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Angel Food Cake
David Carter
1st place winner in the 2010 Logan County Fair Cake Classic
1 ¼ c. powdered sugar
1 c. cake flour
1 ½ cups egg whites, room temperature
1 ½ tsp. cream of tartar
1 ½ tsp. vanilla extract
¼ tsp. salt
1 c. granulated sugar
Preheat oven to 375⁰F. In small bowl, sift together
confectioners’ sugar and cake flour; set aside. Add egg whites
and cream of tartar, vanilla extract, and salt to large bowl
and, with mixer at high speed, beat until well mixed. Beating at
high speed, sprinkle in sugar, 2 tablespoons at a time; beat
just until sugar dissolves and whites form stiff peaks. Do not
scrape bowl during beating. With rubber spatula, fold in flour
mixture, about ¼ at a time, just until flour disappears. Pour
mixture into ungreased 10-inch tube pan and with spatula, cut
through batter to break any large air bubbles. Bake 35 minutes
or until top of cake springs back when lightly touched with
finger. Any cracks on surface should look dry. Invert cake in
pan on funnel; cool completely. With spatula, loosen cake from
pan and remove to plate.
Buttercream Frosting:
½ c. butter
½ c. shortening
1 tsp. vanilla
4 c. confectioners’ sugar
2 tablespoons cream
Cream butter and shortening with mixer. Add vanilla. Gradually
add sugar, one cup at a time, beating well on medium speed.
Scrape sides and bottom of bowl often. When all sugar has been
mixed in, icing will appear dry. Add milk and beat at a medium
speed until light and fluffy. Keep icing covered with a damp
cloth and ready to use.
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