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Heavenly Angel Food Cake

Holidaycooking's picture
Ingredients
  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)
  Salt 1⁄2 Teaspoon
  Cream of tartar 1 1⁄2 Teaspoon
  Vanilla extract 1 Teaspoon
  Almond extract 1⁄2 Teaspoon
Directions

Preheat oven to 375°F (190°C).
Sift flour and 3/4 cup (200 ml) sugar together twice; set aside.
Assemble Mixer.
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

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake

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