I can remember the first time I made this recipe… I was so proud of myself because it turned out so well. The recipe scared me because it seemed to go against everything I had learned about baking… a cold oven and an ungreased pan. I’ve had this recipe for quite some time and I believe it came out of a very old cookbook that we had in the kitchen when I was growing up.
This is really rather simple to make and you can save the egg yolks to throw in some scrambled eggs for breakfast. This is extra delicious when you pair it with some fresh strawberries but I think any fruit would probably be good with it.
Angel Food Cake
- 12 egg whites
- 3/4 c. sugar
- 1 t. vanilla
- 1/2 t. almond extract
- 1 c. self-rising flour
- 1/2 c. sugar
Don’t preheat the oven.
Whip the egg whites until they form soft peaks.
Add the 3/4 c. of sugar and the extracts and beat well.
Gently fold in the remaining ingredients.
Carefully pour the mixture into an ungreased tube pan.
Bake for 45 minutes at 350 or until golden brown.
Turn the pan over on a plate and allow to cool before removing the pan.