Sugar-Coated Sundays: Angel Food Cake

Last month Mike was in a wedding.  It was kind of epic.  I had to work, and then pick up the kids so I missed things - which was kind of a bummer because I knew the couple too.  But my favorite story from the night was that Mike "caught" the garter.  Ha!  Now he's really stuck with me.

I'm told this is how things happened.

Mike stepped way off to the right with another groomsman (who's already engaged).  The groom aimed over his left shoulder, where most of the eligible young men had gathered.  Then it happened.  James - the groom - let the garter fly, and instead of flying left it hooked right and landed right between Mike's feet.  I still giggle when I think of the look of shock on his face.

Oh I love it!

Ok.  I have to make amends now.  I'm getting a dirty look for mentioning "the wedding incident."  (YES!)  Mike sent me a text this week that said: Angel food cake sounds awesome.  I agreed and asked if that was a request.  No answer.  Then Tuesday I found a 40% off 1 Wilton bakeware item in this month's BHG.  I took that as a sign that cake needed to happen.  And here we are!

Angel Food Cake
from Alton Brown

Ingredients:
1 3/4 cups sugar
1/4 teaspoon salt
1 cup cake flour, sifted  {I'm substituting 1 7/8 cups all-purpose flour + 1/8 cup cornstarch}
12  egg whites (the closer to room temperature  the better)
1/3 cup warm water
1 teaspoon orange extract, or extract of your choice  {I went vanilla}
1 1/2 teaspoons cream of tartar
1 can of vanilla frosting, optional

Directions:

1. Preheat oven to 350 degrees F.
2. In a food processor, spin sugar about 2 minutes until it is superfine.  Sift half of the sugar with the salt and cake flour, setting the remaining sugar aside.
3. In a large bowl, use a balloon whisk to thoroughly combine egg white, water, extract, and cream of tartar.  After 2 minutes, switch to a hand mixer.  Slowly sift the reserved sugar,beating continuously at medium speed.  Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam.  Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
4. Carefully spoon mixture into an ungreased tube pan.  Bake for 35 minutes before checking for doneness with a wooden skewer.  (When inserted halfway between the inner and outer wall, the skewer should come out dry).
5. Cool upside down on cooling rack for at least an hour before removing from pan.

Mike has a tradition that you have to use an entire can of vanilla frosting to coat the angel food cake.  Make the entire can of frosting fit - however you can.  Done and done.