August is a big month for us. Kaytie starts a new job – she just finished her clerkship today. I quit the restaurant business, and on Monday, I start med school. I, of course, am excited about this, but leaving my work was bittersweet. I will miss my friends there, and I’ll probably be too busy to stop for a drink.
As a parting gift, Melissa made me one of her famous angel food cakes. This, to me, is in the same class of culinary magic as homemade marshmallows. I think of angel food cake as something that is bought at the store, not made at home. Melissa has proved otherwise, and I can’t wait to make this cake myself.
Angel Food Cake
1 ¼ cups sifted flour
1 ½ cup sugar, separated in half
12 egg whites
1 ½ tsp cream of tartar
½ tsp salt
1 ½ tsp vanilla
½ tsp almond extract
Plan ahead. Set your dozen eggs on the counter and let them sit out overnight. Don’t worry – you’ll be fine.
Preheat the oven to 350.
Sift ¾ cup of sugar and the flour together. Set aside.
Combine the egg whites, cream of tartar, salt, vanilla, and almond extract. Beat with a wire whip until soft peaks form.
Gradually add ¾ cup more sugar, about 2 Tbsp at a time. Beat until the meringue holds stiff peaks.
Gradually fold in the flour/sugar mixture until it is just incorporated.
Pour the batter into an ungreased 10-inch tube pan that is 4 inches deep. Gently run a knife through the batter a couple times.
Bake 35 to 45 minutes, until a cake tester comes out clean.
Invert the pan on a cooling rack until the cake is completely cool.