Angel food cake, or a great use of eggs

Now that we have so many eggs we are finding good uses for them, particularly for the whites, so as not to have problems with cholesterol.   Angle food cake is a great way to use some eggs.  It calls for

1 3/4 cups sugar

1/4 teaspoon salt

1 cup cake flour, sifted (you can substitute 1 cup of all purpose flower, less 2 TBS and 2 TBS corn starch)

12 egg whites (the closer to room temperature the better) (you  can keep the yokes for custards or ice cream)

1/3 cup warm water

 Extract of your choice

 

Here are the directions:

In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.

In a large bowl, whisk to thoroughly combine egg whites, water, and extract. 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. Medium peeks are shown below.

Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
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).
Cool upside down on cooling rack for at least an hour before removing from pan.

This cake is best served with berries of some kind, we used strawberries cut up, smashed and drizzled with honey, similar to how one would prepare strawberry shortcake.