Sunday, August 8, 2010
HEAVENLY ANGEL FOOD CAKE
Remember there is still time to enter our giveaway. Just click here. This is my 100th post and I thought I would share this wonderful recipe with you. The cake is light and airy enough to be the dessert of choice for angels. Angel food cake is best served the same day it is made, but it is also delicious the next day...lightly toasted and served warm.
1 c. sifted cake flour
1 1/2 c. sifted sugar, divided
1 1/2 c. (about 12 large) egg whites
1 tsp. cream of tartar
1/4 tsp. salt
1 1/2 tsp. pure vanilla extract
1 1/2 tsp. fresh lemon juice
1/2 tsp. almond extract
berries, for garnish
Preheat the oven to 325 degrees F. Have ready an ungreased large tube pan, preferably with a removable bottom. If the pan bottom is not removable, line it with parchment paper, but DO NOT grease or the batter won't be able to climb the sides of the pan and you will have a very flat angel food cake.
Whisk together the flour and half of the sugar in a small bowl. Set aside. Beat the egg whites with an electric mixer at medium-low speed until they are beginning to froth. Add cream of tartar and salt and beat at medium speed until whites form very soft, billowy mounds, about 2 to 3 minutes. Beat in the remainder of the sugar, about 1 tablespoon at a time, until all the sugar is added and the whites are shiny and form soft peaks. Add the vanilla extract, lemon juice and almond extract and beat for about 30 seconds at highest speed. Resift the flour/sugar mixture and spoon it over the egg whites, about 3 tablespoons at a time, folding in gently with a large spatula. Gently scoop the batter into the pan, smooth top with spatula, and give the pan a couple of gentle raps on the counter to release any large air bubbles in the batter.
Bake for 50 to 60 minutes, or until cake is golden brown and top springs back when pressed firmly. Remove from the oven and invert the pan onto its feet or the neck of a wine bottle. Let cool completely. Gently run a long, thin-bladed knife around the outer sides of the pan, pressingly it firmly against the pan to prevent tearing the cake. Then run the knife around the inside of the tube. Invert the pan and let the cake slide out. Remove the paper lining, if using. Garnish with berries.