Heavenly Angel Food Cake
|Sifted cake flour||250 Milliliter (1 Cup)|
|Sugar||450 Milliliter (1 3/4 Cups)|
|Egg whites||375 Milliliter (1 Dozen Eggs Or 1 1/2 Cups, At Room Temperature)|
|Cream of tartar||1 1⁄2 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Almond extract||1⁄2 Teaspoon|
Preheat oven to 375°F (190°C).
Sift flour and 3/4 cup (200 ml) sugar together twice; set aside.
In large mixer bowl, beat egg whites and salt at MEDIUM-LOW then at HIGH for about 1 minute, or until whites barely hold peaks and are still very moist and slightly foamy.
Beating at HIGH, add 1 cup (250 ml) sugar in 2-tablespoon (30 ml) portions.
Beat until mixture holds a peak but tip of peak folds over.
With rubber spatula, scrape sides of bowl.
Sift all of flour-sugar mixture over top of batter.
Fold mixture at LOW.
Pour batter into ungreased 10-inch (25 cm) tube pan.
Cut through batter with rubber spatula.
Bake in preheated oven for 40 minutes.
Invert cake and let cake cool completely
Serving size: Complete recipe
Calories 2866 Calories from Fat 24
% Daily Value*
Total Fat 3 g4.3%
Saturated Fat 0.32 g1.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1600.9 mg66.7%
Total Carbohydrates 653 g217.7%
Dietary Fiber 4.3 g17.1%
Sugars 453.9 g
Protein 61 g122.7%
Vitamin A Vitamin C
Calcium 6.7% Iron 105.2%
*Based on a 2000 Calorie diet