Eggs! Eggs! Eggs!
My little ladies in the chicken coop are in peak production right now and at last count I have 10 dozen eggs in my fridge – with at least another dozen being laid as I type.
It’s time to dig out every recipe I can that uses an abundance of eggs!
Our all-time favorite is home made angel food cake.
But then – it’s been a family favorite for years! My mom would make an entire fresh angel food cake to take on the picnics she and dad used to go on when they were dating.
And their wedding cake was angel food! She baked the bottom layer in the wash tin with a jar in the middle! (I can only imagine how many eggs that one used!)
If you have never had an angel food cake “from scratch” – you are in for a treat! It is very moist with a light, fresh taste – so worth the effort!
Angel Food Cake
1 cup cake flour
1- 1/4 cups powdered sugar
1- 1/2 cups egg whites (about 12)
1- 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1- 1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 cup granulated sugar
Lay out 2 sheets of waxed paper on the counter.
Measure the cake flour and the powdered sugar into a sifter and sift it on one of the waxed papers.
Pick the waxed paper up and pour the sifted mixture back into the sifter and sift it on to the other waxed paper.
Repeat one more time. Set aside.
Beat the egg whites with the cream of tartar, salt, vanilla, and almond extract until they have soft peaks but are still glossy.
Beat in the sugar 2 tablespoons at a time. Continue to beat until stiff peaks are formed.
Sift about 1/4 of the flour mixture over the egg whites and slowly mix it in. Repeat until all of the flour is mixed in.
Pour into an ungreased 10 inch tube pan.
Bake at 375 degrees for about 30 minutes.
Remove from oven and invert the pan immediately. Let the cake cool completely before removing it from the pan.
My family also loves this in the chocolate version.
You might notice there is no frosting on this cake – I’m a purist like that! I’ll frost the death out of every other cake – but a home made angel food is best adorned with fresh fruit and whipped cream.
Now – you ask – what do I do with all those egg yolks? Stay tuned!
I’ve linked this post up at Foodie Friday over at Designs by Gollum.