Years ago I saw this recipe. And like many others, I filed it away in the back of my mind hoping to make it one day. Now fast forward ten years later and I was browsing the Fancy Flour website. Lo and behold, that's where I saw the giant ant cake decoration. That sparked the memory of the One Thousand Ants Angel Food Cake
. Well, I wasted no time in ordering a package of the mutant giant ants. They are a must for any summer picnic.
1 3/4 cups sugar
1/4 teaspoon salt
1 cup cake flour, sifted
12 egg whites (the closer to room temperature the better)
1/3 cup warm water
1 teaspoon orange extract, or extract of your choice (I used vanilla)
1 1/2 teaspoons cream of tartar
1/4 cup of chocolate sprinkles
Preheat oven to 350 degrees F.
In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.
In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated. Gently fold in chocolate sprinkles.
Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
Cool upside down on cooling rack for at least an hour before removing from pan.
Cook's Note: Since they're easier to separate use the freshest eggs you can get.
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