I love angel food cake, it always brings back fond memories of my Granny and it was a staple dessert in our house growing up! Her angel food cake had a perfect texture never too spongy and always light and fluffy! It took me years to come up with something with a similar texture. I never was able to get a picture of the cake it's self, if I'm not on my game the foods gone before I can take a picture and this was the case with the cake. I was however lucky enough to have the Hubby take a picture of the strawberry shortcake he had created for himself before it was eaten!
Truth be told I had a little kitchen conundrum while baking this cake. My sweet hubby had set the top gas element on the oven the night before at 350 degrees so when I went to bake my cake it had saved the setting, I had no idea it would remember the setting so about 5-10 minutes into baking I smelt the top of the cake browning before it was done.. At first I thought I must usually place the rack at the bottom of the oven and forgotten. My recipes are all rough notes I have scribbled down as I go for my baking but this wasn't the case. After careful examination I realized my poor cake was being broiled and with a quick fix of the stove the cake turned out fabulous! I wasn't going to even share the recipe until I remade it with a cake that was perfect but Colt insisted that the picture of the shortcake will be enough! I'm my mind I needed a picture of the cake it's self with a perfectly brown sugary crust, not an overly dark crust.. Even with the broiler mistake this cake turned out fabulous!
Even I have kitchen mistakes at times! Especially when it comes to trying to figure out my oven! It's been a year and I still have no clue of it's total capabilities! All you foodies out there no judgement please! I am who I am and I hope you like me for who I am, mistakes and all!
Place sugar and powdered sugar in a food process or blender and blend until sugar is fine. Remove a 1/3 cup sugar mixture and set aside.
In a mixer fitted with a whisk attachment add egg whites, sea salt and cream of tartar.
Whisk on high until medium peaks form.
Add vanilla and continue to beat on medium.
While beating on medium slowly add remaining 1 2/3 cup sugar mixture.
Beat until thick and glossy stiff peaks form.
Add flour and remaining 1/3 cup sugar mixture to food processor or blender and pulse until blended.
Fold 1/3 of the flour mixture into the egg whites until almost blended. Repeat adding 1/3 of mixture at a time. For the last 1/3 of the flour added fold well until fully incorporated.
Place batter into an ungreased 10 inch tube cake pan. Smooth top to the edges. Bake on the middle rack of the oven for 35-40 minutes until a tooth pick comes out clean.
Preparation Time: 18 minutes
Cook Time 35-40 minutes
- 1 cup Granulated Sugar
- 1 cup Powdered Sugar
- 12 whole Egg Whites, Room Temperature
- 1 1/2 teaspoons Cream Of Tartar
- 1/2 teaspoon Sea Salt
- 2 teaspoons Vanilla Extract
- 1 1/3 cup Cake Flour
Preheat oven to 350 degrees.
In a blender or food processor add granulated sugar and powdered sugar. Process until sugar is fine and well blended. Set 1/3 cup sugar aside to be mixed with flour.
In mixer fitted with a whisk attachment add egg whites, cream of tartar and sea salt. Mix on high speed until medium peaks form. Add vanilla and turn mixer to medium. Slowly add sugar/ powdered sugar mixture to the egg whites while beating on medium. Beat until egg whites become thick and glossy stiff peaks form.
In blender or food processor add cake flour and remaining 1/3 cup of sugar. Pulse until blended.
Fold in 1/3 of the flour mixture at a time until almost blended. Repeat with another 1/3 of the flour mixture. For the last 1/3 of flour mixture fold until fully incorporated and flour is no longer visible.
Place batter into an ungreased 10 inch tube pan. Smooth top to the edge.
Bake for 35-40 minutes on the middle rack of the oven until a tooth pick inserted in the center of cake comes out clean. Remove to a cooling rack and invert until cool.
Once cool remove from the pan and enjoy!