Its structure comes from whipped egg whites known as a protein foam. Angel food cake originated in the United States and first became popular in the late 19th century. It gained its unique reputation along with its name due to its light and fluffy texture, said to resemble the “food of the angels”.
1 3/4 c. egg whites (approx. 12 eggs)
1 1/2 t. cream of tartar
1/4 t. salt
1 1/2 cups granulated sugar
1 1/4 c. sifted whole wheat flour
2 t. vanilla extract
3/4 t. almond extract
3/4 t. fresh lemon juice
Procedures: Combine egg whites, cream of tartar, and salt. Beat to very soft peaks.
Then, mixing on low, gradually add sugar 1 T. at a time. Then add flour 1 T.
at a time in the same manner. Do not overmix.
Fold in vanilla, almond extract, and lemon juice. Place mixture into
nonstick angel food pan and bake on bottom rack at 350 degrees for 45 – 50
minutes or until tooth pick inserted into it comes out clean and the top
feels dry. Invert pan and cool. Frosting recipe:
(Keep the frosting refrigerated and frost at serving time.)