Angel Food Cake
I hadn’t heard of angel food cake until I came to America. My mother-in-law loves it and one day she bought one and took it over. I’ve been hooked on it ever since. 
It didn’t take long for me to try to make it myself and my first attempts were a big disaster. They tasted great but weren’t even fluffy in the slightest bit at all.
So my mother-in-law showed me how to do it according to her recipe and that’s the one I’m mostly using now.
The only thing I have changed is healtify-ing it a little bit by using a 50/50 mixture of whole wheat flour and all-purpose flour instead of just using all-purpose flour.
This does make it a bit less fluffy but it still tastes great and it fills a bit better.
So if you prefer the fluffier kind use all-purpose or cake flour.
Ingredients
- 12 egg whites
- 0.5 cup of whole wheat flour
- 0.5 cup of all-purpose flour
- 1.5 cup of white sugar
- 1.5 tsp of vanilla extract
- 1.5 tsp of cream of tartar
- 0.5 tsp of salt
Equipment
- large mixing bowl
- hand mixer
- spoon
- 0.5 tsp measuring spoon
- a glass or wooden cutting board
- a 10 inch angel food cake pan
- oven mittens
- plastic spatula
Preparation
1.) Preheat the oven to 325 degrees F
2.) Make sure sure that the angel food cake pan and mixing bowl are clean and dry since dirt can make the eggs deflate
3.) Sift together the flour, and half the sugar and set aside.
4.) Put the egg whites, vanilla, cream of tartar and salt In a large bowl.
5.) Mix egg mixture to medium stiff peaks.
6.) Add the remaining sugar slowly while you keep on mixing the mixture and mix it to stiff peaks.
7.) Now slowly add the flour and sugar mixture while you on mixing it. Stop mixing when everything is totally mixed up but be careful that you don’t overmix it.
8.) Put the mixture into the pan.
9.) Put it in the oven for about 45 minutes.
10.)In the last 10 minutes of those 45 minutes you should check it every 5 minutes. The cake will be ready when it “springs back” when you touch it.
11.) Remove it from the oven.
12.) Put the pan upside down so the cake doesn’t collapse when it’s cooling down.
13.) Let it cool down. This can easily take a hour.
14.) Use the plastic spatula to cut it lose from the sides and the bottom of the pan.
And enjoy your cake!
During the summer we love to put whipped cream and strawberries on it.
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