We never thought about making our own angel food cake until Michael's roommate, Rich asked for help making one for his girlfriend a couple of months ago. Rich isn't too much of a cook, so it was fun teaching him how to separate out the egg whites and how to know when stiff peaks are formed :) His turned out great, but we didn't get to snap a photo of it before it got eaten up. Finally we've gotten around to making a second one for some pics. The recipe came from allrecipes.com. It's very light and better than any store bought one in my opinion. The best part about angel food cake is that each serving only has 100 calories and no fat! Of course we had to make some whipped cream to go along with it, which sorta nixed the fat-free idea - but it was totally worth it :) We also topped it with some blueberries and diced strawberries. Dress it up however you'd like & enjoy!
- 12 eggs
- 1 1/4 cups confectioners' sugar
- 1 cup all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 1 cup sugar
- Preheat oven to 350F.
- Separate eggs; discard yolks. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes.
- Meanwhile, sift confectioners' sugar and flour together three times; set aside.
- Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form.
- Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets.
- Bake for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.