Friday, August 16, 2013

Best Angel Food Cake

I had 9 egg whites to use up after making the Tres Leche Bread Pudding. I found this recipe and it was a perfect fit! We served it with strawberries and sweetened peaches. I loved the little bit of almond flavor in this cake.

Best Angel Food Cake

© Taste of Home

1-1/4 cups egg whites (about 9)

1-1/2 cups sugar, divided

1 cup cake flour (put 2 T cornstarch in 1 c measuring cup…add flour = 1 c cake flour)

1-1/4 teaspoons cream of tartar

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1/4 teaspoon salt

Place egg whites in a large small bowl; let stand at room temperature 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside.


Place oven rack in the lowest position. Preheat oven to 350°.  Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form.

Gradually fold in flour mixture, about 1/2 cup at a time.  Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.

Run a knife around side and center tube of pan. Remove cake to a serving plate.

Yield: 12-16 servings.

 

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