Angel Food Cake

Pedro really enjoyed my Mom's angel food cake this summer during a makeshift trax farms strawberry festival we created over Father's Day while in COVID-19 quarantine. Peter did too :)

Pippy's Angel Food Cake

Makes 1 Large Cake = 12 servings

Preparation:  assemble ingredients and utensils needed.  Use 10-inch deep tube cake pan (do not grease).  Remove eggs from refrigerator, separate.  Let whites stand at room temperature.  Sift flour once before measuring.  Preheat oven to 375 degrees F.

Sift together 5 times:  

1 cup all purpose flour 

2 tbsp corn starch

3/4 cup sugar

(if using cake flour, 1 cup plus 2 tbsp)

Put into large bowl of mixer:

1-1/2 cup egg whites (11 to 13 whites)

1/2 tsp salt

Beat on medium speed until foamy - about 20 seconds

Add:

1-1/2 tsp cream of tartar

Continue beating on medium high speed until whites are stiff and stand in points - about 45 seconds.  Do not overbeat until dry.

Sprinkle in rapidly:

1 cup sifted sugar

While beating on medium high speed.  Beat only until sugar is blended - about 30 seconds.  Scrape bowl gently toward beaters and up and over with a folding motion.

Turn mixer to low speed and add:

1 tsp vanilla extract

1 tsp almond extract

Sprinkle in sifted flour mixture evenly and quickly.  Beat only enough to blend - about 45 seconds.  Scraping bowl gently toward beaters with folding motion to blend in quickly.  Gently put into tube pan.  Carefully cut through batter with a knife or spatula, going around in circular motion 6 times, to release large air bubbles.

Bake the New Way:

Preheated oven 375 degrees - moderate oven - 30 to 35 minutes until golden brown.

Bake the Old Way:  Cold oven to start (250 degrees F) - 15 minutes then (300 degrees F) - 15 minutes, then (325 degrees F) - 30 minutes or until golden brown.

Remove from oven, invert pan until cool (I invert over an empty wine bottle).  Loosen with spatula and remove from pan.