Ray loves Angel Food Cake, I make it about 2-3 times a year, at fair time and for his birthday. We never made it growing up mainly because of all the eggs in it. My mom either bought Angel food or we used a mix. The egg yolks, can be frozen in ice-cube trays and added to add richness to any cookie, muffin, or cake batter. This one is from my trusty Betty Crocker cookbook, and I haven’t used any other one. It places first in the state fair every time I have entered it!
Angel Food Cake:
1-1/2 cups powdered sugar, sifted before measuring
1 cup cake flour, sifted before measuring
1-1/2 cups egg whites, about 12 large
1-1/2 tsp. cream of tarter
1 cup superfine sugar, baker’s sugar
1 tbsp. vanilla extract
1/4 tsp. salt
Move oven rack to lowest position. Heat oven to 375 degrees. In a medium bowl, mix powdered sugar and flour; set aside. In a large bowl, beat egg whites and cream of tartar with an electric mixer on medium speed until foamy. Beat in granulated sugar 2 tablespoons at a time, on high-speed, adding vanilla, and salt with the last addition of sugar. Continue beating until stiff and glossy. Do not underbeat. Sprinkle sugar-flour mixture,. 1/4 cup at a time, over egg white mixture, folding in with a rubber spatula just until sugar-flour mixture disappears. Push batter into an ungreased 10×4-inch angel food cake pan (tube pan) Cut gently through batter with a metal spatula or knife to break an air pockets. Bake for 30-35 minutes or until cracks feel dry and top springs back when touched lightly. Immediately turn pan upside down onto a heat-proof funnel or bottle. You can also place cake pan upside down between and sitting on 2 loaf pans, that’s what I do and it works out great! Let hang about 2 hours or until completely cool. Loosen side of cake with a sharp knife or long metal spatula and remove cake from pan. This is wonderful served with mashed strawberries and a dollop a cream!