Angel Food Cake

 With all the ice cream I have been making, this is my go-to recipe for using up egg whites.  Bonus, because it's mostly egg whites and air, it's satisfying without being overly heavy.  Angel food cake is a type of sponge cake.  What sets it apart is that it doesn't contain butter or any oil, like most sponge cakes.  I love eating this cake with just fresh fruit.  For a party, it's fun to fill the center with whipped cream and pile fresh berries on top. 

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Angel Food Cake

12 egg whites

1/3 cup water

1 tsp vanilla extract

1/2 tsp almond extract

1 1/2 tsp cream of tartar

3/4 cup raw sugar

1/4 tsp pink salt

1 cup of unbleached flour

Preheat oven to 350 degrees F.  Add the egg whites, water, vanilla, almond extract, and cream of tartar to a mixing bowl.  Beat with a whisk attachment for 1 minute.  Add the sugar.  Mix until medium peaks form on the egg white mixture.  Add the salt and flour, and use a spatula to gently fold the flour into the egg white.  Pour the batter into an ungreased bunt pan.  Bake for 35 minutes, or until a cake tester inserted into the center comes out clean.  Cool upside down on a cooling rack before removing from the pan.  Use a butter knife to gently pull the cake from the edges of the pan.

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There is nothing better than cake, but more cake.

 - Harry S. Truman