Edna's StoryI love angel food cake, this is the best recipe I've found. This can also be frozen for up to 6 months.
1 1/4 c
1 1/2 c
1 1/2 tsp
cream of tartar
1Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift powdered sugar and flour together twice; set aside.
2Add cream of tarter, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cups at a time.
3Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350 degrees for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool competely, about 1 hour.
4Run a knife around side and center tube of pan. Remove cake to a serving plate. Drizzle with glaze or frost if desired.
Dawn Cook Bgreat - Apr 22, 2013
Edna, I am over run with eggs right now and I wanted to make a cake that goes well with strawberries, so I made your angel food cake and I am VERY pleased how well it turned out. The cake was so light with a wonderful texture which made me think of cotton candy also it was not dry,wonderful flavor, just down right perfect!!! Thank you for sharing this wonderful recipe and I will be using this as my go to for angel food cake.
Edna Kidwell dvcmemcook - Apr 25, 2013
Dawn, thank you for your comment. I very happy you enjoyed the cake. My family enjoys this cake as well.