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Recipe Instructions
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Angel Food Cake
This light and airy cake is delicious with fresh fruit.
Ingredients
- 1 1/2 cups egg whites, (10-12 large)
- 1 1/2 cups sifted powdered sugar
- 1 cup sifted cake flour or sifted all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
Directions
Preheat oven to 350 F and move oven rack to lowest position.
In an extra-large mixing bowl, allow egg whites to stand at room temperature for 30 minutes. Meanwhile, sift powdered sugar and flour together 3 times; set aside.
Add cream of tartar and vanilla to egg whites. Beat at medium speed until soft peaks form. Gardually add granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form.
Sift about 1/4 of the dry mixture over beaten egg whites; fold in gently. Repeat, folding in remaining dry ingredients by fourths. Pour into an ungreased 10-inch tube pan. Gently cut through the batter to remove any large air pockets.
Bake for 40-45 minutes or until top springs back when lightly touched. Immediately invert cake, leaving cake in pan, onto a heat-proof funnel or bottle. Cool thoroughly. Loosen sides of cake from pan; remove cake.
Amount: 12 servings
Tip: Separate each egg individually and then add to the mixing bowl. This will prevent any egg yolk from contaminating the whites.
Use remaining egg yolks in an omelet or freeze for later use. When freezing egg yolks, add 1/8 teaspoon salt for every 4 yolks to prevent gelling of the yolks.
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