Angel Food Cake…Fat Free!
Homemade Angel Food Cake Tastes Better & Easy to Make!
Every year my sister asks our mother to make her an angel food cake for her birthday. I’m a vanilla cake person myself, but I have to admit the angel food cake is quite delicious. My mom adds a layer of chocolate pudding to the store bought cake which adds some depth and flavor since the cake alone is so light and simple. Well, after doing some reading about angel food cakes I learned that the homemade kind has a much nicer, sweeter taste than store bought, and can stand alone without puddings and icings and such. I came across an article at GadsdenTimes.com that gives great tips on making homemade angel food cake and it even claims that it’s easy to make! One simple tip is to use room-temperature egg whites because they will beat to a greater volume. Even better, the article claims that angel food cake is fat-free! That sounds good to me! The best part is that the article includes a recipe for Vanilla Butter Nut Angel Food Cake…doesn’t that sound delicious? I’m excited to make this because the recipe sounds easy and delicious, plus I’m curious to find out if angel food cake really does taste great on its own! Let me know what you think if you try this out!
VANILLA BUTTERNUT ANGEL FOOD CAKE
1 1/4 cups confectioners’ sugar
1 cup cake flour
1 1/2 cups egg whites (12 to 14 egg whites)
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract
3/4 teaspoon vanilla butternut flavoring
1/4 teaspoon salt
1 cup granulated sugar
Preheat oven to 375 degrees. In small bowl, stir together the confectioners’ sugar and flour; set aside.
In a large bowl, combine egg whites, cream of tartar, vanilla extract, vanilla butternut flavoring and salt. With mixer at high speed, beat until well mixed. Beating at high speed, sprinkle in granulated sugar, 2 tablespoons at a time; beat just until sugar dissolves and whites form stiff peaks. Do NOT scrape bowl during beating. With rubber spatula, fold in flour mixture, about 1/4 cup at a time, just until flour disappears. Pour mixture into ungreased 10-inch angel food pan and with spatula, cut through batter to break any large air bubbles.
Bake 35 minutes or until top of cake springs back when lightly touched with finger. Any cracks on surface should look dry. Invert cake in pan on funnel; cool completely. With spatula, loosen cake from pan and remove to plate. Makes 12 servings.