My daughter wanted a vanilla cake for her school. Now that I have a blog I get regular baking requests. It makes me happy to make others happy. I looked up this great recipe for an angel food cake recipe on epicurious.com
An angel food cake is supposed to be light and fluffy and have great height.
My version was very thin. The mistake I made was with the eggs. I beat them by hand and I did not reach the hard peak consistency. I called my version Hells Angel food Cake because it’s heavy and dense and not at all what it should be. Or, it could be called Fallen Angel food cake, Dark Angel food cake or cement food cake. The truth is, sometimes, it’s more fun to fail at a recipe and come up with a naming convention for the disaster. But, I promise, I do not mess up on purpose.
1 1/2 cups sugar
1 cup sifted cake flour
1/2 teaspoon salt
1 1/2 cups egg whites (about 11 large)
2 teaspoons warm water
1 teaspoon cream of tartar
2 teaspoons vanilla extract
Preheat oven to 350°F. Sift 1/2 cup sugar, flour and salt into medium bowl 5 times. Using electric mixer, beat egg whites in large (at least 4-quart) bowl until foamy. Add 2 teaspoons warm water and cream of tartar and beat until soft peaks form. Gradually add remaining 1 cup sugar and vanilla and beat until stiff but not dry. Sift sugar-flour mixture over whites 1/4 cup at a time and gently fold in.
Transfer batter to ungreased 12-cup angel food cake pan with removable bottom (do not use nonstick pan).
Bake until cake is light golden, top springs back when touched lightly and cake begins to pull away from sides of pan, about 45 minutes. Remove cake from oven. Turn cake pan upside down; place center tube of pan over narrow bottle neck or funnel. Cool cake completely.