Dense Cake

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.