Angel food cake, tender, light and delicious! A heavenly cake that this girl loves! It seems that the love of baking cakes continues along with my craving for something wonderful to eat! Inspiration, for me, usually comes when I am doing something totally unrelated to food. I was actually putting some things out of reach of the water seeping into my basement from a deluge of rain when I came across my angel food cake pan and I knew instantly what was next on my agenda! The recipe that I have always used never really did anything for me so I decided to look elsewhere. Marthastewart.com is where I landed. Not only was the recipe simple, it also came with a quick video which was an added bonus for this girl who is very visually orientated. Simple, quick, and delicious, this recipe is one that I will make again. Thanks Martha!
Special equipment needed: An angel food cake pan with a removable bottom. Available at the-kitchenstore.com
1 cup cake flour
1/4 teaspoon kosher salt
12 large egg whites, room temperature
1 teaspoon cream of tartar
1 1/4 cups sugar (I use organic cane sugar, always)
2 teaspoons pure vanilla extract
Berries and Cream, for serving
- Sift flour and salt in a sieve over a bowl, set aside.
- With a mixer, beat egg whites on medium-high until foamy, about 1 minute.
- Add cream of tartar, beat until soft peaks form.
- Continue to beat, gradually adding sugar, until stiff peaks form, about 2 minutes.
- Add vanilla, beat to combine.
- Gently transfer egg whites to a large wide bowl and in four batches, using a sieve again, sift flour mixture over egg whites all the while turning the bowl and folding in the flour mixture.
- Gently spoon batter into an ungreased angel food cake pan with a removable bottom, smooth top. Cut a knife or small spatula through the batter to release air bubbles.
- Bake at 350 degrees until cake is golden and springs back when lightly pressed, 35 to 40 minutes.
- Invert pan, let cool in pan for 1 hour. Run a knife around the inside of the pan and around the tube to release cake, unmold, cut and serve with whipped cream and berries! (You can drizzle chocolate over it too!)