This version of the Angel Food Cake is slightly different and doesn’t require a whole carton of eggs!
Yield: 1 – 9 or 10 inch tube pan.
- 3/4 cup water
- 3 egg whites
- 1 1/2 cups white sugar
- 1 teaspoon vanilla extract
- 1 3/4 cups cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 egg yolks
Preheat oven to 350 degrees F (175 degrees C).
Beat cold water and egg yolks together until mixture makes 1 quart – at least 10 minutes. Slowly add sugar and vanilla to egg yolk mixture, beating for at least 7 minutes.
Sift the flour, baking powder and salt together. Fold into the egg yolk mixture.
Beat egg whites until stiff peaks form and fold in smoothly to the egg yolk mixture. Pour batter into an ungreased 9 or 10 inch tube pan.
Bake at 350 degrees F (175 degrees C) for 50 minutes. Turn upside down to cool in pan for 1 hour. Loosen sides and coax from pan.