Step by Step: 12-Egg-White Angel Food Cake

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Saved in 30 recipe boxes and 19 cookbooks

I love this recipe since my hubby has got family inherent high cholesterol and thus heart disease. He cannot enjoy the usual angel cakes with eggyolk and large amiunt oil. This recipe lets him enjoy cake again..Thks so much for sharing!

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Step 1: Light, fluffy angel food cake.

Cut into slices, and serve with any berry sauce.

Step 1: The ingredients you need to make this light and fluffy angel food cake.

Step 2: Use a scissors to cut out a piece of parchment paper that fits the bottom of angel food cake pan.

Step 3: Cut the top part off.

Step 4:

Step 5: Then place it onto the bottom of the angel food cake pan.

Step 6: To prevent the cake from sticking on the bottom.

Step 7: In a bowl add together the flour, 3/4 cup sugar and salt.

Step 8: Sift three times and whisk until well mixed. Set aside.

Step 9: Beat egg whites until foarmy, add cream of tartar.

Step 10: and 1/4 teaspoon of salt.

Step 11: Continue to beat until soft peaks form.

Step 12: Gradually beat in remaining 1 cup sugar, 2 tablespoons at time.

Step 13: until mixture holds stiff peaks.

Step 14: the mixture is very fluffy.

Step 15: Add 1/4 flour mixture at a time, folding in gently with rubber spatula.

We sifted the flour into the egg whites mixture, just trying to prevent the mixture from deflating too much.

Step 16: Fold in vanilla and almond extracts.

Step 17: Here the mixture is ready, it should be very smooth.

Do not over fold, otherwise the mixture will deflate too much, the cake will not turn out fluffy.

Step 18: Gently pour the smooth mixture into the prepared angel food cake pan.

Or gently spoon batter into 10-inch angel food cake pan.

Step 19: The pan is filled evenly with the mixture.

Cut through center of batter 2 or 3 times with spatula to remove large air bubbles.

Step 20: Bake at 350 degrees 40 to 45 minutes

or until top springs back when touched with finger and wood pick inserted near center comes out clean.

Step 21: Invert pan over bottle or inverted funnel and let stand until thoroughly cool.

Step 22: When cool, loosen sides and center with metal spatula and turn out onto platter.

Step 23: This is how the top looks like.

Golden, brown and slightly cracked.