Angel Food Cake
Instructions:
Angel food cake, beloved for its clean flavor and light texture, has an added attraction—it’s lowfat. 1 cup cake flour (not self-rising) 1â„2 cup confectioners’ sugar 12â„3 cups egg whites (12 to 14 large egg whites) 11â„2 teaspoons cream of tartar 1â„2 teaspoon salt 11â„4 cups granulated sugar 2 teaspoons vanilla extract 1â„2 teaspoon almond extract
Makes 16 servings. Prep: 30 minutes Bake: 35 minutes
- Preheat oven to 375°F. Sift flour and confectioners’ sugar through sieve set over small bowl.
- In large bowl, with mixer at medium speed, beat egg whites, cream of tartar, and salt until foamy. Increase speed to medium-high; beat until soft peaks form when beaters are lifted. Sprinkle in granulated sugar, 2 tablespoons at a time, beating until sugar has dissolved and egg whites stand in stiff, glossy peaks when beaters are lifted. Beat in vanilla and almond extracts.
- Transfer egg-white mixture to larger bowl. Sift flour mixture, one-third at a time, over beaten egg whites; fold in with rubber spatula just until flour mixture is no longer visible. Do not overmix.
- Scrape batter into ungreased 9- to 10-inch tube pan; spread evenly. Bake until cake springs back when lightly pressed, 35 to 40 minutes. Invert cake in pan onto large metal funnel or bottle; cool completely in pan. Run thin knife around cake to loosen from side and center tube of pan. Remove from pan and place on cake plate.