Some people like to make an angel food cake as a birthday cake. I have made this one before, and it was great. I made a butter icing, and just tinted the color I wanted. I put in those little dragees you see in the store inside the batter.
Ingredients
- sifted cake flour: 1 cup
- confectioners' sugar: 0.75 cup
- ½ cups egg whites: 1 piece
- salt: 0.25 tsp
- ½ teaspoons cream of tartar: 1 piece
- vanilla extract: 1 tsp
- almond extract: 0.25 tsp
- white sugar: 1 cup
- confectioners' sugar: 2 cups
- butter: 0.25 cup (softened)
- cream: 3 Tbsp
- vanilla extract: 1 tsp
Metric Conversion
Stages of cooking
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Preheat oven to 375 degrees F (190 degrees C). Wash angel food tube pan in hot soapy water to ensure it is totally grease free. Let dry completely. Sift flour and 3/4 cup confectioners' sugar together three times; set aside.
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In mixing bowl, beat egg whites and salt on high speed until foamy. Add cream of tartar, 1 teaspoon vanilla, and almond flavoring; beat until soft peaks form. Peaks should be soft enough so they bend over slightly at the tips. Gradually add 1 cup white sugar, continuing to beat until stiff peaks form. Sift about 1/4 of the flour mixture over the egg whites, and using flat spatula, quickly but gently fold into egg whites. Repeat using 1/4 of the flour mixture each time. Pour batter into clean tube pan. Gently cut through batter with knife to remove air pockets.
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Bake for about 30 to 35 minutes, until an inserted wooden pick comes out clean. Invert pan onto a wire rack to cool for 1 hour.
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Beat 2 cups confectioners' sugar, butter, cream, and 1 teaspoon vanilla together until smooth. Add more cream or confectioners' sugar as needed. Frost the cooled cake.
