So, I stumbled upon Denise’s blog
( www.twitter.com/foodfanatics, http://www.DeniseVivaldo.com, and on Facebook) via a friend Laura ( http://laurasbestrecipes.com/). The first thing I read was her Kwanzaa cake recipe regarding Sandra Lee, this article can be found on Huffington Post. Even if you are not a “foodie” this article is not to be missed. Very funny.
I don’t bake, o.k, so I bake a little but not much. I really don’t like sweets and am not a big fan of chocolate. I know a rare combination – female and no chocolate- . Every once in awhile I find something sweet that makes me go hummm, I might actually like that. This is one of those times.
This is such an easy cake recipe, even I can make it! The only thing I did differently was use store bought egg whites instead of separating my own eggs. I can’t wait till peaches come in season so I can put those on top. Actually thought of cutting the cake in half, digging an trench and filling with whip cream and strawberries or peaches or kiwi. Have not tried that yet, but come summer time I will.
Trust me, this is the easiest cake you will ever make. Definitely a keeper or as I say in my house “a go to recipe”
Thank you Denise for letting me share this.
Made with Love
The hardest part of making this cake is separating the eggs. Save the yolks for scrambled eggs or freeze them in an air-tight container for another baking project. Use a stand mixer and it only takes minutes to make this heavenly cake.
1 cup sifted cake flour
1 1/2 cups sugar
1 1/2 cups egg whites (about 12 eggs from 1968, about 7 large eggs today)
1 1/2 tsp cream of tartar (or sub equal amount lemon juice or white vinegar)
1/2 tsp salt
1 tsp vanilla (or almond extract)
Sift flour and 3/4 cup sugar together.
Beat egg whites until foamy; add cream of tartar, salt, and vanilla, beat until mixture begins to hold its shape. Gradually add remaining 3/4 cup sugar and beat until mixture is very stiff and glossy. Sift dry ingredients onto egg whites, a little at a time, and carefully fold in until well blended.
Spoon into ungreased 10-inch tube pan and run knife through mixture to break up any large air holes. Bake in preheated slow oven (325 degrees F) for about 55 minutes to 1 hour.
Invert pan on cake rack until completely cooled. Remove from pan, gently loosening edges with a thin knife if necessary.
Serve as it is or with fresh whipped cream and strawberries.
Adapted from “Cherry Angel-Food Cake” Woman’s Day Encyclopedia of Cookery Vol. 2 – 1967
