A very moist and very light, fluffy angel food cake.
Angel Food is a great dessert if you're on a diet because it's made
with egg whites and no fats added in like butter or cooking oil. Egg
whites contain only about 25% of the calories in an egg, and none of the
fat. You can enjoy a piece of angel food cake, and stay in line with
most diets. Angel food cake is perfect topped with strawberries or
strawberry jam and whipped cream for a beautiful dessert.
Angel Food Cake
Ingredients:
1 1/2 cups powdered sugar
1 cup flour
1 1/2 cups egg whites (12)
1 1/2 teaspoons cream of tartar
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoons almond extract
1/4 teaspoon salt
1 cup flour
1 1/2 cups egg whites (12)
1 1/2 teaspoons cream of tartar
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoons almond extract
1/4 teaspoon salt
Directions:
1. Place oven rack in lowest position. Preheat oven to 375 degrees F.
2. Mix powdered sugar and flour; set aside. Beat egg whites and cream
of tartar in large bowl with electric mixer on medium speed until
foamy.
3. Beat in granulated sugar, 2 tablespoons at a time, with mixer on
high, add vanilla, almond extract and salt with the last of sugar.
4. Beat until stiff and glossy meringue forms. Do not under-beat.
5. Sprinkle sugar-flour mixture, 1/4 cup at a time, over meringue,
folding in just until sugar-flour mixture disappears. Push batter into
ungreased angel food cake pan (tube pan), 10x4 inches. Cut gently
through batter with metal spatula.
6. Bake 30 to 35 minutes or until cracks feel dry and top springs
back when touched lightly. Immediately turn pan upside down onto heat
resistant funnel or bottle.
7. Let hang about 2 hours or until cake is completely cool. Loosen sides with knife or long spatula and remove from pan.
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