I got this recipe from Betty Crocker.com. I’ve noticed that this recipe calls for egg whites and that the banana cream pie, or rice pudding calls for egg yolks so maybe you should make both so you don’t waste the eggs.
Bones made this angel food cake for us a few weeks ago and he doesn’t cook much outside of breakfast. Or Easy Mac. I was a little worried that this was gonna be a tough one and might not turn out because it is verrrry specific about “beating until stiff and glossy”. But we pulled out my great-grandma’s beater and off we went.
- 1 1/2 c powdered sugar
- 1 c flour
- 1 1/2 c egg whites (12)
- 1 1/2 tsp cream of tartar
- 1 c granulated sugar
- 1 1/2 tsp vanilla
- 1/2 tsp almond extract
- 1/4 tsp salt
Heat oven to 375°
Mix powdered sugar, flour and set aside. Beat egg whites and cream of tartar in large bowl with electric mixture on medium until foamy.
Beat in granulated sugar, 2 tbsp at a time, on high speed, adding vanilla, almond extract and salt and the last of the sugar. Continue beating until stiff and glossy meringue forms. Do not underbeat.
Sprinkle sugar/flour mixtures, 1/4 c at a time over meringue, folding in just until sugar/flour mixture disappears.
Push batter into ungreased bundt cake pan. Cut gently through with metal spatula, or knife in the event you don’t have a metal spatula.
Bake 30 to 35 minutes or until cracks feel dry and the top springs when touched lightly. Immediately turn pan upside down onto heat proof funnel, or wine bottle. Let hang for two hours or until cake is completely cooled.
I absolutely LOVE angel food cake with fresh sliced strawberries and a big dollop of whipped cream!