It's the time of year for angel food cake.
The most traditional way of serving angel food cake is with whipped cream and strawberries.
But how about some of these:
• Split it and fill with lemon curd.
• Add cocoa powder to the batter for chocolate angel food cake.
• Add orange or lemon extract to the batter.
• Split the cake and fill with a variety of fresh fruit.
• Frost the entire cake with seven-minute frosting for a dramatic-looking dessert.
Here's a recipe from Tulsa World reader Martha Veech. She says it's her favorite angel food cake recipe, and she thinks it's the powdered sugar that makes the difference.
ANGEL FOOD CAKE
13 extra large eggs, separated
1 ½ teaspoons cream of tartar
1 heaping cup granulated sugar
1 ½ teaspoons vanilla extract
½ teaspoon almond extract
¼ teaspoon salt
1 cup cake flour
1 ½ cups powdered sugar
1. Separate eggs, as you will just need the egg whites for this recipe.
2. To the 13 egg whites, add cream of tartar, and beat until fluffy. Add sugar, extracts and salt. Beat until stiff peaks form.
3. In a different bowl, mix together cake flour and powdered sugar. Fold into egg whites.
4. Bake in an ungreased tube pan at 375 degrees for 30 to 35 minutes.
