Angel Food Cake
Cake can be served with whipped cream and fresh berries, or frosted with a lemon or chocolate glaze.
Ingredients
- 12 egg whites, room temperature
- 1 1/2 tsp cream of tartar
- 3/4 cup granulated sugar
- 1 1/2 tsp vanilla
- 1 1/4 cups powdered sugar
- 1 cup sifted cake flour
- 1/4 tsp salt
- 1/2 tsp almond extract, optional
Directions
- Heat oven to 375°F.
- Beat egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Continue to beat egg mixture, adding granulated sugar, 1 Tbsp at a time. Be sure each sugar addition is dissolved before adding the next.
- Continue beating until whites are glossy and stand in soft peaks. Beat in vanilla and almond extract, if desired.
- In a separate mixing bowl, sift powdered sugar, flour, and salt together twice. Sift about 1/2 cup of the flour mixture over egg whites. Fold gently just until flour disappears. Do not stir. Repeat sifting and folding in flour mixture 1/2 cup at a time.
- Pour batter into ungreased 10 x 4-inch tube pan. Gently cut through batter with metal spatula to release any air pockets. Bake in center of 375°F oven until top springs back when lightly tapped with finger, 30 to 40 minutes.
- Invert cake in pan, with tube resting on a bottle. Cool completely, about 1 1/2 hours.
- To remove cake from pan, run a thin knife between side of pan and cooled cake to loosen all around, taking care not to tear the cake. Repeat, running knife between center tube and cake.
Nutrition
% Daily Value
Calories
133
Calories from Fat
2
% Daily Value
Total Fat
0g
0%
Saturated Fat
0g
0%
Polyunsaturated Fat
0g
Monounsaturated Fat
0g
Cholesterol
0mg
0%
Sodium
124mg
5%
Potassium
154mg
4%
Total Carbohydrate
27g
Dietary Fiber
0g
1%
Sugars
16g
Sugar Alcohols
0g
Protein
5g
11%