I have made angel food cake a few times. The key to a good angel food cake is the whipping of the egg whites.
You really have to whip the egg whites until they are satiny. They really do get a lovely sheen to them after adding the sugar.
This recipe made a very dense cake. While it is not my preferred method of making angel food cake, I can’t really complain.
The cake was very tasty with the vanilla and almond extracts.
The thickness and denseness of the cake actually worked well with the fondue party. I think if I had made the lighter, fluffier cake it would have been more difficult to dip. This cake dipped very well!
ANGEL FOOD CAKE
1 1/2 Cups Egg Whites (12-14 Eggs)
1/2 Teaspoon Salt
2 Teaspoons Cream of Tartar
2 Tablespoons Water
1 Teaspoon Vanilla
1 Teaspoon Almond Extract
1 Cups Less 2 Tablespoons Sugar
1 1/2 Cups Sifted Cake Flour
Beat egg whites and salt until frothy; sprinkle with cream of tartar. Continue beating until whites are in soft, moist peaks. Gradually beat in water and flavorings. Fold in half the sugar sifting 2 tablespoons at a time over the surface. Beat until egg whites are stiff and glossy, but not dry. Using a wire whisk, carefully fold in mixture of remaining sugar and flour which have been sifted together four times. Add about 1/4 cup at a time, scattering it over the meringue as you fold. When batter is blended, pour into ungreased Bundt pan. Bake in a 375 degree oven for 40 minutes. Invert pan and let the cake hand until it is perfectly cold. Loosen it carefully with a slim, sharp knife when turning it out of the pan.
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