An Angel of an Anglefood Cake Recipe

How to make it

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• Have all ingredients at room temperature and utensils and bowls clean.
• Sift the confectionery sugar and flour 3 to 4 times and set aside.
• Place the egg whites, cream of tarter ( sift it into the bowl over the whites ) and vanilla, almond and salt in a clean mixing bowl ( copper if you have it which helps keep molecules of mixture intact ).
• Beat whites at low speed to create a bubbly foamy mass.
• Increase the speed to medium high and beat until egg whites turn into soft moist peaks.
• Now gradually sprinkle or sift in , the superfine sugar a few tablespoons at a time increasing the speed to high until the whites hold STIFF but MOIST peaks.
• Fold in the flour/sugar mixture 1/4 cup at a time (sift it onto the whites ) by folding in with a large rubber spatula just until the flour just disappears.
• Immediately place the mixture evenly into the angel food pan ( 10 inch ungreased and lined with an ungreased cake paper liner ) and bake in the middle rack of a preheated 325 to 350 degree oven about 35 to 40 minutes or until cake springs back when gently pressed with a finger.
• Remove from oven and immediately invert over a bottle neck to cool.
• When completely cool, loosen and remove.
• Sift with confectionery sugar or spoon over a confectionery sugar glaze, or topping before serving.
• Cake freezes well.
• I love to garnish cake with a fresh flower in the summer for a very dramatic or romantic appeal