief to your guests!  I have written before about the perfect topping but here today we will discuss how to make a homemade angel food cake.  No Duncan Hines, no Betty Crocker.

Ingredients:

1 c. plus 2 Tbsp. sifted Swans Down Cake Flour
1 1/2 c. sifted sugar
1 1/4 c. (10 to 12) egg whites (at room temperature)
1/4 tsp. salt
1 1/4 tsp cream of tartar
1 tsp. vanilla
1/4 tsp. almond extract

Preheat oven to 375.  Measure sifted flour, add 1/2 c. sugar, and sift together four times.  Yes, four times!  Don’t be scared.  Combine egg whites, salt, cream of tartar, and flavorings in large bowl.  Beat at a high speed until whites are stiff enough to hold up in soft peaks, but are still moist and glossy.  Add remaining sugar in four additions by sprinkling 4 Tbsp. at a time over egg whites and beating until sugar is blended.

Sift about 1/4 of the flour/sugar mixture of the fluffy egg whites; fold in with 15 complete fold-over strokes, turning bowl often.  Use a large flat spatula to fold over.  Do not stir or beat, fold over (Cut through mixture to bottom, lift up and fold over.)  Add remaining flour/sugar mixture in three more additions, folding it in with 15 fold over strokes each time.  After last addition, fold over about 10 more times.

Pour batter into ungreased 10-inch tube pan.  Bake for 30 to 35 minutes.  Cool in pan, upside down (pop it up on an old school Coke bottle), for 1 hour.  Then loosen from sides and center tube with knife and pop out of pan.

I know you are sitting there thinking this is a lot of work and a bit archaic.  I promise you, once you get started, it’s not as taxing as it appears and it will be worth it when you taste your own homemade angel food cake.  Please trust me.  I know you can do it!  Go make the acquaintance of your ‘fold over’ skills!

xo–me

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