Angel Food cake is a type of sponge cake that originated here in North America in the 19th century. The name came from the description calling this cake "the dessert of angels." I thought it not only appropriate for a health conscience dessert, but with this holiday season, I certainly believe there are angels among us.
My mother taught me how to bake angel food cake and yes, I know you can buy it in a box:-(, but when you see how easy it is, you can see why I choose to make it from scratch!
Citrus Angel Food Cake
12 large egg whites, at room temperature
1/3 cup warm water
Zest of 1 naval orange
1 1/2 tsp. Cream of Tartar
1 3/4 cup superfine sugar (if you can't find this "Baker's Sugar," process granulated sugar in a food processor for several minutes)
1 cup Queen Guinevere Cake Flour
1/4 tsp. salt
Preheat oven to 350F-degrees.
In the stainless steel bowl of a stand mixer, place egg whites, warm water, cream of tartar, and orange zest.
Use a large balloon whisk to mix the ingredients until foamy...about 2 minutes. Place bowl on the stand mixer, using the whisk attachment, beat this mixture. Slowly add one-half of the sugar to the egg white mixture and continue beating until soft peaks foam.
Now...drum roll please--the winner of December's apron is Vee! Please email me with your address and I will get this sent to you ASAP!
Thank you all for commenting and I will have a new apron up for the New Year soon, XOXO