Angel Food Cake Recipe
| 4 1 1/2 tsp 1 1/2 cups 1 1/2 tsp 1/2 tsp 1 cup 1/4 tsp | Egg whites Cream of tartar Sugar, divided Vanilla Almond extract Sifted cake Flour Salt |
Baking directions below
Preheat oven,
In large bowl, using a mixer, beat egg whites with cream of tartar at high speed until foamy. Add 3/4 cup of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved* and whites are glossy and stand in soft peaks. Beat in flavorings.
Sift together flour, remaining sugar and salt. Sift about 1/2 cup of the flour mixture over whites and gently fold just until flour disappears. Repeat, folding in remaining flour mixture 1/2 cup at a time. Pour into ungreased 10 x 3 3/4-inch Angel Food pan. Gently cut through batter with metal spatula.
Bake in preheated oven until top springs back when lightly touched with finger. Invert cake in pan on funnel or bottle neck. Cool completely, about 1 1/2 hours.
With narrow spatula or knife, loosen cake from pan and gently shake onto serving plate
Sift together flour, remaining sugar and salt. Sift about 1/2 cup of the flour mixture over whites and gently fold just until flour disappears. Repeat, folding in remaining flour mixture 1/2 cup at a time. Pour into ungreased 10 x 3 3/4-inch Angel Food pan. Gently cut through batter with metal spatula.
Bake in preheated oven until top springs back when lightly touched with finger. Invert cake in pan on funnel or bottle neck. Cool completely, about 1 1/2 hours.
With narrow spatula or knife, loosen cake from pan and gently shake onto serving plate
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