This is my all-time favorite version of a popular dessert.
Angel food cake is another one of those dishes that has a lot of different versions and alternatives, and I’ve tried a lot of them. Over the years, however, I’ve used all the different kinds I’ve tried to tailor my own recipe to feature some of my favorite flavors. This cake is delicious all year round, but it’s especially great for summer because of how light and airy it is and because whipped cream and summer berries are the perfect toppings.
- 1 1/2 cups egg whites (from about 10-12 eggs), room temperature
- 1 1/3 cups organic whole wheat pastry flour
- 1 3/4 cups sugar
- 3/4 tsp vanilla extract
- 3/4 tsp almond extract
- 1 1/2 tsp cream of tartar
- 3/4 tsp salt
If you are going to make your own whipped cream**, you’ll also need:
- 1 cup heavy whipping cream
- 2 tbsp sugar
- 1/2 tsp vanilla extract
**The cake itself is dairy-free, but obviously if you top it with whipped cream, it won’t be.
Preheat oven to 350°F. Combine flour with 3/4 cup of sugar. Place egg whites into a big bowl and add salt and cream of tartar.
Beat with a mixer on a high speed for about 1 minute, then add vanilla and almond extracts while continuing to mix.
Mix for about 30 seconds more, then add remaining sugar, while continuing to mix until egg whites are thick and shiny.
Start adding 1/2 cup of flour at a time into egg white mixture, folding gently with a rubber spatula until the flour is fully incorporated.
Pour the batter into an un-greased 10-inch tube pan.
Bake at 350°F for 35-40 minutes, until a toothpick comes out clean. Cool upside down on a cooling rack for about 1 hour before removing cake from the pan.
Top with whipped cream and berries.
Приятного аппетита! (Priyatnova appetita! Russian for ‘Bon Appetit!’)