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Angel Food Cake


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Serves | Prep Time | Cook Time 1.25 hrs

Why I Love This Recipe

Strawberry season is right around the corner. Time to get your Angel Food Cake on. This recipe is from The American Woman's Cookbook.

If you're not a fan of almond extract, just omit it and use a full teaspoon of vanilla instead of the listed 3/4 tsp.

I made this in a bundt pan. I don't recommend it. If you have a tube pan or access to one...use it.


Ingredients You'll Need

1 1/4 cups sugar - divided
1 cup sifted cake flour
1 cup egg whites (8 - 10 eggs)
1 tsp cream of tartar
1/2 tsp salt
3/4 tsp vanilla extract
1/4 tsp almond extract


Directions

Preheat oven to 275' F


Sift 1/4 cup of sugar and the cake flour, 4 times. (I sifted it onto a piece of parchment paper...then emptied it back into the sifter). Set aside.


In a large bowl, beat the egg whites, cream of tartar and salt into a stiff foam. Add the remaining sugar, a little at a time, beating it in. Add in the extracts.


Fold in the sifted flour mix, sifting yet again as you add it, a little at a time, into the egg white foam.


Pour into a large ungreased tube pan (I used a bundt pan. not highly recommended). With a butter knife of spatula, cut through the batter to remove large air bubbles.


Bake for 30 minutes.


Increase oven temperature to 300' F and bake 40 - 45 minutes longer.


Remove from oven, invert pan for an hour before removing.


Carefully run a knife around all of the edges and remove from pan


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