A few great things about Angel Food Cake: it is low-fat, it is cheap and easy to make from scratch, and it's is delicious!
Call me a angel food cake snob, but I can't stand cake from a mix or from the grocery store bakery. Maybe because my mom had the best recipe ever. So I thought I would share it with you all. It may be a little sloppily put together so let me know if you have any questions. Enjoy!
ANGEL FOOD CAKE
-Separate 12 egg whites and set aside to stand for 1 hour.
-Preheat oven to 350 degrees.
-In a separate bowl, sift together 4 times : 1 C flour and 3/4 C. sugar and set aside. (cake flour is great if you have it, but not a necessity at all) Add 1/4 C. cocoa to sifted mixture if making chocolate angel food cake (which is -oh my heck- delicious!)
-Add 1/2 tsp. salt to egg whites and beat till frothy (not long)
-Add 1 1/2 tsp. cream of tartar and beat on high till egg whites form rounded peaks (almost stiff)
-Add 2 Tbl. sugar at a time until 3/4 C of sugar is beat in.
-Add 1 tsp. vanilla extract and 1/2 tsp. almond extract*
-Remove beaters and use rubber spatula to fold in flour mixture 1/4 C. at a time until all is mixed thoroughly, but be gentle or your cake will be heavy.
-Slide batter into lightly sprayed angel food cake pan and cut through with butter knife to break any air bubbles.
-Bake at 350 degrees for 40-45 minutes. Cool upside-down.
*This secret ingredient is optional, but it is SO much tastier with it in there.
-If you are in a hurry it is okay to skip the 1 hour waiting for the egg whites, but from my experience it has made the eggs fall a little more when the flour is added, so a heavier cake.
-Serve with fresh berries in light syrup and whipped cream or drizzled with chocolate sauce.