Simple Angel Food Cake
|Sugar||1 1⁄2 Cup (24 tbs) (Preferably Super Fine)|
|Cake flour||1 Cup (16 tbs)|
|Egg whites||1 1⁄2 Cup (24 tbs) (10 To 12 Large Eggs At Room Temperature)|
|Warm water||1 Tablespoon|
|Cream of tartar||1 1⁄2 Teaspoon|
|Vanilla extract||1⁄2 Teaspoon|
|Almond extract||1⁄2 Teaspoon|
Preheat the oven to 350 degrees.
Place sugar in a food processor and process for about 2 minutes until sugar is super fine. Set aside.
Sift the flour and 3/4 cup sugar 4 times. Set aside.
Place the egg whites, water, cream of tartar, salt, vanilla extract and almond extract into a mixer bowl. Beat the egg whites – on medium speed – until soft peaks start to form – about 3 minutes.
Add the remaining 3/4 cup sugar to the egg whites a spoon at a time. Beat for another 3 minutes – until stiffer peaks form and eggs are glossy. Do not over-beat!
Transfer the beaten eggs into a large bowl. Sift enough of the flour/sugar mixture to cover the eggs. Fold carefully but quickly. DO this for about 6 times.
Carefully spoon batter into a 10 inch tube pan. Run a knife in cake a couple times to get rid of any air pockets. Level with spatula and place in oven.
Bake cake for 35 to 49 minutes – until top is light brown and cake springs back when touched.
Invert cake pan onto a colander, bottle neck or funnel. Cook down for 1 hour.
Run a knife around the edges of the cake and remove from mold. Enjoy!
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