- 1.5 c. egg whites, room temp. (about 13 egg whites)
- 1/2 tsp salt
- 1 tsp cream of tartar (find it in the spice section!)
- 1 c. granulated sugar
- 1 tsp vanilla
- 1 c. sifted cake flour
- 1 c. powdered sugar
Separate eggs about 2 hours before baking. Whites must be at room temperature! And make sure egg whites aren't scant. You really need about 1.5 cups.
Pre-heat oven to 350.
Add salt & cream of tartar to egg whites. Beat with mixer until it holds a peak (but isn't too dry).
Gradually beat in granulated sugar and vanilla.
Sift, sifted cake flour and powdered sugar together several times. Then, gradually fold the in well.
Put mixture in ungreased angelfood cake pan. Bake for 40 minutes.
Remove from oven and hang upside down on a bottle until cool. Then, remove from pan.
Great served with fresh strawberries, sugared strawberries, and/or cool whip topping.
When I was in college, for some reason, I decided to make an angel food cake. I called my mama to get a recipe, and this is the one she gave me. She's one of those waste-not-want-not women, so she always makes pound cake out of the egg yolks. Two cake varieties = heck yeah! However, now that I'm a *little* older, I can't keep the pounds off like I used to, and I tend to just dump the yolks or buy liquid egg yolks to avoid the whole egg separation process altogether.
No comments:
Post a Comment