This cake was awesome--it's like mainlining sugar and egg whites. Just looking at it screams "Sugar!" LOL.
As it turns out, this cake is essentially meringue with a little extra flour and sugar added in, so as you can imagine, the texture is a bit different from normal angel food cake but good--moist, light, fluffy and slightly sticky. The recipe is below, in case you'd like to try it :)
Angel Food Cake (from the Canadian Living Cookbook)
1 cup sifted cake flour
1.5 cups sugar
1.5 cups egg whites (about 12) at room temp
1 tbsp lemon juice
1 tsp cream of tartar
1/2 tsp salt
1 tsp vanilla
- Sift together flour and ¾ cup of the sugar. Set aside.
- In large mixing bowl, beat egg whites until foamy; add lemon juice, cream of tartar and salt.
- Beat until soft peaks form. Gradually add remaining sugar, 2 T at a time, beating until mixture is very stiff and glossy.
- Sift flour mixture over egg whites in 4 batches, carefully folding in each batch until well blended.
- Fold in vanilla.
- Pour into ungreased 10-inch tube pan and run a spatula through the mixture to eliminate any large air pockets.
- Bake in 350° F oven for 40-45 minutes or until cake springs back when lightly touched. Turn pan upside down and let cake hang until cool.
- Remove from pan and frost with your favourite glaze or frosting, if desired.