“Snack”urday: Angel Food Cake

Happy “Snack”urday!  Sorry I am late today.  I have a lot going on.  Well, more than usual.  I will have 2 kids in soccer this year.  Season is kicking off and I already know of at least 3 evenings this week that will be consumed by soccer.  “YAY” ~sarcasm~.  It’s alright, really, I am glad my kids have an activity that they enjoy.

Here at A Few Short Cuts my mission is to provide you with easy, affordable recipes that make your life a little easier.  I also like to break down barriers.  For some reason some recipes have a stigma.  They are those recipes that you have never tried because you were told they are too difficult, too messy, better left to the professionals. Why can’t you make them?? They can, and so can you.

This week we are tackling one of those recipes.  Angel Food Cake.  I love Angel Food Cake! It is so light and fluffy.  Perfect for shortcake, or just by itself.  Did I mention that it can be figure friendly?  Yep, it is lower in calories than other cakes.

I make these all the time, but I thought it was appropriate this week because I am trying to get back on the “watching what I eat wagon”.  I still wanted to give you guys “Snack”urday.  For some reason whatever I bake has to be eatenJ.

SO, dust off your aprons, grab your ingredients and let’s make and Angel Food Cake!

Angel Food Cake

Angel Food Cake Printable Version

• 1 ½ cups egg whites (10-12 eggs)
• 1 ½ cups sifted Powdered sugar
• 1 cup sifted cake flour or (All purpose flour w/ 1 tbsp. corn starch)
• 1 ½ tsps. Cream of Tartar
• 1 tsp. Vanilla
• 1 cup granulated sugar

Directions

Separate eggs into a large bowl, or measuring cup and let sit at room temperature for about 30 minutes.

Preheat oven to 350 degrees.

While the eggs sit, Sift powdered sugar and flour together at least twice; set aside.

Add cream of tartar and vanilla to the egg whites. 

Beat with mixer on medium speed until soft peak form (the tips will curl with beaters lifted).

Hey! I'm just human! Ignore the dirty dishes in the sink

Gradually add granulated sugar, about 2 TBSPS at a time, beating until stiff peaks form.

Add ¼ of the powdered sugar/flour mix to the stiff egg whites.  Fold in gently.  Repeat, folding in the remaining flour mix by fourths.

Pour into an ungreased 10 inch tube pan.

Bake on the lowest rack in a 350 degree oven for 40-45 minutes or until top springs back when lightly touched.

Immediately invert cake when you remove from oven.  Cool thoroughly in pan, Loosen cake from pan, and remove.

Sorry it's not a better picture. I was fighting people off to get this one

Serve.

*TIP* To  make Chocolate angel food cake prepare as above, except sift ¼ cup unsweetened cocoa powder with the powdered sugar-flour mixture.