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Angel Food Cake
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Provided By:
Jean Anderson

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    • The very devil to make? Hardly. Here’s the secret: Beat the egg whites only until soft and billowing, not to stiff peaks because over-beaten whites will collapse as you fold in the other ingredients and your angel cake won’t rise to celestial heights. Note: The tiniest speck of yolk among the whites will keep them from whipping, so as a safe-guard, separate eggs one by one, dropping whites into a small bowl before adding to the measuring cup. And what about all those yolks? Turn them into custard, using two yolks for each whole egg.

    Ingredients

    Serves:

    Directions

    Preheat oven to 325°F.

    Sift half the sugar (3/4 cup) with flour and set aside.

    Sprinkle egg whites with cream of tartar and salt and beat or whisk until soft and billowing.

    Sift remaining sugar over beaten whites, about 1/4 cup at a time, and with a large rubber spatula, fold in. Easy does it. The air beaten into the whites leavens angel cake and if you over-beat, over-fold, or over-mix, you’ll knock the air out.

    Sift sugar-flour mixture over beaten whites a little at a time (8 to 10 additions), and fold in taking care not to deflate whites. Finally, fold in lemon juice, vanilla and almond extracts.

    Pour batter into an ungreased 10-inch tube pan and bake on middle oven rack 1 to 1 1/4 hours until cake has risen impressively, begun pulling from sides of pan, and feels springy when touched. The top should have the brown and “crusty” look of a meringue cookie.

    Invert cake at once and cool to room temperature in upside-down pan

    Carefully loosen cake around edge and central tube, then turn out on a cake plate.

    To serve, cut into large wedges using a sharp serrated knife and see-saw motion. Note: Some people skim-coat angel cake with butter frosting but I prefer it plain.

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