My husband has been asking for an Angel Food Cake like his mom used to make since we started dating. With excellent intentions I purchased a round tube pan and diligently researched recipes. This good-intentioned tube pan has languished in the back of my kitchen cabinet for 4 years (okay, fine, maybe a smidge over 4 years).
It must be said, by way of explanation, that as I read up on how to properly make an Angel Food Cake, I started to get a little scared. What if my cake in no way, shape or form measures up to his memory of his mother’s? I seriously considered making it in secret so that if it was an epic fail, I could hide the evidence!
Cookbooks’, chefs’ and bloggers’ admonishments of: don’t over whip the egg whites; don’t under whip the egg whites; don’t fold in the flour too aggressively; don’t open the oven door prematurely or your cake will fall; don’t over bake; don’t under bake overwhelmed me. The more I read the further back in the cabinet went the round tube pan until yesterday when I decided to tie on my big-girl apron and tackle the challenge.
Look at that beautiful cake!
Let me be the first to tell you that Angel Food Cake should not be that daunting. You’ve totally got this! Mine was perfectly browned on the top and moist throughout the whole cake.
The flavor was light, sweet and delicate.
Oh! And it’s fat free! (Read: guilt free!) If the Wedding Fairy were still around (tear), she would totally approve!
I am no connoisseur but my husband is and he said that it was excellent!
(High praise indeed!)
As the cake cooled, I whipped up my quick Blueberry Sauce, which was excellent. The perfect balance of tart and sweet! It is also delicious on yogurt and ice cream as a nutritious snack or an easy dessert!
I read countless recipes for Angel Food Cake in both my antique and modern day cookbooks before finally settling on one from Betty Crocker’s Cookbook, 1984 edition. I’ve added all the additional wisdom and tips that I gleaned from my extensive research so that your first (or next) try can be a success!