Well you know how we all have our very favorite foods that are a family tradition that you don't want to give up? Angel Food Cake happens to be one of their family favorites that her husband loves to make.
I have to admit I really enjoyed angel food cake back in the day and you know I even was fooled into thinking that it could be part of a healthy diet because well it is fat free. (yeah I know better now and if you read my blog much I hope you do too)
To be honest though I had not had angel food cake for years.....I mean years like at LEAST 12 and I had never ever made the homemade kind it was always store bought. So this was a new experience for me. Thus the reason it isn't as pretty as it could be. Maybe with practice.
I also think it wouldn't be too hard to make it gluten free by replacing the 1 cup of flour for a gluten free cake flour mix or something like that. I haven't tried it, but I think it would work.
Still not the epitome of health as it's really quite sweet. But it tasted JUST like I remember angel food cake tasting! So for special occasions or once in a while I say ENJOY!
1 1/2 cup Sucanat (powdered fine in blender)
Egg Whites from 12 Organic, free range eggs
1 1/2 teaspoons cream of tarter
1 cup dehydrated cane juice crystals
1/4 teaspoon Real Salt
1 1/2 teaspoons vanilla
1 1/2 teaspoon almond extract
- Heat oven to 375°
- Mix flour and powdered Sucanat
- Beat egg whites and cream of tarter until foamy
- Beat in the cane juice crystals on high 2 Tablespoons at a time until stiff and glossy
- Add salt and extracts with last of cane juice crystals
- Sprinkle flour and powdered Sucanat mix 1/4 cup at a time (don't beat, but fold in)
- Pour batter into ungreased angel food cake pan
- Push spatula into pan to make air bubbles go away
- Bake for 30-35 minutes, or until dry and crackly
- Remove from oven and turn upside down on bottle to cool