Hi! I recently wanted to try making an Angel Food Cake from scratch. I
found this recipe in Betty Crocker's Cookbook. My family loved it--much
better than the boxed-brands because it had more substance, you got more
yummy flavor. Hope you enjoy it as much!
I didn't have cake flour on hand, so I just used regular all-purpose flour.
Seemed to work fine! Also, my experimented with my sugars a little so my
recipe is slightly different from Betty's. I added more vanilla than what
I've listed, because I like to use vanilla! Here's mine:
Angel Food Cake
1 c. all-purpose flour
1 c. confectioner's sugar
12 egg whites (1 1/2 cups)
1 1/2 tsp. cream of tarter
1/4 tsp. salt
1 c. granulated sugar
1 1/2 tsp. vanilla
Heat oven to 375 degrees. Stire together flour and first amount of sugar;
set aside.
In large mixer bowl, beat egg whites, cream of tartar, and salt until
foamy. Add second amount of sugar, 2 tablespoons at a time, beating on
high speed until meringue holds stiff peaks. Gently fold in flavoring.
Sprinkle flour-sugar mixture, 1/4 c. at a time, over meringue, folding in
gently just until flour-sugar mixture disappears. Push batter into
ungreased tube pan. Gently cut through batter.
Bake 30-35 mins. or until top springs back when lightly touched. Invert
pan on funnel; let hang until cake is completely cool.
**Because I was serving this to my family and they like lotsa flavor, etc.,
I went ahead and made a glaze for this as well. I made a glaze out of
sugar, vanilla, honey and water. I don't really know the amounts, I just
added liquid until it was glaze-like.
Chelsea O'Brien