When most people think about angels, heavenly beings with glorious wings come to mind. Images of fluffy clouds and and brilliant, blue skies abound in our heads. We don’t tend to gather up thoughts of earthbound people, but when it comes to angels on earth, mothers are at the top of the list.
Last year was difficult for mothers everywhere. When we can’t see our loved ones and place a comforting arm around them, or embrace with a loving hug, we are reminded how fragile life is and how we should cherish one another. We can be grateful for this year’s step forward with vaccines, and the promise of being able to gather together once again. One of my favorite Bible verses is, “This too shall pass.” And we can be assured, bad times will pass by eventually.
Many will be unable to celebrate Mother’s day like they had hoped. The pandemic took so many mothers away from their children, and still many mother’s have been long gone from this earthly realm, but we can celebrate that we have mothers to honor, and those who are missing mama this year, or for many years gone by, can still say we were privileged to have angels in our midst.
I made this angel food cake for my mother a little early this year as it has been a tough road for her lately. A broken arm from a fall, health issues, and just the struggle of the pandemic have got her down. But not for long. This cake perked her right up. It can be fussy to prepare, but just allow enough time to organize your ingredients and take it all step-by-step and you will have a cake that is truly fit for any angels in your life.
Mother’s Day Angel Food Cake
1 1/4 cups sifted cake flour
1/2 cup sifted granulated sugar
1 1/2 cups egg whites, at room temperature
1/4 tsp. salt
1 1/4 tsp. cream of tartar
1 tsp. vanilla extract
1 tsp. almond extract
1 1/3 cups sifted granulated sugar
Preheat oven to 375*. (If using a dark metal pan, heat oven to 360*.)
Sift cake flour and 1/2 cup of sugar together four times. Set aside. Combine egg whites, salt, cream of tartar, and extracts in a large bowl. Beat with an electric or stand mixer, until moist, soft, peaks form. Add remaining sugar in four additions, blending well each time.
By hand, carefully fold in the cake flour -sugar mixture into the egg white mixture in four additions until well blended. Pour batter into an ungreased 10-inch tube pan. Bake for 35-40 minutes.
Remove cake from oven and turn the tube pan upside down so that it can rest on the attached legs of the pan. If the tube pan doesn’t have legs, invert the pan onto the top of the neck of a bottle or funnel so air is allowed to circulate underneath. You can use various items around the house to prop the pan up, just be sure the cake is lifted up off any flat surface. Allow cake to cool for one and a half hours. Once cake is cool, loosen the sides of the cake from the pan with a thin-edged knife or frosting spatula. Remove from pan.
Garnish with fresh fruit and whipped cream if desired.
Note: If the cake sticks to the pan after loosening it from sides, allow it to sit upside down on a cake stand. You may have to tap the pan in places to allow the cake to loosen completely.
Always make sure to use an ungreased tube pan. A greased pan will not allow the batter to “grip,” the sides of the pan and the cake will not rise.