angel food cake

I may not be a huge cake person; but I am a huge angel food cake person. I love it’s light and airy texture. I love that it’s not overly sweet. And I love that you can dress it up or down as you please.

Lemon glaze? Yes please.

Fresh whipped cream? Also yes.

Fresh fruit and mint. Triple yes.

Chocolate ganache. Heck to the yes.

All these flavor combos can be added to make this one little cake in to everything, and anything, you desire.

Ingredients:

1 1/4 cup cake flour (I uses swan’s down)

1/2 cup granulated sugar

1 1/2 cup room temp egg whites (10 -14 eggs, depending on the size)

1/4 tsp salt

1 1/4 tsp cream of tartar

1 tsp vanilla paste

1/4 tsp almond extract

1 1/3 cup granulated sugar

Directions:

Preheat oven to 375.

In a medium bowl, whisk together flour and 1/2 cup sugar until finely combined.

Using an electric mixer with a whisk attachment, combine egg whites, salt, cream of tartar, vanilla paste, and almond extract. Whip until soft peaks form, watching closely as to not over whip.

Whisk 1 1/3 cup sugar to lighten the density. Add whisked sugar in 1/3 cup increments to egg mixture, blending until each addition has been fully incorporated.

Remove mixing bowl from mixer. Use a spatula to fold in flour/sugar mixture slowly to egg/sugar mixture, in 1/4 cup increments.

Spoon cake mixture into ungreased bunt pan (either flat or fluted).

Bake for 35 minutes.

Remove from oven, and flip pan over on to wire rack. Let cool upside down.

When cool, remove pan. Slice and serve.