Angel Cake

My mom taught me this recipe way back when I was still in high school. It's been my personal favorite because with Angel Cake, you can never go wrong. It still tastes yummy by itself. Very light and fluffy. You don't have to put frosting or icing on it to make it more tasty. Actually, when I think about it, I can't really identify any frosting that would go well with it. I guess it's better off without any.

This cake only uses the egg whites of the egg. And since I don't want to waste the eggyolks (it uses around 8-10 eggs depending on the size), then I make the eggyolks into Leche Flan (Custard) which also uses around that much egg yolks. So it's still a win-win for me. : )

1 1/4 cups cake flour

1/2 cup sugar

1 1/2 cups egg whites

1 1/2 tsp cream of tartar

1 tsp vanilla

1/2 tsp salt

1/4 tsp almond extract

1 1/4 cups sugar

Combine flour and 1/2 cup sugar and sift together three times. Beat egg whites, flavoring and salt until foamy. Add cream of tartar and beat until egg white form stiff peaks, but not dry. Add sugar 2 tablespoons at a time until sugar is well-blended. After last addition, beat until meringue is firm and holds stiff, straight peaks.

Place flour and sugar mixture in a sifter and sift about 4 tablespoons at a time over the entire surface of the meringue. Fold gently until blended. Push batter into an ungreased angel cake pan, careful not to stir it. Cut through the batter with a knife to break air bubbles.

Bake for 30-40 minutes in medium heat.