Honey Angel Food Cake

1. Wash Up.

2. Preheat oven to 350ºF. Mix Dry Ingredients. In a medium size bowl, whisk together the flour, salt and half of the sugar. Set aside.

3. Whip Egg Whites: In the bowl of a standing mixer fitted with a whisk attachment, add the egg whites, 1/3 cup warm water, cream of tartar and vanilla extract. Beat the mixture just until foamy. With the mixer running, slowly add in the reserved sugar. Beat on medium-high speed until medium peaks form (peaks will stand, but will then droop slightly after a few minutes).

4. Finish Batter: Remove bowl from the mixer. Dust the top of the egg whites with some of the flour mixture and fold in gently with a spatula. Toss the sprinkles into the remaining flour mixture. Fold the sprinkle flour mixture into the batter in two parts, being mindful to fold well each time.

5. Bake Cake: Spoon mixture into an ungreased angel food cake pan (we use a solid bottom non-stick, but a removable bottom works great too). Give a little jiggle before placing in the oven (Important: do not tap on counter and DO NOT SMOOTH TOP, just a little movement. Bake until a wooden skewer inserted in the center comes out clean (about 35 minutes).

6. Cool Cake: Cool cake upside down on a cooling rack for 2 hours before removing from pan. To remove run a knife along the outside and inside parameter of the pan and then release with a shake.

7. Make the Honey Cloud Frosting: About an hour before serving, in a large mixing bowl, whisk together egg white, sugar, honey, extract and cream of tartar. Pour in 1/2 cup BOILING water and beat on high using a hand mixer until light and fluffy, about 5-7 minutes.

To Serve: Once the cake has cooled, frost cake with Honey Cloud Frosting and decorate the top with your favorite sprinkles (be sparing on the sprinkles). Display and serve immediately.

Table Talk: Cadbury Eggs. Delightful or disgusting? GO!