One of my favorite kinds of cakes is Angel Food Cake so I thought I would attempt to make what I thought would be one of the more difficult recipes. In the end, it was pretty easy and turned out GREAT! Way better than the store bought and to top it off, I even made my own whipped cream! Even easier and tastes WAY better!!! Just call me Betty Crocker ;-) This recipe and the recipe for the whipped cream are from the Better Homes and Gardens New Cookbook, Bridal Edition.
Angel Food Cake
1 1/2 cups egg whites (10 to 12 large)
1 1/2 cups sifted powdered sugar
1 cup sifted all-purpose flour
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla
1 cup granulated sugar
1. In a very large mixing bowl allow egg whites to stand at room temperature for 30 minutes. Meanwhile, sift powdered sugar and flour together three times; set aside.
2. Add cream of tartar and vanilla to egg whites. Beat with an elecric mixer on medium speed until soft peaks form (tips curl). Gradually add granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight).
3. Sift one-fourth of the powdered sugar mixture over beaten egg whites; fold in gently. Repeat, folding in the remaining powdered sugar mixture by fourths. Pour into an ungreased 10-inch tube pan. Gently cut through batter with narrow metal spatula to remove air pockets.
4. Bake on the lowest rack in a 350 degree oven for 40 to 45 minutes or until top springs back when lightly touched. Immediately invert cake; cool thoroughly in pan. Loosen cake from pan; remove cake.
1 cup whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla
1. Chill a medium mixing bowl and the beaters of an electric mixer.
2. In chilled bowl beat whipping cream, sugar, and vanilla with an electric mixer on medium speed until soft peaks form.