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Angel Food Cake

sweet.chef's picture
Ingredients
  Sifted cake flour 1 Cup (16 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Egg whites 1 1⁄2 Cup (24 tbs)
  Cream of tartar 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Vanilla extract 1 Teaspoon
  Almond extract 1⁄2 Teaspoon
Directions

1. Sift the flour and 3/4 cup sugar together four times; set aside.
2. Beat egg whites with cream of tartar, salt, and extracts until stiff, not dry, peaks are formed. Lightly fold in remaining sugar, 2 tablespoons at a time.
3. Gently folding until blended after each addition, sift about 4 tablespoons of the flour mixture at a time over meringue. Carefully slide batter into an ungreased 10-inch tube pan, turning pan as batter is poured. Cut through batter with knife or spatula to break large air bubbles.
4. Bake at 350°F about 45 minutes, or until cake tests done.
5. Immediately invert pan and cool cake completely. Cut around cake with a pointed knife, loosen gently with a spatula, and remove cake from pan.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Interest: 
Everyday

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