My mom loves angel food cake. It's light and airy and the flavor is just sweet vanilla. It is a good cake. I do enjoy it with berries in the summer, but not my favorite. Personally to me it's the egg whites. I love eggs and what they do but egg whites alone, although helpful in pastry, smell weird to me and the process of making the cake turns me off of it. Luckily this cake is also good at lasting on the counter and I typically will dig in a few days after the bake.
Angel Food Cake
400g Granulated Sugar
½ tsp Salt
150g Sifted Flour (All Purpose works, use cake flour to go the extra mile)
12 ea Egg Whites, room temp (Make sure there is no yolk broken in the process. If one breaks restart to avoid fat in the whites)
85g Water, warm
1 tsp Vanilla ( I like to use vanilla powder to avoid excess liquid.
1½ tsp Cream of Tartar
1. In a small bowl blend the flour with half of the sugar and set aside.
2. Place the egg whites with the water, vanilla, and cream of tartar in the bowl of a mixer and whip until frothy and starting to thicken.
3. Begin to slowly add the remaining sugar to the egg whites while they whip up into a french meringue.
4. Once the whites are at a stiff peak, sprinkle the flour mixture on top and fold just until the flour looks completely incorporated and no dry clumps remain.
5. Spread into a non-greased angel food cake pan and bake at 350℉. Don't check for the first 35 minutes. The cake with take about 50-60 minutes but the first 35 at important for texture, so don't open the oven and disturb the cake until the first half is done.
6. Once baked, remove and allow to cool completely in the pan upside down before removing. It's best to use a pan that has feet to do this but doing so on a cooling rack works well too.