Who knew making angel food cake would cause my camera to take over 100 pictures of the process? Yes it was my cameras fault…I’m holding onto that. lol Anyways, somehow I managed to get this to my normal ten pictures per post, it was hard.
For those of you who don’t know, my hubby hates chocolate, very weird, but let’s not dwell on that. I continue to ask him what kind of dessert he would like, and finally one day his response was angel food cake, with a strawberry jam to go over it. So my first step is always…Pinterest! Who else is with me? I know I can’t be the only one!!! I got the information I needed from several different sites, and here is the result!
Start off with blending the sugar until it is fine…lookin’ good! Add half of the sugar to the dry ingredients, and sift it all together. Sift it at least three times, this will make sure everything is fully incorporated, plus light and fluffy.
It looks like snow! Prepare for a mess while sifting, I got flour all over my countertop…for this picture I went to a clean counter.
Separate the eggs. Egg whites go into the mixing bowl, yolks go into a bowl I can save for later, and the shells go in the trash. I have a bowl that I use for trash when baking, it saves time rather than walking to the trash every time.
Whisk egg whites, cream of tartar, vanilla, and water together. Gradually add half of the fine sugar and whisk until medium peaks form.
Here is a medium peak, the peak slightly holds up.
At this point add the dry ingredients, and fold them in. Folding the dry ingredients in will keep the cake light and airy.
Scoop the mixture into an ungreased tube pan. Please, oh please, do not grease the pan. After the cake is baked, invert the pan (I used a can of beans to hold the cake up, not pictured because I wanted to hold to my ten pictures.), and let rest until completely cooled.
Take a knife and carefully scrape the edge of the cake from the side of the pan.
Flip onto a plate, cut, and enjoy! The light, fluffy, sweet, taste will make you think you’re on a cloud!