There are a few recipes out there that I tend to make relatively frequently, yet somehow NEVER get around to posting! Usually, it’s because I didn’t take the time to get a good picture – probably because I got lazy, or it got dark out, or any number of other silly excuses. Then, a friend asks for the recipe, and I’m like “shoot! I never posted that one!” So, in this case, you’re going to have to settle for a cell phone Instagram shot Instagram or not, I think this one came out pretty well, so whatever!
I’ve always liked angel food cake, but I don’t think I realized just how good it could be until I finally made one from scratch. Seriously, there is no comparison between this and a box cake mix. It’s crazy light and fluffy, with just a hint of almond flavor… yum! And, one of my favorite parts about angel food cake is that it saves me from throwing away all those egg whites when I make ice cream! Whenever I make a recipe that calls for egg yolks, I put the whites in a tupperware container in the freezer, and just keep a running tally of how many whites are in there on a piece of tape stuck to the lid. When I hit 12, guess what? It’s angel food cake day! (Has anyone ever seen Daniel Tosh’s bit about cargo pants day? Angel food cake day reminds me of it every time. Hilarious.) So start saving up your egg whites, and you can have your own little angel food cake party. Preferably while listening to a hilarious stand-up comedian.
On a side note – as many of you have probably already seen on Facebook, on September 8 I am hoping to compete in the American Cancer Society’s Cupcake Revolution. The first round of competition involves gathering votes via donations to the American Cancer Society. So if anyone is interested, you can help out a great cause AND vote for me to move on in the competition by donating at the link below!
- 1 cup (4 oz.) sifted plain cake flour*
- 1½ cups (10.5 oz)sifted granulated sugar
- 12 egg whites, at room temperature
- 1 tsp. cream of tartar
- ¼ tsp. salt
- 1½ tsp. vanilla extract
- 1½ tsp. lemon juice
- ½ tsp. almond extract
*normally I don’t bother with things like sifting flour, but in this case, you’ll want to do so in order to get the fluffiest cake possible!
Adjust an oven rack to the lower-middle position and preheat the oven to 325°F. Have an ungreased large tube pan (9-inch) ready. Seriously, ungreased – you’re going to be turning that sucker upside down, and you want the cake to stick! If the pan bottom is not removable, line it with parchment paper.
Whisk the flour and ¾ cup of the sugar in a small bowl. Measure out the remaining ¾ cup sugar into a small bowl.
In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites at low speed until they begin to get frothy. Add the cream of tartar and salt and beat at medium speed until the whites form soft peaks. With the mixer still at medium speed, beat in the remaining ¾ cup sugar, 1 tablespoon at a time, until all the sugar is added and the whites are shiny, but still at soft peaks. Add the vanilla, lemon juice and almond extract and beat until just blended.
Sift the flour-sugar mixture over the whites, about 3 tablespoons at a time, and gently fold in using a large rubber spatula. Gently scrape the batter into the pan, smooth the top with the spatula, and give the pan a couple of raps on the counter to release any air bubbles.
Bake until the cake is golden brown and the top springs back when pressed firmly, 50 to 60 minutes.
If the cake pan has prongs around the rim for elevating the cake, invert the pan onto them. If the pan does not have prongs, flip the pan over onto the neck of a bottle or funnel. Let the cake cool completely, 2 to 3 hours.
Once cool, run a knife around the edges of the pan, being careful not to peel the crust off the cake. Slide the cake out of the pan and cut the same way around the removable bottom to release, or peel off the parchment paper, if using. Place the cake, bottom-side up, on a platter. Cut slices by sawing gently with a large, serrated knife.
Source: Brown Eyed Baker