Directions: |
Directions:One important note before starting: Egg whites are very picky. Make sure bowl, spatula, and beaters are completely grease-free. Carefully separate eggs while they are cold. Even a tiny drop of yolk will prevent the whites from forming peaks.
Move oven rack to lowest position. Heat oven to 375°. Mix powdered sugar and flour. In another medium bowl, beat egg whites and cream of tartar on medium speed until foamy. Beat in granulated sugar on high speed, 2 tbsp. at a time, adding vanilla, almond extract, and salt with the last addition of sugar. Continue beating until stiff and glossy. Do not under beat.
Sprinkle sugar-flour mixture, ¼ cup at a time, over meringue, folding in just until sugar-flour mixture disappears. Push batter into a greased tube pan, 10 x 4”. Cut with spatula gently through batter to break air bubbles.
Bake 30 to 35 minutes or until cracks in the cake fell dry and top springs back when touched lightly. Immediately turn pan upside down onto glass bottle or metal funnel. Let hang about 2 hours or until cake is completely cool. Remove from pan by running a long knife around the edges, placing a plate on top of the pan, and then turning the pan upside down. Leave cake upside down on plate. Spread top of cake with vanilla glaze if desired. |
Personal
Notes: |
Personal
Notes: Mom made angel food cake frequently. I remember her making it from scratch, but later on she started using the boxed cake mix, so that she didn’t have 12 egg yolks to use in something else. She always allowed the cake to cool upside down on a big bottle of soda pop. I loved scraping the remaining crust from the pan and eating it. She served with strawberries or glazed with icing.
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