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

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