Desserts
Angel Food Cake
Makes one 9-inch cake, 12 servings
Angel Food Cake
Makes one 9-inch cake, 12 servings
Serve with Classic Whipped Cream and fresh berries for a light and delicious summer dessert.
Nutritional information per serving:Calories 167 (1% from fat)
carb. 37g
pro. 5g fat 0g
sat. fat 0g
chol. 0mg
sod. 278mg calc. 5mg
fiber 0g
carb. 37g
pro. 5g fat 0g
sat. fat 0g
chol. 0mg
sod. 278mg calc. 5mg
fiber 0g
Ingrédients
- 1½ cups granulated sugar, divided
- 1¼ cups cake flour
- 12 large egg whites
- 1¼ teaspoons cream of tartar
- ¼ teaspoon kosher salt
- 1 teaspoon pure vanilla extract
Preparation
- Preheat oven to 325°F with the rack in thelower third position.
- Sift ¾ cup of the sugar together with thecake flour in a medium mixing bowl; reserve.
- Put the egg whites into a large mixing bowl. Start mixing on Speed 1. When the egg whites appear foamy, add the cream of tartar and salt. Gradually increase to Speed 6.
- Add the remaining ¾ cup of granulated sugar and vanilla extract and continue to mix until firm, glossy peaks form.
- Sift about ½ cup of the reserved flour and sugar over the whites and carefully fold in with a rubber spatula. Continue with the remaining flour and sugar. Gently fold until no pockets of dry ingredients remain.
- Spoon batter into an ungreased 9-inch tube pan. Even out the top with the spatula. Bake for 45 minutes, until a toothpick that has been inserted comes out clean. Invert pan onto the neck of a bottle and allow the cake to cool completely.
- Use a knife to free the cake from the pan.
