I had tried one many years ago and it fell flat when I took it out of the oven and I have hesitated to ever try it again. But we had accumulated about 4 dozen eggs and I got brave yesterday morning. An internet friend had given me her Betty Crocker recipe that she had been using for many years so I pulled it out from the files and began.
Tip: I have always separated eggs by pouring them back and forth in the shells draining out the whites. That is what Mom always did. I just saw a chef on TV putting them into a bowl and gently scooping up the yolks in his hand. What an improvement over my old method! I did break one at a time in the bowl just in case a yolk broke.
This how it filled the pan.
And this is the first slice
DH thought it was the best one he had ever tasted but he always says that! I did agree that it was delicious and very, very tender.
Here is her recipe:
Angel Food Supreme BC style
1 cup cake flour (always sift before measuring)
12 egg whites
3/4 cup plus 2 T sugar (I sifted this too to remove any larger grains)
1-1/2 tsp cream of tartar
1/4 tsp salt
3/4 cup sugar
1-1/2 tsp vanilla
1/2 tsp almond extract (I may cut back this a little next time)
Heat over to 375°.
Stir together flour and first amount of sugar, set aside.
In large very clean mixer bowl, beat egg whites, cream of tartar and salt until foamy. Add second amount of sugar, 2 Tbls at a time, beating on very high speed until meringue holds stiff peaks.
Gently fold in flavorings. Sprinkle flour/sugar mixture over egg whites, 1/4 cup at a time, folding in gently (by hand)until flour disappears.
Push batter into ungreased tube pan. Cut through batter gently to remove air bubbles.
Bake 30-35 minutes or until top springs back and looks dry between brown patches. Mine took 35 minutes. Invert pan over tall funnel shaped bottle (I used a soy sauce bottle)leave until completely cool. Cut around sides and hole with long knife. Invert over cake plate, remove pan. I then slice between bottom of pan and cake and the cake falls directly onto the plate.
Note: Can also add chopped maraschino cherries or flaked coconut to batter before baking.
From 1972 Better Crocker cookbook.