How many of you believe that his mom is the greatest mom in the whole world raise his hand! I agree. Raising my hand too:)
I am blessed with a wonderful mom, who has always been there for me, present at every milestone I reached. She is soft, smart, fun, talented and absolutely patient. In fact, if patience had a face it would be my mom’s.
I love you mom and so proud of you and proud to apply in my life, all the beautiful things you taught me.
My daughters, Axel and Kaia, have been drawing me and making me cards all this week for Mother’s day so cute of them but I need a bigger house now with more walls to hang all their little masterpieces;-)
I wanted to bake a cake for my mom and started browsing the net for inspiration when I saw Angel Food cake. I love Angel cakes and I love the name!! Angel Food! Of course ANGELS this is what moms stand for:)
There’s a reason angel food cake is a favorite vanilla sponge cake, it’s fluffy as air, fat-free as it uses no butter or oil and tastes like heaven. It’s simple and best served with vanilla sauce, but can also be consumed with whipping cream and strawberries.
Here below I’m sharing the Angel Food Cake recipe, I found online. I actually found this same 6-ingredients-recipe almost everywhere. I prepared my cake as per LovetoKnow‘s instructions and turned out to be a success!!. Hope you’ll get the same results and get to bake your own Angel food cake.
Happy Mother’s Day!
Angel Food Cake Recipe
By Cheryl Cirelli
- 1 cup cake flour
- 1/4 teaspoon salt
- 12 large egg whites at room temperature
- 1 teaspoon cream of tartar
- 1 1/4 cups white sugar
- 2 teaspoons vanilla extract
- Preheat oven to 170 C / 350 F degrees.
- Sift flour and salt into a large bowl and set aside.
- Using a mixer, beat egg whites until they become foamy. This should take 1 minute.
- To the egg whites, add cream of tartar and beat until soft peaks begin to form.
- Continuing beating mixture on low and slowly add the sugar and beat until stiff peaks form. This takes about 2 to 3 minutes.
- Add the vanilla extract and beat to combine.
- Transfer the egg white mixture to a large bowl and begin sifting in the flour mixture.
- Gently fold until the two mixtures combine.
- Spoon the batter into an ungreased cake pan.
- To release air bubbles, run a small knife through the batter once it is in the pan.
- Bake for 40 minutes or until cake springs back when pressed lightly.
- Allow cake to cool in pan for an hour before removing.
- To remove from pan, run a knife along the edges to release and invert cake onto a plate.