Angel Food Cake
Why I Love This Recipe
Ingredients You'll Need
1 1/2 cups powdered sugar
1 cup cake flour
1 1/2 cups large egg whites (about 12)
1 1/2 tsp. cream of tartar
1 cup sugar
1 1/2 tsp. vanilla
1/2 tsp. almond extract
1/4 tsp. salt
Move oven rack to lowest position.
Preheat oven to 375°.
Mix powdered sugar and flour together. Set aside.
Beat egg whites and cream of tarar in bow with electric mixer on medium speed until foamy.
Beat in granulated sugar 2 T. at a time at high speed.
Add vanilla. almond, and salt with the last 2 T. of sugar.
Continue beating untill stiff, glossy meringue forms.
Sprinkle sugar and flour mixture, 1/4 c. at a time, over meringue, folding just until sugar and flour mixture disappears.
Push batter into an ungreased angel food pan.
Cut gently through batter with metal spatula.
Bake 30-35 minutes or until cracks feel dry and top springs back when toched lightly.
Immediately turn pan upside down onto heatproof funned or bottle. Let hang about 2 hours or until cake is completely cool.
Loosen side of cake with knife or long, metal spatula.
Remove from pan. Cut with serrated knife.
Serve with strawberries and whipped topping.
Questions, Comments & Reviews
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