Angel Food Cake

I made an angel food cake recently for my daughter-in-law's birthday.  We layered it with fresh strawberries and whipped cream for a light dessert.

Here's a recipe from my trusted "Fannie Farmer" cookbook.

Beat 8 egg whites until foamy, then add 1/4 tsp. salt and 1 tsp. cream of tartar. Continue beating until soft peaks form. Add 1 tsp. vanilla or almond extract and gradually add
1 1/4 cups sugar.  Beat until stiff.  Sift 1 cup cake flour over the egg whites and gently fold in.

Pour batter in an ungreased 10 inch tube pan. Bake at 325 degrees for 50 - 60 minutes until it tests done.  Invert the pan on a cooling rack and let it cool completely before removing it from the pan. Use a knife or spatula to loosen the cake from the sides of the pan.  It is more resilient than you might think, don't worry about hurting it!  It will come out of that pan.

By the way, this is my mother's cake pan.  God only knows how many cakes have been baked in it.
Eileen, Vince, Dave...remember Apple Cake and Hot Milk Sponge in that pan?

Here's the finished product - much better than store-bought and worth the effort!
Try it this summer with fresh fruit and whipped cream for a beautiful end to a meal.