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Angel Cake Supreme

sweet.chef's picture
Angel cake supreme is a super soft and creamy angel cake that can make a great summer dessert for ocassions. Baked with flour, eggs and sugar, the angel cake supreme can be frosted with a vanilla and sugar frosting for extra dollops of indulgence.
Ingredients
  Cake flour 1 Cup (16 tbs), sifted
  Confectioner’s sugar 2 3⁄4 Cup (44 tbs), sifted
  Egg whites 1 1⁄2 Cup (24 tbs)
  Cream of tartar 1 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Vanilla 1 1⁄2 Teaspoon
  Almond extract 1⁄4 Teaspoon
  Granulated sugar 1 Cup (16 tbs)
Directions

Sift flour with confectioners' sugar 3 times.
Beat egg whites with cream of tartar, salt vanilla, and almond extract till stiff enough to hold up in soft peaks, but still moist and glossy.
Beat in the granulated sugar 2 tablespoons at a time, continuing to beat until meringue holds stiff peaks.
Sift about 1/4 of flour mixture over whites; fold in lightly with down up and over motion, turning bowl.
Fold in remaining flour by fourths.
Bake in an ungreased 10 inch tube pan in moderate oven (375°) about 30 minutes or till done.
Invert pan, cool thoroughly.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Dish: 
Cake

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