Homemade Angel Food Cake
Ingredients
- 1 C. cake flour
- 1 C. confectioners sugar
- 1 1/2 C. egg whites (about 12)
- 1 tsp. cream of tartar
- Pinch salt
- 1 tsp. vanilla extract
- 1 1/4 C. sugar
- Frosting:
- 1 7 oz. plain milk chocolate candy bar
- 2 C. whipping cream
- 3 Tbs. confectioners’ sugar
- 1 tsp. vanilla extract
- Chocolate shavings, optional
Directions
Sift flour and confectioners sugar together twice; set aside. In a mixing bowl, beat egg whites, cream of tartar and salt on medium speed until soft peaks form. Add vanilla. Gradually beat in sugar, about 2 Tbs. at a time, until stiff peaks form, scraping bowl occasionally. Gradually fold in flour mixture, about 1/2 C. at a time. Pour into an ungreased 10-inch tube pan. Bake at 325 for 50-60 minutes or until lightly browned and entire top appears dry. Immediately invert cake pan onto a wire rack; cool completely, about 1 hour.
For frosting, melt the candy bar in a microwave or double boiler; cool for 5 minutes. In a mixing bowl, beat cream and sugar until stiff peaks form; stir in vanilla. Fold in melted chocolate. Run a knife around sides of cake and remove to a serving plate; frost top and sides. Garnish with chocolate shavings if desired. Store in the refrigerator.
Yield: 12-16 servings
