Ali Bakes: Angel Food Cake

HAPPY BELATED BIRTHDAY!  HAPPY GRE-COMPLETION!  HAPPY SATURDAY!

Yep, that was all last night.  A pseudo-surprise party for Mr. Brian.  He definitely enjoyed himself, especially the angel food cake I made him!  It could have been a little fluffier, but for a first try, I'm pretty impressed with myself!  (Let's just say that the below instructions are in the correct order...I accidentally switched things up a bit!)

Brian's friends Taylor and Chelsea came by after he was home from his test-taking day, and we played games, had a few beverages...and of course ate cake!

It was my first time making the cake AND eating angel food cake.  It's crazy how many eggs you need, but I guess that's one way to improve egg cracking skills!  Removing the cake from the pan is kinda tricky, but if you use a serrated knife, it creates a cool pattern on the outside of the cake (take a look at the below photos!)

Are you up for the challenge?!  Make an angel food cake and celebrate...LIFE!

Angel Food Cake

*adapted from FoodNetwork.com

Ingredients:

1 3/4 cups sugar

1/4 tsp salt

1 cup flour

12 egg whites (room temperature)

1/3 cup warm water

1 tsp vanilla (or other extract)

1 1/2 tsp cream of tartar

Instructions

Preheat oven to 350 degrees.

Sift half of the sugar with the salt and the flour, setting the remaining sugar aside.

In a large bowl, use a fork or whisk to thoroughly combine the egg whites, water, vanilla, and cream of tartar.  After two minutes, switch to a hand mixer.  Slowly sift the reserved sugar, beating continuously at medium speed.  Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam.  Using a spatula, gently fold in the flour mixture.  Continue until all of the flour mixture is incorporated.

Carefully spoon the batter into an ungreased angel food cake pan.  Bake for 35 minutes before checking for doneness with a wooden skewer.  (When inserted halfway between the inner and outer wall, the skewer should come out dry).

Cool upside down on a cooling rack for at least an hour before removing from the pan.