I love Angel Food Cake! It’s so light and lends itself to so many toppings! Even after a huge meal, you can manage to have a piece of this cake without feeling guilty or “full”. With this cake, I used huckleberries that my cousin brought me from Oregon..the greatest place to find them! I remember as a kid going there with my grandma and picking huckleberries for hours on end. Of course, they are tiny and it takes forever to fill a gallon bucket…but it was so worth it! We would end up with the BEST jam ever! So..I thought, here is an ode to my childhood of picking huckleberries and enjoying them with a great, light cake. Cake flour is essential for a light, fluffy cake so don’t replace with regular flour. Enjoy!
1 cup cake flour
3/4 cup sugar
2 tablespoons sugar
12 large egg whites at room temperature
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
3/4 cup sugar
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract
Preheat oven to 375F. Sift the cake flour and 3/4 cup + 2 Tbsp sugar; set aside. Combine the extracts in a small bowl; set aside. Beat egg whites, cream of tartar and salt until it forms soft peaks. Add the other 3/4 cup of sugar slowly, then beat on high until stiff peaks form. Beating on LOW, add flour mixture and extracts slowly or mix by hand, folding the ingredients in slowly. Spoon into an angel food cake pan (do not grease the pan). Move a knife through batter to remove air pockets.
Bake 30-35 minutes or until top springs back when touched lightly with finger.Invert pan onto a tin funnel to cool completely of if you have an angel food cake pan with “feet” place upside down onto a sheet pan. Let cool at least 2 hours.To remove the cake from your pan run a knife around the rim of the cake pan just to get the ‘crust’ away from the pan.Firmly tap the pan upside down until the cake releases (the top of the cake will now be the bottom).Place onto a plate and spoon topping over the top.
2 c. huckleberries
1/3 c. sugar
2 T. lemon juice
2 T. cornstarch
1 1/2 tsp. water
In a saucepan over medium heat add huckleberries, sugar and lemon juice. Bring to a boil and reduce heat. Simmer for 5-8 minutes.
In a small bowl combine the cornstarch and water. Slowly stir into the huckleberry sauce and heat until combined and thickened.
Beijos e Tchau!