In my many years nestled in the heartland, I’ve come to treasure the simple elegance of an Angel Food Cake.

This light and airy confection is a wistful homage to times gone by when everything was homemade, and you knew each person who had a hand in your meal.

The Angel Food Cake is a sweet symbol of ingenuity, born in the 19th century right here, where American bakers with an abundance of egg whites sought new and exciting ways to satisfy their sweet tooth.

Imagine the joy and pride they must have felt, whisking up a dessert as ethereal as the angels themselves!

Now, it’s your turn to carry on this delightful legacy.

This cake, with its tender crumb and pale, pristine color, is perfect for celebrations, for sighing over during afternoon teas, or simply when your spirit needs a little lift.

Paired with fresh berries, a dollop of whipped cream, or even a drizzle of a simple glaze, Angel Food Cake is versatile.

In the warmer months, serve it alongside a compote made from rhubarb and strawberries picked from your own garden or local market.

When the leaves start to fall, a side of homemade apple butter can infuse a touch of harvest flavor.

Angel Food Cake in a Bundt Pan

Servings: ~ 12 servings

Ingredients:

– 1 1/4 cups of cake flour, sifted
– 1 3/4 cups of superfine sugar, divided
– 1/4 teaspoon of salt
– 12 large egg whites, at room temperature
– 1 teaspoon of cream of tartar
– 2 teaspoons of pure vanilla extract

Directions:

1. Preheat your oven to 350 degrees F (175 degrees C), and have your 10-inch Bundt pan at the ready, ungreased, as typical for angel food cakes.

2. In a bowl, sift together the cake flour, half of the sugar (7/8 cup), and salt, repeating the process three times to aerate and fully combine. Set the mixture aside.

3. In a large, spotlessly clean bowl, beat the egg whites until foamy using a hand mixer or stand mixer fitted with a whisk attachment. Add the cream of tartar and continue beating until soft peaks form.

4. Gradually add the remaining sugar (7/8 cup) while continuing to whisk, and then beat on medium-high until the egg whites reach stiff peaks.

5. Gently fold in the vanilla extract, taking care not to deflate the whipped whites.

6. Gradically sieve and fold in the flour mixture, about a quarter at a time, carefully incorporating it without losing the volume of the batter.

7. Spoon the batter into the Bundt pan and smooth the top with a spatula. Gently tap the pan on the counter to release any large air bubbles.

8. Bake for about 35-40 minutes, or until the cake is golden and springs back when lightly touched.

9. Remove from the oven and invert the pan on a cooling rack. Let it cool completely in the pan, upside down, which could take at least an hour.

10. Once cool, run a knife around the edges and center of the Bundt pan to loosen the cake, then gently invert onto a serving plate.

Variations & Tips:

– For a citrusy zing, add a teaspoon of finely grated lemon or orange zest to the egg whites just before folding in the flour.

– Almond or coconut extract can replace the vanilla for a subtle twist that pairs beautifully with fruit toppings.

– Make sure your egg whites are at room temperature to achieve the finest volume when whipped.

– It’s vital to not grease the Bundt pan, as the batter needs to cling to the sides to rise properly during baking.

– If you don’t have superfine sugar, pulse regular granulated sugar in a food processor to make it finer before measuring.

– Store leftovers, if there are any, in an airtight container to keep the cake as moist as the day it was baked.

Embrace this Angel Food Cake recipe, just as you would an old friend, and let its timeless flavors renew traditions in your own kitchen.