The angel food cake on the right looks pretty good, right? It was purchased at Wal-Mart and trust me, this cake is the exact opposite of heavenly. Read the ingredient list that follows and determine for yourself if this cake should be sold in stores.
EGG WHITES, SUGAR, ENRICHED FLOUR BLEACHED (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), CONTAINS LESS THAN 2% OF EACH OF THE FOLLOWING: CANOLA OIL AND/OR SOYBEAN OIL, SALT, CORN STARCH, CALCIUM SULFATE, MONOCALCIUM PHOSPHATE, SOY LECITHIN, BAKING SODA, FUMARIC ACID, PROPYLENE GLYCOL, SODIUM PROPIONATE PRESERVATIVE, SODIUM ALUMINUM SULFATE, PARTIALLY HYDROGENATED COTTONSEED OIL AND/OR PARTIALLY HYDROGENATED CANOLA OIL, NATURAL AND ARTIFICIAL FLAVOR, SODIUM LAURYL SULFATE, CARAMEL COLOR WITH SULFITES, ETHYL ALCOHOL, TBHQ PRESERVATIVE, CITRIC ACID, PRESERVATIVE.
Stop. Go back and actually read it. Don’t just skim over it this time.
People have boycotted shampoos and toothpastes for ingredients like sodium lauryl sufate because it causes cancer in some people. Can you imagine what would happen if we actually ate it? Think of how many people do. Instead of finding a cure for cancer, why don’t they just remove harmful ingredients from products sold in stores?
Nevermind. Now here’s the recipe.
YOU WILL NEED:
About 1 dozen eggs or 1 1/2 cups egg whites
1 1/4 cups confectioner’s sugar
1 cup granulated sugar
1 cup all purpose flour
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1. Separate the eggs until you have 1 1/2 cups of egg whites. Measure out the eggs as you crack them so you don’t waste any. Save the egg yolks for something I’ll be posting in a few days :). Let the eggs stand at room temperature for half an hour.
2. While waiting, sift together confectioner’s sugar and flour three times and set aside. Preheat the oven to 350°F.
3. Add the cream of tartar and extracts to the eggs and beat on high speed.
4. Gradually add the sugar and continue beating until stiff peaks form.
5. Fold the flour mixture into the eggs, about 1/4 cup at a time. Fold just until the flour is no longer visible.
6. Bake the cake for 40-45 minutes or until the cake springs back when you touch it.
7. Invert pan and cool completely before removing from pan.
After I tried the first bite of this cake, I knew I would never be able to eat a store-bought angel food cake again.