ANGEL FOOD CAKE Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1⅓ CUPS SIFTED CAKE FLOUR
½ CUP + 2 TBSP. SUGAR
1¾ CUPS COLD EGG WHITES
½ TSP. SALT
1¾ TSP. CREAM OF TARTER
1 CUP SUGAR
1 TSP. VANILLA
½ TSP. ALMOND EXTRACT
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Directions: |
Directions:375º 2-PART TUBE PAN OR ELONGATED ANGEL FOOD CAKE PAN (I LIKE THIS ONE)
SIFT FLOUR, THEN MEASURE. ADD FIRST AMOUNT OF SUGAR LISTED TO FLOUR AND SIFT TOGETHER THREE TIMES. SET ASIDE.
SEPARATE EGGS, USING SMALL BOWL FOR EACH EGG AND MEASURE. PLACE IN LARGE BOWL WITH ROUNDED BOTTOM. BEAT UNTIL FOAMY. ADD SALT AND CREAM OF TARTAR. BEAT UNTIL EGG WHITES BEGIN TO HOLD A PEAK THAT STANDS STRAIGHT UP WHEN BEATER IS GENTLY LIFTED. TEST OFTEN TO AVOID OVERBEATING.
WITH THE REMAINING SUGAR, SPRINKLE ¼ CUP AT A TIME ON TOP OF WHITES AND FOLD IN WITH WHISK JUST UNTIL BLENDED.
LIGHTLY FOLD IN VANILLA AND ALMOND EXTRACTS.
SIFT ABOUT ¼ CUP AT A TIME OF FLOUR AND SUGAR MIXTURE OVER EGG WHITES. FOLD IN AFTER EACH ADDITION.
CAREFULLY POUR INTO TUBE PAN OR ELONGATED ANGEL FOOD CAKE PAN.
PLACE PAN ON LOWEST RACK IN OVEN. BAKE FOR 45 MINUTES OR UNTIL CAKE SPRINGS BACK WHEN LIGHTLY PRESSED. REMOVE FROM OVEN AND INVERT PAN ON WIRE RACK. LET STAND UNTIL COOL.
WHEN COOL, LOOSEN CAKE FROM SIDES AND TUBE WITH SPATULA. GENTLY REMOVE. |
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Personal
Notes: |
Personal
Notes: DO NOT USE ANYTHING THAT MAY HAVE OIL ON IT. PLASTIC UTENSILS IS NOT A GOOD IDEA. IF ANY YOLK GETS INTO WHITES, DON'T USE IT. IT WILL BREAK DOWN THE WHITES AND THEY WON'T HAVE THE VOLUME.
A rotary beater is more work, but you will get a better volume and less chance of overbeating.
When folding, fold from the outer edge of bowl and cut down through mixture. Lift up and fold over center. rotate bowl and occasionally scrape fixture from sides of bowl. be sure to scrape along bottom of bowl to blend in any unmixed flour.
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