Springtime is the perfect season to master an angel food cake. The light, airy, and spongy dessert is wonderfully versatile. It can be served with strawberries and whipped cream for an upscale take on classic strawberry shortcake. Or offer it with coconut ice cream and mango sauce for a tropical-inspired treat. Or plate it with chocolate sauce and raspberries for a decadent dish. Or . . . see, the possibilities for angel food cake are endless! It's simple to make: it's basically a bunch of whipped egg whites sprinkled with a little flour and sugar. The key is to fold the dry ingredients in very gently and carefully. To check out the recipe, keep reading.
1 cup cake flour (spooned and leveled) Serves 8.
1/4 teaspoon salt
12 large egg whites, room temperature
1 teaspoon cream of tartar
1 1/4 cups sugar
2 teaspoons pure vanilla extract
To make it chocolate angel food cake: Replace 1/4 cup cake flour with 1/4 cup unsweetened cocoa powder; reduce vanilla extract to 1 teaspoon.
1 cup cake flour (spooned and leveled)