Angel Food Cake

Happy summer! I've been more than ready to enjoy some sun, summer dresses, bike rides to anywhere and everywhere, picnics, ice cream, blockbuster movies, summer fruits, and trips to Bend, the Bay Area, and wherever else the weekends take us! Portland has been off to a slow start in the warm-weather department but I'm glad it pulled through for the first weekend of summer. 

What's also great about summer, are the desserts that include fresh fruit and whipped cream. Like Angel Food Cake for example! Granted, you can dress the cake any way you like, but I love putting sugared strawberries and a dollop of whipped cream on mine. Not only is this delicious, but you also get a guilt-free feeling about it since the cake is so light and you get the added bonus of fruit. ;)

This cake is great for summer get-togethers, mostly because it makes plenty of servings, you can make everything ahead of time, and assembly is easy. Give it a try at your next BBQ!

What You Need

- 2 cups superfine sugar, sifted

- 1 1/3 cups cake flour, sifted

- 1 1/2 cups egg whites at room temperature (10-12 eggs)

- 3/4 teaspoon salt

- 1 1/2 teaspoons cream of tartar

- 3/4 teaspoon vanilla extract

What You Do

1. Preheat the oven to 350 degrees.

2. Combine 1/2 cup sugar with the flour and sift. Set aside.

3. With a whisk attachment, whisk the egg whites (1/2cup), salt (3/4tsp), and cream of tartar (1 1/2tsp) on high speed until the egg whites form medium-firm peaks.

4. With the mixer then on medium speed, add the remaining 1 1/2 cups of sifted sugar by sprinkling it over the egg whites. Whisk for a few minutes, until thick and shiny, and then whisk in the vanilla for about 1 more minute.

5. Sift about 1/4 cup of flour mixture over the egg whites and fold it into the batter with a rubber spatula. Continue this step until the flour is completely incorporated.

6. Pour the batter into an ungreased 10-inch tube pan and bake for 35-40 minutes. When the cake springs back from touch, that means it's done. Remove the cake from the oven and invert the pan on a cooling rack until cool.

7. Enjoy! This time I topped the cake sugared strawberries and whipped cream when serving. But you can enjoy this cake with fruit, frosting, whipped cream, or on it's own! Be creative =)