Angel Food Cake
Ingredients:
12 egg whites, room temperature
1 ½ teaspoon cream of tartar
¾ cup granulated sugar
1 ½ teaspoon vanilla
½ teaspoon almond extract, optional
1 ¼ cups powdered sugar
1 cup sifted cake flour
¼ teaspoon salt
Directions:
Heat oven to 375°F. Beat egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beating constantly, add granulated sugar, one Tbsp. at a time, beating after each addition until sugar is dissolved before adding the next. (Rub a bit of mixture between thumb and forefinger; it should feel completely smooth.) Continue beating until whites are glossy and stand in soft peaks. Beat in vanilla and almond extracts.
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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.
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Pour batter into an 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. Repeat, running knife between center tube and cake. Gently shake cake from pan.
Serving Suggestions:
Glaze with a simple vanilla, lemon or chocolate glaze, or top with cherry pie filling or fresh berries and whipped cream.
Trifle: Assemble layers of cubed cake, vanilla pudding, sliced strawberries and whipped topping.
Yogurt parfait: Layer cake, strawberry yogurt, bananas and berries. Sprinkle with granola.
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For test kitchen tips, visit www.incredibleegg.org, and click on 'Recipes and More'.
Submitted by:
Kim Warkenthien
Missouri Egg Council