Preparation:
"Here is a recipe for the simplest angel cake I have ever had the pleasure of making. It is practically foolproof, fallproof and very delicious."
Preheat the oven to 425 degrees F. Place an ungreased angel food pan in the oven while it is preheating. The preheating of the pan is vitally important to the success and high-rise nature of this cake.
Beat the egg whites with a rotary beater, whisk or electric beater at slow speed. When the whites just begin to turn glossy and bubbly, add the cream of tartar and salt. Continue to beat for a second or two to mix well. Continue beating and sprinkle in a tablespoon of the sifted granulated sugar at a time. As you beat and add the sugar, the whites will begin to stand in peaks. Before adding the last two tablespoons of sugar, add the vanilla and the almond extract. Then continue to beat until the whites stand in glossy peaks.
Sift the cake flour and the powdered sugar together six times and start adding this mixture, two tablespoons at a time, to the egg white mixture, beating constantly.
When all of the powdered sugar and flour have been incorporated into the egg white mixture, spoon the mixture into the hot, preheated angel food pan with a rubber spoon. Use the rubber spoon to gently smooth out the top of the cake.
Place the pan back in the 425 degree F. oven and bake for exactly 23 minutes. Do not open the oven door during this period.
At the end of the baking period, remove the cake from the oven and invert immediately. If you do not have an angel food pan with legs for suspension, invert the cake over a large soda bottle (wine bottle?) by sticking the neck of the bottle in the center tube.
Allow the cake to cool to room temperature. Loosen the outer edge with a sharp pointed knife and turn out on a suitable cake plate.
This cake may be frosted with a simple white 7-minute frosting, a glaze or may be topped with strawberries and whipped cream. This cake is also delicious with a simple dusting of powdered sugar. |
