Have you ever made homemade Angel Food Cake?! It is one of the most interesting baking processes, in my opinion. It takes A LOT of eggs and a food processor, so if you don't have those things.... the box mix works just fine (lol).
If I didn't have the wonderful Aliyah Marie coming on "Sweet Talks" I would have made it from Betty Crocker's (just add water) box mix, but I had to impress her right?! I had to fill her tummy with joy so I could trap her into being my friend HAHA! Guys, it worked!
Enough chit-chat, here is the recipe:
1-1/4 cups egg whites (about 12 eggs)
1-1/2 cups sugar, divided
1 cup cake flour
1-1/4 teaspoons cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon orange extract
Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside.
Place oven rack in the lowest position. Preheat oven to 350°. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.
Gently spoon into an ungreased 10-in. tube pan. OR if you don't have an angel food cake pan, this recipe makes 1 9-inch loaf pan + 8-inch Bundt pan. Cut through batter with a knife to remove air pockets. Bake until lightly browned and entire top appears dry, 35-40 minutes. Immediately invert pan; cool completely, about 2 hour.
Run a knife around side and center tube of pan. Remove cake to a serving plate.
*Recipe adapted from Taste of Home
Watch the full episode of "Sweet Talks" with Aliyah Marie to learn more about her journey with mental health, healing, and social media! (and watch us bake this yummy #fatfree angel food cake!) https://youtu.be/MmYbcymr_-Q