Mother’s day is tomorrow. Yes, tomorrow! Procrastinate? Its ok. No need to panic. Your mother still loves you. I promise. Besides, if you bake her this Angel Food Cake she’ll never know you almost forgot her special day anyways. In fact, she will probably think you’ve been planning it for quite some time! For once, your procrastination is going to pay off.
Now though, its crunch time. Let’s get busy! Go buy some eggs and start baking your momma a cake! She deserves it!
This angel food cake is divine! Its light, airy, sweet and just the right thing to wow your mom this Mother’s Day! Not to mention, it’ll save your procrastinating behind from showing up to your momma’s house without a gift! Top if with some fresh berries and whipped cream and she may even be impressed enough to forget that time she caught you sneaking out…or the time you stole the car (ahh hem…you better buy some flowers too, just to be safe.)
I should probably mention, this cake is only around 75 calories a slice and its fat free! One more reason for your mom to love you!
Angel Food Cake
Adapted from Food.com
Yields: 16 Slices
12 Large Egg Whites
1 1/2 Teaspoons Cream of Tartar
1/4 Teaspoon Salt
2/3 Cup Granulated Sugar
1/2 Teaspoon Almond Extract
1 1/2 Teaspoons Vanilla Extract
1 Cup Cake Flour
Preheat your oven to 375 degrees. Then, in the large bowl of a mixer, combine egg whites, cream of tartar, and salt. Beat at medium speed until soft peaks begin to form. Slowly add sugar and continue beating on medium speed until stiff peaks form. This will take a few minutes. Be patient. Your mother was with you.
Add the vanilla and almond extracts to your mixing bowl and beat on medium low speed until incorporated. Finally, add your cake flour slowly on low speed until thoroughly combined. Be careful to not over mix and remember to scrape the sides and bottom of the bowl as you go with a rubber spatula. If this part makes you nervous, you can fold the flour in by hand but, this will take significantly longer. I say be brave but, its up to you.
Once batter is prepared, pour into a tube pan and spread evenly. Do not spray or coat your pan with oil or butter to make it non stick. This will prevent your cake from rising.I’m sure it will still taste good but, it won’t be pretty.
I promise you, we’ll get it out of the pan in one piece.
Now, stick it in the center rack of your preheated oven and bake for 30 minutes. Once your cake is done baking, remove it from the oven and immediately flip it upside down.Allow it to cool in this position for about an hour.
Deep breaths….its not going to fall out.
Once your cake is cooled, flip it back over. Now, run a knife around the edges and center of the pan to loosen the cake. Then, slowly separate the pieces of the tube pan. Once separated, run your knife under the bottom of the cake to loosen it from the pan.
And…if you ate all of your veggies, I bet she’ll let you have a piece too!
Happy Mother’s Day!