Angel Food Cake

12 egg whites
1 ¼ cups powdered sugar or powdered sucanat
1 cup whole wheat pastry flour
1 ½ t cream of tartar
¼ t salt
2 t vanilla ( you can use 1 ½ t vanilla and ½ teaspoon of almond extract, but I like it better with all vanilla)
1 cup sugar

A tip on the egg whites first.. if you get any yolk in the whites at all you wont be able to whip the egg whites. So what I do is separate each egg into a small bowl and then pour the whites into my mixer bowl just to make sure there are no yolks. Save your yolks and I will share another recipe on using those!

When you have all 12 whites ready to go put them in a mixer. I like to use my Bosch but a Kitchen Aid will work fine too. Make sure the egg whites are room temp. If they are not let them sit on the counter for a half hour or so to warm up.

Now before you whip the egg whites combine the powdered sugar and flour. Now if you would like to try and have a lighter higher risen cake then sift these two together at least 3 times. Set this aside.

Add the cream of tartar, salt and vanilla to the egg whites. Beat on high speed. Gradually as the whites are being whipped add the 1 cup of sugar. Continue to whip the egg whites until you have very stiff peaks and all your sugar has dissolved.

Remove the whips from the mixer and gently fold in (I use a spatula or a wooden spoon) the powdered sugar/flour mixture a little at a time (about 1/3 of the mixture at a time).

Carefully and gently spoon your cake mixture into an ungreased tube pan (angel food cake pan). Bake in a preheated 350 degree oven for about 45 minutes or until the cake looks dry and springs back when you lightly touch it.

As soon as you pull it out of the oven flip it upside down. If your cake pan has little “feet” on it that allow it sit up off of the counter then that will work. Otherwise you can use a narrow necked bottle to place inside of the center of the tube pan and let the cake hang upside down until it cools.

Make sure it has cooled completely before removing from the pan.

When it is time to serve slice up fresh sweet strawberries and whip some whole cream and top a slice of angel food cake with both for a pretty and delicious dessert!!

Now for those egg yolks.. If you are like me you don’t want to see them go to waste. I just hate to have to throw out perfectly good food!

HERE is a link to a cake recipe you make with the egg yolks

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