Angel Food Cake

An Angel Food Cake, or Angel Cake, has a sweet golden brown crust with a soft and spongy snowy white interior. This cake is made with egg whites, sugar, vanilla and almond extracts, and flour. It does not contain egg yolks or any fat so it is perfect for everyone, even those watching their fat intake. It can be eaten plain with just a dusting of powdered (confectioners of icing) sugar, filled and frosted with your favorite icing, or served with fresh fruit and softly whipped cream. It is also excellent with fruit sauces (raspberry and strawberry are nice), lemon curd, ice cream, frozen yogurt, sherbet or sorbet.

Angel Food Cake :

1 1/4 cups (125 grams) sifted cake flour

1 1/2 cups (300 grams) granulated white sugar, divided

1 1/2 cups (360 ml) egg whites, at room temperature (from about 12 large eggs)

1 teaspoon cream of tartar

1/2 teaspoon salt

1 tablespoon fresh lemon juice

2 teaspoons pure vanilla extract

1/2 teaspoon pure almond extract

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Have ready a 10 inch (25 cm) two piece angel food cake (tube) pan.

In a large bowl sift together 3/4 cup (150 grams) granulated white sugar and the sifted cake flour.

In your electric mixer, or with a hand mixer, beat the egg whites until foamy. Add the cream of tartar, lemon juice, and salt and continue to beat until soft peaks form. Gradually beat in the remaining 3/4 cup (150 grams) granulated white sugar, a tablespoon at a time, until glossy stiff peaks form. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and almond extract.

Sift the flour mixture over the egg whites (about one quarter of the flour mixture at a time) and gently but quickly fold (do not stir) the flour into the egg whites. You can use a large wire whisk or a large rubber spatula. (It is important not to over fold the batter or it will deflate.)

Pour the batter into the pan and run a metal spatula or knife through the batter to get rid of any air pockets. Smooth the top and bake in the preheated oven for about 40 - 45 minutes. The cake is done when a wooden skewer inserted in the center of the cake comes out clean and the cake springs back when gently pressed. The top of the cake will have cracks. Do not over bake.

Immediately upon removing from the oven invert the pan. Suspend the pan by placing the inner tube on the top of a wine bottle or flat topped glass. Allow the cake to cool for about 1 1/2 hours.

When completely cool, run a metal spatula or knife around the sides of the pan to loosen the cake and then remove the cake from the pan. Next, run a metal spatula or knife along the bottom and center core of the pan and remove. Place on your serving plate. It is best to cut this cake with a serrated knife using a back-and-forth sawing motion. Try not to press down on the cake when cutting as this will squash its soft and spongy texture.

This cake is best served on the day it is made but it will keep covered for a few days at room temperature or for several days in the refrigerator. It is great toasted.

This cake can be eaten alone with just a dusting of confectioners' (powdered or icing) sugar. Is also wonderful with fresh berries and softly whipped cream. Another idea is to serve with ice cream, strawberry or raspberry puree, or chocolate sauce.

Serves 12