Heavenly Angel Food Cake Recipe
Ingredients
| Egg whites | 14 (Cake:) | |
| Cake flour | 1 1/4 Cup (16 tbs), sifted (Cake:) | |
| Sugar | 1 3/4 Cup (16 tbs) (Cake:) | |
| Lite salt | 1/2 Teaspoon (Cake:) | |
| Cream of tartar | 1 1/2 Teaspoon (Cake:) | |
| Vanilla extract | 2 Teaspoon (Cake:) | |
| Almond extract | 1 Teaspoon (Cake:) |
Directions
In a large bowl, let egg whites warm to room temperature (about 1 hour).
Meanwhile, preheat oven to 375°F.
Sift flour with 3/4 cup sugar; resift 3 times and set aside.
With electric mixer at high speed, beat egg whites with salt and cream of tartar until soft peaks form when beater is slowly raised.
Gradually beat in remaining sugar, 1/4 cup at a time, beating well after each addition; beat until stiff peaks form.
With a rubber scraper or wire whisk, gently fold extracts into egg whites.
Sift flour mixture, a little at a time over egg whites.
With a wire whisk or rubber scraper, using an under-over motion, gently fold in each addition after 15 strokes, rotating bowl a quarter turn after each addition.
Fold an additional 10 strokes.
With a rubber scraper, gently push batter into a 10-inch tube pan.
With a knife, cut through the batter twice.
With rubber scraper, gently spread batter in pan until it is smooth on top and touches the side of the pan.
Bake on lower oven rack, 35-40 minutes, or until cake springs back when gently pressed with a fingertip.
Invert pan over the neck of a bottle, and cool completely (about 2 hours).
With a spatula, carefully loosen cake from the pan; remove and frost.
Meanwhile, preheat oven to 375°F.
Sift flour with 3/4 cup sugar; resift 3 times and set aside.
With electric mixer at high speed, beat egg whites with salt and cream of tartar until soft peaks form when beater is slowly raised.
Gradually beat in remaining sugar, 1/4 cup at a time, beating well after each addition; beat until stiff peaks form.
With a rubber scraper or wire whisk, gently fold extracts into egg whites.
Sift flour mixture, a little at a time over egg whites.
With a wire whisk or rubber scraper, using an under-over motion, gently fold in each addition after 15 strokes, rotating bowl a quarter turn after each addition.
Fold an additional 10 strokes.
With a rubber scraper, gently push batter into a 10-inch tube pan.
With a knife, cut through the batter twice.
With rubber scraper, gently spread batter in pan until it is smooth on top and touches the side of the pan.
Bake on lower oven rack, 35-40 minutes, or until cake springs back when gently pressed with a fingertip.
Invert pan over the neck of a bottle, and cool completely (about 2 hours).
With a spatula, carefully loosen cake from the pan; remove and frost.
Chef
