I had read a few stories about this famous tree and so while we are now on vacation on Isle of Palms, our daughter offered to take us to see it. It certainly was a treasure to see and one not to be missed.

On Johns Island in Charleston is where you will find what is commonly known as “A Lowcountry Treasure” and lovingly called Angel Oak. It is considered to be the largest live Oak Tree east of the Mississippi. This magnificent tree is estimated to be 300 to 400 years old and is  an historical site and focal point of one of the City of Charleston’s public parks.

In the 1700’s the tree was part of the estate of Abraham Waight a man of great wealth. The tree as well as the land remained in the family for generations and served as a site for the wedding of Waight’s descendants Justus Angel and Martha W. T. Angel for whom the tree is named.

Angel Oak is approximately 65 feet high with a circumference of over 25.5 feet. It shades an area of 17,000 square feet. Because of the tree the park receives over 400,00 visitors each year and is. The site chosen for many weddings, with strict restrictions necessary to preserve the tree.

If your travels take you anywhere near Charleston a visit to Angel Oak is an absolute must.

What we need now is a delicious angel dessert, which follows!

CHOCOLATE ANGEL FOOD CAKE

2 CUPS EGG WHITES

PINCH OF SALT

1 ¼ TSP CREAM OF TARTAR

1 ¼ SUGAR

1 ¼ CUPS POWDERED SUGAR

1 ¼ CUPS CAKE FLOUR

¼ CUP COCOA POWDER – unsweetened

1 ¼ TSP VANILL EXTRACT

PREHEAT OVEN TO 325º

In a medium bowl mix together powdered sugar, cake flour and cocoa. Sift all together, especially to remove lumps in powdered sugar, and set aside.

In a clean, cold bowl whip the egg whites, salt, and cream of tartar with an electric mixer on high speed until stiff peaks form. Fold in total white sugar 2 tablespoons at a time while continuing to beat. Fold in flour mixture a little at a time until all fully incorporated and stir in vanilla. Pour into a 10-inch tube pan and smooth the top.

Bake in preheated oven for 55-60 minutes until cake springs back when touched and/or a tester inserted in the center comes out clean.

Remove to a wire rack and allow to cool for 15 minutes and then turn out to cool completely.

When totally cool sprinkle with powdered sugar or frost as desired.

BUON MANGIATA!