A slice of heaven: No wonder they call it angel food cake
Angel food cake is a hint that heaven just might be a place on earth. Some cakes are too rich, leaving you with a sugar hangover, but this recipe from Aimee Broussard is light and balanced. Get your sweet tooth fix with this easy-to-make sweet treat perfect for the Louisiana heat. Happy spring baking!
See the full recipe below.
Lindy’s Small Batch Angel Food Cake
¾ cup powdered sugar
¾ cup cake flour
¼ tsp. salt
5 egg whites, at room temperature
½ tsp. cream of tartar
1 tsp. vanilla extract
¼ tsp. almond extract
¾ cup granulated sugar
Preheat oven to 350 degrees and adjust oven rack to middle position.
In a small bowl, sift together powdered sugar, cake flour and salt three times, set aside.
In a large mixing bowl, combine egg whites, cream of tartar, vanilla and almond extracts. Mix at medium speed until soft peaks form. Gradually add granulated sugar, 2 Tbsp. at a time, and beat until stiff peaks form.
Using a rubber spatula, fold in flour ingredients, ¼ at a time, into egg whites. Fold in gently, repeat three more times careful not to deflate the egg whites, but making sure there is no trace of flour remaining.
Pour into an ungreased loaf pan. Gently cut through batter to remove air pockets.
Bake for 35-40 minutes, until top begins to brown and springs back when lightly touched.
Immediately invert cake, cool thoroughly in pan. Once cooled, loosen edges with a butter knife (or cake loosening tool) and remove cake from pan.
Top with whipped cream and fresh fruit, if desired.
Makes 1 loaf or 6 servings.
