Angel Food Cake is a Slice of Heaven
October 10 is National Angel Food Cake Day, a richly deserved honor for a cake that contains no fat. That’s right — while other desserts are made with butter, egg yolks or cream, angel food cake includes no such ingredients. Of course, it does have sugar, but it’s still a lighter choice than many other sweets. Easy to prepare, you’ll enjoy baking this delicate, cloud-like cake for your angels!
- 1 cup cake flour, measured after sifting once
- 1 ½ cups sugar
- 10 egg whites
- 1 teaspoon cream of tartar
- ¼ teaspoon salt
- 2 teaspoons vanilla extract (if you prefer the flavor of almond, add 1 ½ teaspoons vanilla extract and ½ teaspoon almond extract)
- Place oven rack in lowest position. Preheat oven to 350.
- Sift flour and sugar together twice, set aside.
- Beat egg whites, cream of tartar, salt and extracts together until stiff peaks form. Gently fold in flour/sugar mixture.
- Spoon into ungreased 10” tube pan. Insert knife into batter to remove air pockets.
- Bake 35 minutes or until top appears dry and lightly browned.
- Invert pan and allow cake to cool in pan. Run knife around edges of pan to release cake.
- Serve slices with berries and a dollop of whipped cream, if you wish.
Tip: For a festive look during the holidays, slice cake in thirds and alternate layers: cake, lime sherbet, cake, raspberry sherbet, cake. Cover the entire cake with whipped cream, finish off the top with red and green sprinkles, and freeze until ready to serve!
– Judi Bauer