Heavenly Angel Food Cake

I'll make this a short post, because I've been behind lately and I need to catch up.  But that means some time in the kitchen!  I love Angel Food Cake.  I love the soft texture and the sweet flavor.  I love to cover it in Strawberries and Cream and enjoy the decedent flavor combination.  Growing up, my Mom would make Angel Food Cake and make a chocolate pudding filling, and cover it in a mixture of chocolate pudding and whipped cream.  She'd top it all off with chopped Hershey's milk chocolate bars.  Yum!  I will show that soon, but for now, I made it into a strawberry shortcake.  This recipe does take a dozen eggs, but if that does not intimidate you, try this because it is heavenly!

Angel Food Cake

adapted from an vintage Betty Crocker Cookbook

1 cup cake flour

1 1/2 cups confectioners' sugar

12 egg whites (1 1/2 cups)

1 1/2 teaspoons cream of tarter

1/4 teaspoon salt

1 cup granulated sugar

1 1/2 teaspoons vanilla

1/2 teaspoon lemon extract (or almond extract)

1. Heat oven to 375 degrees.  Stir together flour and confectioners' sugar; set aside.

2. In a large mixer bowl, beat egg whites, cream of tartar and slat until foamy.  Add the granulated sugar, 2 tablespoons at a time, beating on high speed until meringue holds stiff peaks.  Gently fold in flavorings.  Sprinkle flour-sugar mixture, 1/4 cup at a time over meringue, folding in gently just until flour-sugar mixture disappears.  

4. Push batter into ungreased tube pan, 10 x 4 inches.  Gently cut through batter.

5. Bake 30-35 minutes or until top springs back when touched lightly with finger.  Invert tube pan on funnel, or bottle; let hang upside down until cake is completely cool.

Slice and cover with sweetened strawberries and cream, or cover with anything you like.  It is also delicious plain!