I am not what you would call a gourmet baker.
I don’t use exotic fruits in my desserts…..or pair strange and wonderful ingredients together and call it a “delightful combination”.
When I hear chefs describe their dishes as having a “subtle note” of this flavor, or “an undertone” of that flavor, I am honestly and totally confused.
Wanna know a secret?
The word “delectable”?
For me, it is totally cringe inducing.
Like nails on a chalkboard.
Even just typing it out….”delectable”……uggggghhhhhh.
I am all about simplicity.
And what is more simple than Angel Food cake?
I have another secret for you. My Angel Food cake is not your ordinary Angel Food cake. When I make Angel Food cake, I pull out my secret weapon.
This is the first cookbook my mother-in-law ever bought for herself, forty years ago. It moved out of her parent’s house with her, halfway across the country….halfway back across the country…and for the last few years, it has been here in Arkansas with me.
It has been well loved.
And really…..why make Angel Food cake from a mix, when I could make this?
Beat some egg whites, throw in some sugar…a dash of vanilla…a little cake flour…and you have a beautiful, simple cake.
A cake you can even eat with your hands.
A major plus, in my opinion.
1 cup sifted flour
3/4 cup sugar
1 1/2 cups (12) egg whites (crack them into a measuring cup, I got 1 1/2 cups after only 10 eggs)
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 1/2 teaspoons vanilla
3/4 cup sugar
Preheat oven to 375.
Sift flour with 3/4 cup sugar 2 times; set aside. Beat egg whites with cream of tartar, salt, and vanilla till stiff enough to form soft peaks but still moist and glossy. Add remaining 3/4 cup sugar, 2 tablespoons at a time, continuing to beat till egg whites hold stiff peaks.
Sift about 1/4 of flour mixture over whites; fold in. Repeat, folding in remaining flour by fourths. Bake in ungreased 10 inch tube pan for 35 to 40 minutes or till done. Invert cake in pan; cool.
This is the perfect cake for spring!!!