I think I’ve mentioned this before, but I have a weakness for cake. Any kind of cake! It is my go to dessert.
I also enjoy desserts with fruit. Angel Food Cake is the perfect cake to add fruit to in my opinion. I often serve Angel Food Cake with strawberries or blueberries and a little bit of whipped cream.
Oddly enough, I have never before made an Angel Food Cake. This is strange to me, because we really do have Angel Food six or seven times a year. I’m not sure why I have never tackled the recipe before.
The hardest part of the recipe is whisking the egg whites. I did cheat a bit and bought a container of egg whites instead of separating them myself. Honestly, I didn’t want to waste the yolks. I think it’s great that you can buy egg whites now. This is definitely not something the Mid Century Chef would have been able to do.
So it does take a bit of time to whisk the whites by hand. I think you could probably do this with an electric mixer, but you have to be careful to not over whip them.
I was surprised that the recipe did not call for greasing the pan. I was concerned, having made many other types of cakes before; that the cake would not release from the pan at the end.
The cake cooks low and slow, with an hour and a half cooking time. The top of the cake gets a lovely crust on it. The inside of the cake is moist and sponging – just like it’s supposed to be.
And no problem with the release. The cake came out beautifully after using my knife to release the edges. Don’t forget to run the knife around the center of the Bundt pan too!
ANGEL FOOD CAKE
1 Cup Cake Flour
1 ½ Cups Fine Granulated Sugar
1 1/3 Cups Egg Whites (9 to 10 Eggs)
1 ¼ Teaspoon Cream of Tartar
¼ Teaspoon Salt
½ Teaspoon Vanilla
¼ Teaspoon Almond Extract
Sift flour, measure, and resift 6 times with ¾ cup of the sugar. Turn egg whites into a 6 quart mixing bowl. Sprinkle with cream of tartar and salt evenly over the surface. Beat with a wire whisk until stiff but not dry. Gradually beat in remaining sugar and flavorings. Sift flour sugar combination into the egg whites 2 tablespoons at a time. Fold in gently but thoroughly with whisk between each addition. When completely blended, dip batter carefully into an ungreased Bundt pan. Bake in a 300 degree oven for 1 ½ hours. Remove from oven and invert pan so cake does not rest on upper crust. Leave inverted until the cake is thoroughly cooled. Loosen the sides and remove from pan.
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