How to make an angel food cake...

I never did write my new year's resolution post, but I can tell you that 2011 is going to be a year of "new" for me. I want to do things I've never done.

Making an angel food cake is something I've never done. Never even thought about attempting it. My mother and grandmother are masters of the angel food, so why would I try to compete with that? Here's why...

Gramma Barb makes cakes for everyone's birthday or special occasion. Last year, she made this spectacular cake for our January/February birthdays. She has also made cakes for many family weddings, baptisms, anniversaries, etc. So this year, for her b-day, I told Chris to call her and ask her what her favorite cake was, and I would make it. Was I expecting her to say angel food? Heck no. But it is her favorite. So I'm going to make it.

I contacted the mother master of angel food for assistance. Of course she had a recipe (Grandma Henrichs blue-ribbon winning recipe) handy. And a 10 inch tube pan. I've never used a tube pan. I tried walking away with the original recipe but the Ducklady chased me down and grabbed it away. Give me the original?! HA! A copy will have to do!

So tonight I made an angel food cake. Here's a step by step of the process...pictures and all!

First, gather all of your ingredients. (This was a hint my mom always taught me. It's always a good idea. Nuttin' sucks more than having to run to the store during a critical moment of the baking process.)

Yes - that is a container of egg whites. (I'll explain later.)

Then, wash your hands. I forgot to take a picture of this, but I did it...promise.

The recipe called for sifted flour. You MUST sift your flour before you measure it, it's totally different! So...sift I must.

When you don't own a sifter, a strainer and spoon will do.

After measuring your flour, add in the sugar.

Oooh, action shot!

Then you must sift your sugar and flour four times. Must. Must. Must. Sift. Sift. Sift. Place this to the side.

In your handy dandy kitchen aid mixer, add your cream of tar-tar, salt, vanilla extract, almond extract and egg whites.

What on earth is tartar? And how do you cream it?

Watkins almond extract. The king of almond extracts.

Watkins vanilla extract. The king of vanilla extracts.

Yes...I cheated...but cmon! Who has the time to separate a dozen egg whites from their yolks?

Beat on high until soft peaks form.

Do those look like soft peaks? What are soft peaks?

Add in sugar, in 4 additions, until blended. Then, sift in flour (yes, again) in 4 additions, folding in with large spoon.

Thank you, Chris, for your assistance with the photography.

Pour into tube pan.

Yummy.

Place into preheated oven on lowest rack.

Crossin' my fingers at this point.

Wait.....







I just had to check halfway through to make sure it was rising...

Phew. It's rising.

And DING! It's done...

Gorgeous!

Let it cool, upside down.

Tomorrow...we eat it. With strawberries and whipped cream! Happy Birthday Barb! I hope it tastes okay!!!