Angel food cake is a very light, airy, sponge-cake that is made using egg whites, flour, and a bit of sugar. The lovely fluffy texture is achieved by the aeration of egg whites. Luckily, it’s relatively simple to make your own.
INGREDIENTS
- 1 ½ cups powdered sugar
- 1 cup cake flour
- 12 Large Egg Whites room temperature (about 1 1/2 cups)
- 1 ½ tsp cream of tartar
- 1 cup granulated sugar
- ¼ teaspoon salt
- 1 teaspoon almond extract
- 1 ½ teaspoons vanilla
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INSTRUCTIONS
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Make sure the rack in the oven is in the lowest position possible, preheat oven to 375F.
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In a small bowl mix the powdered sugar, salt, and cake flour together and set aside.1 ½ cups powdered sugar, 1 cup cake flour
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Beat Eggs whites and cream of tartar on medium speed until foamy.12 Large Egg Whites, 1 ½ tsp cream of tartar
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With the mixer running, add granulated sugar one tablespoon at a time, adding vanilla, almond extract and salt with the last addition of sugar.1 cup granulated sugar, 1 teaspoon almond extract, 1 ½ teaspoons vanilla, ¼ teaspoon salt
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Keep beating until the mix is very stiff and quite glossy in appearance.
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Add the flour/sugar mixture 1/4 cup at a time, sprinkled over the meringue and gently folded in, just until the mixture disappears. Do not Stir, (FOLD)
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Gently transfer batter into an ungreased tube pan, use a knife to cut through the batter to release large air bubbles. Bake for 30-35 minutes.
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Immediately invert the pan onto a metal funnel or glass bottle to hang 2 hours or until the cake is completely cooled. Loosen sides of the cake gently with a spatula and remove from pan.
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