Angel Food Cake

October 10: National Angel Food Cake Day

This month might have been more appropriate to observe a devil’s food cake holiday, since Halloween is coming up soon. Instead, faithful foodies honor its light and airy counterpart today. Angel food cake is a complete contrast from the denser and darker chocolate cake. But it is just as moist, delicious—and tempting! Some angel food cakes have a sugar glaze on top or are frosted with whipped cream. But we prefer ours plain and simple—it is heavenly the way it is, especially when it is baked with fresh ingredients and has no aftertaste of preservatives. Hallelujah for homemade angel food cake on National Angel Food Cake Day!

Recipe

(Adapted from Alton Brown via The Food Network)

Ingredients

• 1 ½ cups superfine or caster sugar, divided use
• ¼ teaspoon salt
• 1 cup cake flour
• 10-12 egg whites, room temperature
• 1/3 cup warm water
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 1 ½ teaspoons cream of tartar

Directions

Separate the egg whites from the yolks. In a bowl, sift together ¾ cup of sugar, salt and flour. In a large bowl or mixer, stir the egg whites, warm water, vanilla and almond extracts and cream of tartar until moistened.

Whisk on high speed, gradually adding the remaining ¾ cup of sugar, until medium peaks form. Gently fold in the flour mixture until well incorporated. Spoon into an ungreased 10×5-inch tube pan. Bake in a preheated oven at 350 degrees F for 35 minutes, checking for doneness with a toothpick.

Remove from the oven. Cool upside down on a wire rack. Carefully remove it from the pan. Slice with a serrated knife.

Notes

• Angel food cake is appropriate for the Feast Day of the Archangels Michael, Gabriel and Raphael on September 29.