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Angel Food Cake
Reviews: 198
Ingredients:
-
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)
- 1⁄2 cup confectioners’ sugar
- 12⁄3 cups egg whites (12 to 14 large egg whites)
- 11⁄2 teaspoons cream of tartar
- 1⁄2 teaspoon salt
- 11⁄4 cups granulated sugar
- 2 teaspoons vanilla extract
- 1⁄2 teaspoon almond extract
How to make
Angel Food Cake
Angel Food Cake
- 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.
Comments for
Angel Food Cake
Angel Food Cake
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