Best Angel Food Cake

I make an Angel Food Cake every third Friday of the month for Elm Grove Community Church's Rib Dinner. Our community enjoys a feast, by donation only, to support Elm Gove's children's ministry. Power House Kids is our children's bus ministry. We buss children to church within a forty mile radius and feed them each Wednesday night. I love my country church.

You can try my Angel Food Cake at the Rib Dinner, or you can make your very own with this recipe. This cakes substance and flavor is what sets it apart from all others. Let's get started.

What You'll Need:

2 Cups Sifted Superfine Sugar Divided

1 1/3 Cups Sifted Cake Flour (not self rising)

1 1/2 Cups Egg Whites (10 - 12 jumbo, fresh and room temp)

3/4 t. Kosher Salt

1 1/2 t. Cream of Tartar

1 t. Vanilla Pure Extract

1/2 t. Almond Extract

2 t. Grated Lemon Zest

1 t. Grated Orange Zest

Directions:

Pre heat oven to 350 degrees.

Combine 1/2 cup of sugar with 1 1/3 cups of cake flour and sift 4 times. Set aside.

Place the egg whites, salt and cream of tartar in electric, mixing bowl, fitted with the whisk attachment (important: make sure that there is no oil residue on your utensils or mixing bowl)

Beat on HIGH speed until the eggs make medium - firm peaks, about 2 min.

Turn mixer to MEDIUM speed and add the remaining 1 1/2 cups of sugar, by sprinkling it slowly over the beaten egg whites.

Whisk until thick and shinny. (about three minutes, more or less depending on your mixer)

Sprinkle lemon and orange zest over the top of egg whites. Add vanilla and swirl lightly over the top of mixture. Sift about one fourth of the flour mixture over the egg whites and fold it into the batter with a rubber spatula. Continue adding the flour by fourths, sifting and folding until it is incorporated.

Pour the batter into an ungreased 10 inch tube pan. Smooth the top.

Bake for 35-40 minutes, until it springs back to touch. Remove cake from oven. Round the cake pan with a thin knife to loosen cake from pan and invert the pan on a cooling rack until cool.

To store: Wrap well after cooled and do not refrigerate.

The Queen Bee Says: "Patience is the secret to good food."

Buzz, Buzz

Comments

How to Make Sand Plum Jelly

Wild Sand Plums & Friends When it’s a hundred plus degrees outside, in the late summer of Oklahoma, sand plums are best picked with friends. My sweet friend and I didn’t even notice the heat, as we talked about life and picked sand plums, one afternoon in August. Sand plums known commonly as Chickasaw plum, Cherokee plum, Florida sand plum, sand hill plum, or sand plum, is a North American species of plum-bearing tree. The back corner of The Morgan Farm has a wild sand plum thicket that were ripe for the picking. Making the Juice There are two parts to making sand plum jelly. Part one is turning the plums into a juice. You can freeze the juice until your ready to make jelly. Here are the steps: First, wash the plums with cold water, making sure to cover the plums completely with water. Add them to your pot. Boil on high temp until plums are soft and the skins pop. The water mixture will turn a red color when they are re...

Glazed Rum Cake for Orion Fire Department Fundraiser

You don't have to look very far for heroes in NW Oklahoma. Each local, volunteer, fire department is packed full of them. I will never understand the passion these folks have for risking their lives to save others ... doing it all the best they can with what they got.

A Sepical Family Tradition: Christmas Sugar Cookies

Every year, since I can remember, I've made these sugar cookies at Christmas time. My sons and I have so many memories with these sugar cookies. My boys liked them so much when they were little, I made them their own sugar cookie Christmas tree. Their sugar cookie Christmas tree had individually wrapped sugar cookies hung all over the tree. It really was special. Each year, we would bake and decorate them together. Well Bryan baked and Hoy taste tested. When my Bryan got older, he started making them with his family. Pictured below, is Bryan when he was eight years old, making Christmas sugar cookies. This photo had become so popular within our family his wife recaptured it for me when he was forty. That's why I love cooking. There are so many memories around the food we cook and enjoy with our loved ones. Precious memories I cherish and keep close inside my heart. Let's get to recipe, before I have to get the tissue out. What You Need: 3 Cup...

JoJo the Queen Bee

Search This Blog