Cookies, Candy & Desserts |
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Angel Food Cake - 2006
Recipe courtesy of Patty Wiederholt
INGREDIENTS
PREPARATION
Combine egg whites, salt, cream of tarter, and extracts and beat on high until whites are stiff and stand in peaks. Do not overbeat.
Sift one cup sugar. Rapidly sprinkle batter with the sugar while continuing to beat.
Sift cake flour and remeasure 1 cup plus 2 tablespoons. Sift 4 times, the last time sifting with the 3/4 cup sugar. Using a wire whip, quickly fold the flour/sugar mixture into the egg white mixture.
Pour into an angel food cake pan (do not flour or grease the pan). Cut through the batter with a knife to eliminate bubbles.
Bake at 375 degrees on lowest rack for 30-35 minutes (cracks should be dry to the touch). Cool upside down when done.
- 1 2/3 cups egg whites -- room temperature
- ½ teaspoon salt
- 1 ½ teaspoons cream of tartar
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons almond extract
- 1 cup sugar -- sifted
- 1 cup cake flour
- 2 tablespoons cake flour
- ¾ cup sugar
PREPARATION
Combine egg whites, salt, cream of tarter, and extracts and beat on high until whites are stiff and stand in peaks. Do not overbeat.
Sift one cup sugar. Rapidly sprinkle batter with the sugar while continuing to beat.
Sift cake flour and remeasure 1 cup plus 2 tablespoons. Sift 4 times, the last time sifting with the 3/4 cup sugar. Using a wire whip, quickly fold the flour/sugar mixture into the egg white mixture.
Pour into an angel food cake pan (do not flour or grease the pan). Cut through the batter with a knife to eliminate bubbles.
Bake at 375 degrees on lowest rack for 30-35 minutes (cracks should be dry to the touch). Cool upside down when done.