Hey all! I promised I would share the recipe for my mother's birthday cake and here it is!
What You Need:
- 1 cup cake flower (spooned and leveled) - click link for all purpose flour equivalent
- 1/2 teaspoon Salt
- 12 large egg whites, room temperature
- 1 teaspoon cream of tartar
- 1 1/4 cups sugar
- 2 teaspoons pure vanilla extract
How to Make the Angel Food Cake
Preheat your oven to 350°.
Sift flour and salt together into a bowl and set aside.
With a mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding sugar; beat until stiff peaks form, or about 2 minutes. Add vanilla and beat to combine.
Gently transfer egg-white mixture to a large,wide bowl. In four batches, sift flour mixture over egg-white mixture. While turning the bowl, use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides.
Gently spoon batter into an ungreased angel food cake pan with a removable bottom; smooth top. Cut a knife or small spatula through batter to release air bubbles. Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes. Invert pan; let cool in pan, 1 hour. Run a knife around the inside of the pan and around the tube to release cake, and unmold. Use knife to release cake from bottom of pan, and remove.
For the frosting, I used your regular whipped cream to top the entire cake and covered it with freshly cut, large strawberries.
Serve and enjoy!
Original Recipe: Here