When it comes to perfect springtime desserts, I can't think of one better than angel food cake. It's light, fluffy, and delicious topped with some fresh whipped cream and fruit. Not to mention the fact that it's fat-free so it won't blow your bikini dreams as we head into summer.
Sure, you could make it from a box, but this recipe for
a homemade version from The Idea Room is so easy and much more delicious too.
It only takes a few ingredients, and when it's done, you can top it any way you
like it. It's nothing short of heavenly. (Note: You don't have to have an angel
food cake pan, a bread loaf pan works fine too.)
Homemade Angel Food Cake
3/4 cups sugar
1/4 teaspoon salt
1 cup cake flour, sifted
12 egg whites
1/3 cup warm water
1 teaspoon almond extract
1 1/2 teaspoons cream of tartar
Preheat oven to 350 degrees F.
In a food processor, spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt and the cake flour, setting the remaining sugar aside.
In a large bowl, whisk egg whites, water, extract, and cream of tartar for 2 minutes.
Pour ingredients into a larger mixer and slowly sift the reserved sugar, beating continuously at medium speed.
Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
Carefully spoon mixture into an ungreased pan.
Bake for 25-35 minutes (depending on the pan you used) before checking for done-ness with a toothpick. The toothpick should come out dry.
Cool upside down on cooling rack for at least an hour before removing from pan.