Heavenly Angel Food Cake Recipe
Ingredients
| Cake flour | 1 Cup (16 tbs), sifted | |
| Sugar | 1 3/4 Cup (16 tbs) | |
| Egg whites | 1 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Cream of tartar | 1 1/2 Teaspoon | |
| Vanilla extract | 1 Teaspoon | |
| Almond extract | 1/2 Teaspoon |
Directions
Preheat oven to 375°F (190°C).
Sift flour and 3/4 cup (200 ml) sugar together twice; set aside.
Assemble Mixer.
In large mixer bowl, beat egg whites and salt at MEDIUM-LOW then at HIGH for about 1 minute, or until whites barely hold peaks and are still very moist and slightly foamy.
Beating at HIGH, add 1 cup (250 ml) sugar in 2-tablespoon (30 ml) portions.
Beat until mixture holds a peak but tip of peak folds over.
With rubber spatula, scrape sides of bowl.
Sift all of flour-sugar mixture over top of batter.
Fold mixture at LOW.
Pour batter into ungreased 10-inch (25 cm) tube pan.
Cut through batter with rubber spatula.
Bake in preheated oven for 40 minutes.
Invert cake and let cake cool completely
Sift flour and 3/4 cup (200 ml) sugar together twice; set aside.
Assemble Mixer.
In large mixer bowl, beat egg whites and salt at MEDIUM-LOW then at HIGH for about 1 minute, or until whites barely hold peaks and are still very moist and slightly foamy.
Beating at HIGH, add 1 cup (250 ml) sugar in 2-tablespoon (30 ml) portions.
Beat until mixture holds a peak but tip of peak folds over.
With rubber spatula, scrape sides of bowl.
Sift all of flour-sugar mixture over top of batter.
Fold mixture at LOW.
Pour batter into ungreased 10-inch (25 cm) tube pan.
Cut through batter with rubber spatula.
Bake in preheated oven for 40 minutes.
Invert cake and let cake cool completely
Chef
