With Father's Day past us, the grill has been covered up, and new tools put away, there is one thing that was left out, which was my GIANT Angel Food Cake that I made for my dad that's so big that he got to enjoy it 3 days after his special day. Light and fluffy, white as a cloud in the sky, this was my first attempt at this delicate and spongy dessert. Topped with some fresh berries, it's simple, yet extremely flavorful.
Angel Food Cake
1 3/4 cups sugar (ground very fine in food processor)
1/4 tsp. salt
1 cup cake flour, sifted
12 egg whites at room temperature
1/3 cup warm water
1 tsp. orange or lemon extract
1 1/2 tsp. cream of tartar
Preheat oven to 350 degrees.
Sift half of the sugar in with the salt and flour, setting the remaining sugar aside.
In a stand mixer, use the whisk attachment to combine egg whites, water, extract, and cream of tartar for 2 minutes. SLowly sift in the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
Carefully spoon mixture into ungreased tube pan. Bake for 35 minutes, then check for doneness. Cool upside down on cooling rack for at least an hour before removing from pan.