Homemade Angel Food Cake

Good morning everyone! Hope your Sunday is dryer than mine here in Montana. Today I am going to share with ya'll one of my most secret and most loved desserts. I got the recipe from a cookbook I inherited from my mother and tweaked a little. 

The beautiful thing about angel food cake is that it is so versatile and I don't know about you, but I have never met anyone who doesn't like it. You can put just about any kind of berry over it with whipped cream, you can pour milk over it, you can put ice cream and chocolate syrup over it, or you can just eat it plain. Here's the other beautiful part about it, it's low calorie. There are about 75 calories in one slice of this cake. Now with that being said, this cake makes 12 servings, so you have to get the proportions right. 

So here's to having your cake and eating it too!

Ingredients 

1 1/2 cups egg whites (10 to 12 large eggs)
1 1/2 cups sifted powdered sugar
1 cup sifted all-purpose flour (or cake flour, whichever you have on hand.)
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla
1 cup sugar

Bring egg whites to room temperature.

Preheat your oven to 350 degrees.

Sift powdered sugar and flour together 3 times.

In a large bowl beat egg whites, cream of tartar, and vanilla with an electric mixer on medium speed till soft peaks form.  (Tips curl. It will almost look like a peep.)

Gradually add sugar about 1/4 cup at a time while beating till stiff peaks form. (Tips stand straight.)

Sift about 1/4 of the flour mixture over the beaten egg whites. Fold in gently. (DO NOT USE MIXER.) Repeat folding in the flour mixture by fourths

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Photo courtesy Amazon.com 

Pour into an ungreased 10-inch tube pan, it is also called an Angel Food Cake pan, but do not use a bundt pan. They are not the same. You can get them just about anywhere for around $10-15.00. The one on the left is identical to the one I use. 

Bake on the bottom rack for 40 to 45 minutes. It will be golden brown and slightly pulled away from the sides at the top.  

Once done immediately invert cake (leave in pan) and let cool thoroughly. That is what the three little tabs are in the pan so it can cool. This step is essential if you want your cake to look good. It should pop right out once it is cool but if it doesn't, take a silverware (butter) knife and run it along the sides to loosen it.

Voila! You have a beautiful, low-calorie dessert that everyone is sure to love.