I like desserts, who doesn’t? Sometimes I just want a little light treat, that can also double as a breakfast for the girls on the weekend when they get up at 6 am and I want to sleep in. Yeah, I know, but don’t judge! Sometimes I just need to sleep, and when your kids are all older you will again have the lovely feeling of being rested as well. Now that my kids are getting older it is easier for me to stay in bed for a couple of extra hours while they eat, play computer, and watch cartoons.
Angel Food Cake
- 1 ¾ cup sugar or sugar alternative (Splenda)
- ¼ teaspoon salt
- 1 cup flour (sifted)
- 12 egg whites (room temperature is best)
- 1/3 cup warm (not hot) water
- 1 teaspoon orange extract (you can also use vanilla or lemon depending on what you like)
- 1 ½ teaspoons cream of tartar
- Preheat Oven to 350 degrees.
- Process sugar in a food processor until it is super fine, at least 1 ½ to 2 minutes. Separate sugar in half. Set half of the sugar aside; sift the other half with the salt and flour.
- In a mixer using the whisk: Combine egg whites, water, extract, and cream of tartar for 2 minutes on low. Slowly sift the sugar in, beating on medium speed. Once you have medium peaks, sift in the flour/sugar/salt mixture just to cover the top of the foamy tips. USING A SPATULA fold in the flour mixture slowly. Continue until the flour is mixed in completely.
- Spoon mixture into UN-GREASED tube or bunt pan or your choice.
- Bake for 35 minutes and check doneness with a skewer. It needs to come out clean. The top should be cracked and dry, not sticky.
- Cool upside down on a cooling rack for at least an hour before removing it from the pan. Cool completely before cutting to avoid tearing.
- Add berries and cream of your choice if wanted.
My girls will eat the cake for breakfast with fruit and no cream. We don’t do it every week but once in a while it is a great treat for both after dinner, and breakfast in the morning.