October 10th is National Angel Food Cake Day in the United Stated. We devote this day to the delicious fluffy cake that originated in the U.S. and has been popular since the 19th century.
The first recipe for this cake was published in 1871. It was titled “Snow-Drift Cake” and in 1886, the name “Angel Food Cake” was mentioned for the first time most likely because of its airy light texture.
- Preheat oven to 350 degrees F.
- In a food processor spin sugar about 2 minutes until it is superfine.
- Sift half of the sugar with the salt the flour, setting the remaining sugar aside.
- In a large bowl, whisk egg whites, water, orange extract, and cream of tartar thoroughly.
- Once combined well (about two minutes), switch to a hand mixer or stand mixer and slowly sift the reserved sugar, beating continuously at medium speed until medium peaks are formed.
- One you have medium peaks, sift enough of the flour mixture in to dust the top of the foam, and fold in gently with a rubber spatula. Continue to do this until all of the flour mixture is added.
- Carefully spoon mixture into an ungreased tube pan.
- Bake for 35 minutes, and check for doneness with a wooden skewer.
- Cool upside down on cooling rack for at least an hour before removing from pan.