ANGEL FOOD CAKE
2017-12-22
one 10-inch tube cake
1 cup sifted cake flour
1/2 cup sifted sugar
1 1/4 cups (10-12) egg whites (room temperature)
1 1/4 tsp. cream of tartar
1/4 tsp. salt
1 tsp. pure vanilla extract
1/4 tsp. almond extract
1 cup sifted sugar
Sift 1 cup flour and 1/2 cup sugar together 3 times.
Place egg whites in a large mixing bowl. Beat with wire whisk attachment of
mixer on high speed until all egg whites are foamy. Add cream of tartar,
salt
and flavorings.
Beat eggs until stiff enough to hold stiff peaks but not until dry.
Add sugar, 2 tablespoons at a time, while continuing to beat on high speed
until sugar is just blended.
Sift flour-sugar mixture over egg-white mixture about 1/4 cup at a time.
Using a silicone spatula, fold in gently but thoroughly after each addition.
Pour batter into an ungreased 10x4-inch tube pan. Smooth top of batter
evenly in pan with a wet spatula.
Bake in a preheated 350°F oven for 40-45 minutes. (Cake will not bake in
this time if your oven is not preheated for 15 minutes before putting cake
in
oven.)
Invert pan and cool cake in pan for 1 hour upside down, or until completely
cold before removing the cake. Insert a dull knife along sides to free cake
if cake is still attached after cooling.
Makes one 10-inch tube cake.
Serve with fruit, fruit syrups, whipped cream, rum sauce, etc. Angel cake is
a wonderful foundation for assembled desserts; cut the cake and fill a glass
dish with layers of angel cake, fruit and cream and refrigerate until set.
Submitted by: CM
2017-12-22
one 10-inch tube cake
1 cup sifted cake flour
1/2 cup sifted sugar
1 1/4 cups (10-12) egg whites (room temperature)
1 1/4 tsp. cream of tartar
1/4 tsp. salt
1 tsp. pure vanilla extract
1/4 tsp. almond extract
1 cup sifted sugar
Sift 1 cup flour and 1/2 cup sugar together 3 times.
Place egg whites in a large mixing bowl. Beat with wire whisk attachment of
mixer on high speed until all egg whites are foamy. Add cream of tartar,
salt
and flavorings.
Beat eggs until stiff enough to hold stiff peaks but not until dry.
Add sugar, 2 tablespoons at a time, while continuing to beat on high speed
until sugar is just blended.
Sift flour-sugar mixture over egg-white mixture about 1/4 cup at a time.
Using a silicone spatula, fold in gently but thoroughly after each addition.
Pour batter into an ungreased 10x4-inch tube pan. Smooth top of batter
evenly in pan with a wet spatula.
Bake in a preheated 350°F oven for 40-45 minutes. (Cake will not bake in
this time if your oven is not preheated for 15 minutes before putting cake
in
oven.)
Invert pan and cool cake in pan for 1 hour upside down, or until completely
cold before removing the cake. Insert a dull knife along sides to free cake
if cake is still attached after cooling.
Makes one 10-inch tube cake.
Serve with fruit, fruit syrups, whipped cream, rum sauce, etc. Angel cake is
a wonderful foundation for assembled desserts; cut the cake and fill a glass
dish with layers of angel cake, fruit and cream and refrigerate until set.
Submitted by: CM
