Angel Food Cake
This recipe can be used in place of store-purchased Angel Food Cake when making our Broiled Angel Food Cake With Fruit and Whipped Cream Topping
Cost: $5.00 - $7.00
Equipment
- hand or stand mixer, large mixing bowl, un-greased loaf pan, spatula
Ingredients
- 1 cup Cake Flour
- 1-1/2 cup Powdered Sugar
- 1-1/2 cups Egg Whites (between 9 to 10 eggs)
- 1-1/2 tsp Cream of Tatar
- 1 cup Granulated Sugar
- 1/4 tsp Salt
- 1-1/2 tsp Vanilla
- 1/2 tsp Almond Extract
Instructions
- Preheat oven to 375 degrees.
- In a mixing bowl mix flour and powdered sugar together. Set aside.
- In a large mixing bowl add egg whites, cream of tartar, and beat on medium setting until light and foamy.
- Reserve two tablespoons of granulated sugar.
- Next, beat in on a high setting, a few tablespoons at a time of granulated sugar until all of the sugar has been added. Continue beating until the meringue is stiff and shiny.
- With the reserved two tablespoons of granulated sugar also add salt, vanilla, and almond extract. Continue beating until the meringue is stiff and shiny.
- Begin folding in the flour-sugar mixture. I will sprinkle about 1/3 cup at a time. Once it blends in and disappears you can add another 1/3 cup until all of the mixture has been folded in. Do not over-work.
- It will be easiest to push batter into your un-greased loaf pan. Bake until the top springs back after touching or inserting a wooden toothpick and it is clean once removed.
- You will need to invert the pan. I set mine onto two mason jars placing one handle onto each jar. All to cool completely.
- Once cooled run a knife around the edges, you may need to do this more than once. Be patient, it'll slip out.