In strawberry season I make an Angel Cake about once a week. It is so good and so easy. Yes I did say easy. It is easy and I can prove it.
Three years ago when she was 10, Blair and a friend asked if they could make an Angel Food Cake. There were a couple of box mixes on the counter (I don't usually use a mix, but they were on sale and I like to keep one on hand in case I am out of eggs) so I thought they would use one of those. A few minutes later Blair came in to ask what it means to fold in cooking terms. I went into the kitchen to demonstrate, only to find that they had made the cake from scratch. They said they did not even see the box mixes. The cake turned out perfect. So, if two 10 year olds can do it anyone can. I won't even eat the already baked at the store kind of Angel Food Cake. They taste like hairspray (or some other nasty chemical.) Hair is a big issue with me and I have accidentally sprayed while my mouth was open (a multi-tasking hazard) so I do know what hairspray tastes like and it is nasty, just like those store cakes.
Ingredients: 12 eggs room temperature, cake flour (I keep it on hand for this cake only, however regular flour and even fresh ground whole wheat can be used), Sugar, Vanilla (the real thing), Almond Extract (also the real thing), Salt, and Cream of Tartar (did not make it into the photo)
First separate the eggs. Only the whites are used in Angel Food Cake. I like to use a small bowl to separate catch the egg white before I put it in with the rest of the egg whites. If even a little bit of yolk gets in the whites will not beat up like they are supposed to. Using the small bowl ensures that if a yolk breaks you only loose that egg and not the entire dozen.
If you don't have an egg separater, the finger method can be used. Some children (and adults) really like doing it this way. Just make sure little hands are washed first.
I am a big believer in having the appliances I use regularly out on the counter at all times. I have both a Kitchenaid and a Bosch. I use the Kitchenaid for this recipe because the bowl is stainless steel. You should only use stainless steel or glass for whipping up eggs. Plastic can have oily residue that can cause the eggs not to whip.
Whip egg whites and salt until foamy
Add Vanilla, Almond Extract and Cream of Tartar
Beat until soft peaks form.
gradually add 1/2 of the sugar (the recipe says one tablespoon at a time, I just pour a very slow continuous stream)
Beat until stiff peaks form
Sift together the flour and the other half of the sugar. Then do it again 2 more times. (I actually think this is fun) That sifter is 19 years old and pretty hammered. I just bought a new one today.
Fold 1/4 of the sifted flour & sugar into the egg whites at a time.
I forgot to take a photo of the batter in the pan before baking. Notice that the tube pan is on a sheet pan. The first time I made and Angel Cake from scratch it overflowed. Since then I have always put a sheet pan underneath and it has never overflowed again. I am sure if I ever forgot the sheet pan I would have a mess in the bottom of my oven. Life just works that way.
Invert the cake onto a bottle to cool. This is a rice vinegar bottle. It must cool this way for an hour. Waiting is actually the hardest part. Some people in my house (Kurt) have been known to pick at the nicely browned top/bottom.
This is the most delicious cake ever. If you have only had that chemically tasting store kind, you must give this a try. (I have a strong aversion to soggy food, so you may have noticed from the top photo that I put the whipped cream between the strawberries and the cake.)
Recipe: Angel Food Cake
12 egg white -- at room temperature
1/4 teaspoon salt
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 1/2 cups sugar -- divided
1 cup cake flour -- sifted
Preheat oven to 375 degrees.
Beat egg whites and salt in a large glass or metal bowl until foamy. Add cream of tartar, vanilla, and almond extract. Beat until soft peaks form. Gradually add 3/4 cups sugar, 1 tablespoon at a time, beating until stiff peaks form.
Sift flour and remaining 3/4 cup sugar together 3 times. Sift flour mixture over egg white mixture, one-fourth at a time. Fold well after each addition.
Spoon batter into an ungreased 10-inch tube pan. Bake for 30 to 35 minutes or until cake springs back when lightly touched.
Invert pan over a bottle and let cake cool completely in pan. Run knife around edge to loosen cake before removing from pan.
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