There are certain foods that we sometimes hesitate to make because we think they are too difficult for a novice baker. One of those is angel food cake.

I had never made an angel food cake until I was hired as a spokesperson for the Domino Sugar Company. At that time, they were promoting a new flavored confectioners’ sugar. One of the recipes I had to make and present on television was a strawberry angel food cake. I learned that making angel food cake is not difficult at all. Although this new product didn’t stay on the market very long, their recipe for angel food cake is still a favorite. I make it now with their regular confectioners’ sugar.

Remember when making angel food cake, the main ingredient, egg white, should be allowed to come to room temperature before beating. These slightly warm egg whites will beat to a greater volume than cold ones from the refrigerator. You can tell that your egg whites are well-beaten, if they stand in stiff peaks when the beaters are lifted. They should be moist and glossy and when tilted, they should not slide in the bowl.

There is nothing quite like a freshly baked angel food cake, but if you are not quite ready to try your hand at baking one, you might like the following Frozen Rainbow Dessert, which can be made with a store-bought angel food cake. My friend, Brenda Freeman, found this recipe in an old cookbook and shared it with me. I can just imagine the smile on youngsters’ faces when you serve them a piece of this colorful dessert.

Frozen Rainbow Dessert

1 angel food cake
3 pkg. fruit flavored gelatin (1 each orange, strawberry, and lime)
1 can mandarin oranges, drained
1 pkg. frozen strawberries, thawed
1 small can crushed pineapple, drained
1/2 gal. vanilla ice cream, softened

Cut angel food cake into bite size pieces. Place 1/3 into 3 different bowls. Pour dry gelatin over cake, making a bowl of orange cake, strawberry cake and lime cake by tossing to cover cake with gelatin. In large tube pan, place layer of orange cdake; top with mandarin oranges. Top with layer of ice cream. Second layer is strawberry cake, then strawberries, then ice cream. Third layer is lime cake, then crushed pineapple and topped with ice cream. Place in freezer. When ready to serve, run knife around edge of pan to loosen. Press bottom of tube pan and lift out. Slice dessert and serve. Can be refrozen.

Angel Food Cake

11/4 cups confectioners’ sugar
1 cup cake flour
11/2 cups egg whites (12 to 14 egg whites)
11/2 teaspoons cream of tartar
11/2 teaspoons vanilla extract
1/4 teaspoon salt
1/4 teaspoon almond extract
1 cup granulated sugar

Preheat oven to 375 degrees F. In small bowl, stir confectioners’ sugar and flour; set aside. In a large bowl, add egg whites, cream of tartar, vanilla, salt and almond extract and beat at high speed until well mixed.

Beating at high speed, sprinkle in granulated sugar, 2 tablespoons at a time; beat just until sugar dissolves and whites form stiff peaks. Do NOT scrape bowl during beating. With rubber spatula, fold in flour mixture, about 1/4 cup at a time, just until flour disappears. Pour mixture into ungreased 10-inch tube pan and with spatula, cut through batter to break any large air bubbles.

Bake 35 minutes or until top of cake springs back when lightly touched with finger. Any cracks on surface should look dry. Invert cake in pan on funnel; cool completely. With spatula, loosen cake from pan and remove to plate. Makes 12 servings.