Blue Ribbon Angel Food Cake

Happy Saturday!  One more week of covid-19 quarantine under our belts.  Things are going to start, slowly, opening up.  But if you're looking for a great way to delight your family, check out this amazing angel food cake.  It's my grandma's recipe and it is de-li-cious.  It takes some time, but you won't regret it and your family will be oh so happy. 

I've used Orange infused vanilla from our friends at www.vainfoods.com in this recipe and almond emulsion from Sweet Baking Supply here in Topeka.  Please support your local businesses.  I've always supported local, but now, more than ever, it's important.  

Pair this cake with some great fresh strawberries and you can't go wrong.  

The video is up on YouTube for a demo if you want to watch. 
Subscribe to the channel and follow the blog for up to date recipes and demos.

Stay safe, stay healthy and take care of each other.  This will, eventually, end and I'll be huggin' all my friends and family (be ready ya'll).  

Enjoy!

-MamaFin

Blue Ribbon Angel Food Cake

Ingredients:

1 c + 2 T cake flour
1 3/4 c sugar, divided
1 1/2 c egg whites, room temperature
1/2 t salt
1 1/2 t cream of tartar
1 t vanilla
1 t almond emulsion (or extract)

Directions:

Note:  Measure out all of your ingredients, first, as once you start this moves pretty quickly.  Preheat oven to 375 degrees F.  

1.  Divide your sugar in two bowls.  1 cup in one bowl and 3/4 cup in a separate bowl.

2.  Sift together in a small bowl, flour and the 3/4 c of sugar, set aside.

3.  In a stand electric mixer, fitted with whisk attachment, put egg whites and salt.

4.  Whisk at low speed until foamy.  

5.  Sprinkle in cream of tartar.  

6.  Beat egg white mixture until stiff peaks have formed.

7.  Slow speed of mixer to low and sprinkle in remaining one cup of sugar.  Add this gradually, as you don't want to deflate your egg whites.

8.  Add vanilla and almond.

9.  Very gradually sprinkle in sifted flour/sugar mixture at low speed until combined.  

10.  Pour cake batter into UNGREASED tube pan.  (do not grease, Pam or flour your pan)

11.  Run a butter knife gently through batter to eliminate any large bubbles.  

12.  Bake at 375 degrees for 30-35 minutes.  DO NOT UNDERBAKE your cake.  

13.  When cake is golden brown, carefully remove cake from oven and invert onto three cans to cool (see video).  

14.  Cool completely.  Then run sharp knife around the edge to release from pan, remove bottom and place on cake plate.

15.  Enjoy!

Printable Recipe:

https://sites.google.com/site/athomewithmamafin/blue-ribbon-angel-food-cake