I have some angels today delivering a heavenly recipe for you…Angel Food Cake! The sweethearts from LoveFeast Table are back again to help me out while I am on vacation. Thanks SO much, ladies!
Thanks Susan for having us at your Table again! We love what you serve up here and are happy to be able to bring one of our yummy desserts to share with your guests!!
For those of you who don’t know us, we are Chris Ann and Kristin from LoveFeast Table. We are bff’s who co-blog from two different cities! Chris Ann is from suburban, Minneapolis and Kristin from the city of Baltimore! Our desire is to inspire our readers to savor and experience a beautiful life! We explore all that happens on and around the table, the food, the guests, the conversation and the inspiration!
We wanted to share a recipe that Kristin made for her husband, Devon’s birthday this past August. Devon is LoveFeast Table’s chef and is usually the one making the food! But, for his birthday, we give him a day off and deliver his heart’s desire…Angel Food Cake. It’s his fav, next to Prune Spice Cake, but we’ll save that for another day!
Honestly, since we love "eye candy", the photos of this pure white, angelic cake, was enough to motivate sharing this recipe with you! Each step of making this cake evokes feelings of simplicity, purity… untainted, sweet perfection.
It’s not super hard to make. You do have to whip egg whites to fold into the cake, but don’t be intimidated if you’ve never done it! It’s easy…really!
We hope you enjoy this cake! This time we served it to Devon with fresh strawberries and homemade whipped cream. But, we also love it with other fresh fruit…or try 2 cups of strawberries, 1/4 of granulated sugar, 3 Tbsp. of balsamic vinegar and a pinch of cardamom. Let that sit for a bit and pour it on your cake! We promise you’ll hear the angels sing!
Dick Witty’s Angel Food Cake Recipe
- 1 Cup sifted cake flour (not self rising)
- 1 1/3 cups sugar, preferably superfine
- 1 1/2 cups (about 12) egg whites
- 1 tsp. cream of tartar
- 1 Tbsp. fresh lemon juice
- 1 tsp. cold water
- 1 1/2 tsp. pure vanilla extract
- few drops of almond extract
1. Preheat oven to 350 degrees F. Cut a sheet of parchment or wax paper to fit the bottom
of a 10 in. tube pan. Fit the paper into the pan; do not grease the pan; set it aside.
2. Sift the flour, 1/3 cup of the sugar and the salt onto a sheet of wax paper. Sift the
mixture 3 more times, working back and forth between two sheets of wax paper; set
aside. Sift the remaining 1 cup sugar onto another sheet of wax paper; set aside.
3. Beat the egg whites w/ an electric mixer at med-low speed until foamy. Add the
cream of tartar, lemon juice, water and vanilla and almond extracts; increase the speed to
slightly higher than medium and beat until the whites are nearly stiff. Lower the speed to
medium-low and beat in the 1 cup sifted sugar, 2 Tbsp. at a time. Continue to beat until
the peaks are stiff but not dry; turn off mixer.
4. Sift about 1/4 of the flour mixture onto the egg whites; fold in gently with a large
rubber spatula. Repeat 3 more times, adding the remaining flour. Gently transfer the
batter to the prepared tube pan. Run a knife through the mixture to eliminate any air
pockets; smooth the top.
5. Bake until the top of the cake is lightly golden and the cake springs back when pressed
lightly, about 45 minutes.
6. Remove the cake from the oven and invert it, still in the pan, onto its legs or hang it
over the neck of a funnel or bottle. Let the cake hang until cooled completely.
7. Run the tip of a knife around the cake to loosen it from the sides and tube of the pan;
unmold the cake. Cut wedges of cake with a serrated knife.
This recipe was taken out of Classic Home Desserts and shared by Dick and his wife,
cookbook author, Helen Witty. (This cookbook is a Julia Child’s Cookbook and James
Beard, award winner. It’s one of my "go to" cookbooks.)