Homemade Angel Food Cake
Recipe is not original with me, it is an old recipe that was handed down.
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This recipe brings back such great memories! I used to make a similar cake for my grandfather each year on his birthday. I would ice it and then coat it with coconut that I had colored red, in honor of his December birth. It was his absolute favorite... and this recipe tastes just like it to me! Fond memories of a great man and a great cake. Thanks, Cindy!
- egg whites
- 2 tsp
- cream of tartar
- 1 pinch
- 1 1/2 c
- splenda (or sugar)
- 1 c
- cake flour
- 1/2 c
- confectioners' sugar
- 1 1/2 tsp
- pure vanilla
- (can also add a teaspoon of almond extract if you like)
1Preheat oven to 350 dF.
2Sift cake flour and confectioners sugar together 5 times and set aside.
3In a large clean bowl, whip egg whites with a pinch of salt until foamy.
4Add cream of tartar and continue beating until soft peaks form.
5Gradually add sugar while beating, and continue to beat until very stiff. Add vanilla.
6Quickly fold in flour mixture, continuing to stir as to avoid lumps.
7Pour into an ungreased 10 inch tube pan (or bundt pan).
8Bake at 350 dF for 45 minutes.
9Invert pan onto a longnecked bottle to cool completely before removing from pan (or may be inverted on a cooling rack to cool).
10Cake may be glazed, frosted or left as is to enjoy.
It's good just cut and pour sweetened fruit over slices, top with fresh whipped cream and a dusting of powdered sugar.
11NOTE from me: Here's one way you can use up the "egg yolks" left over from making homemade angel food cakes...=;D