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12-Egg-White Angel Food Cake

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12-Egg-White Angel Food Cake

12-Egg-White Angel Food Cake recipe

 

Yield

12 servings

Prep

10 min

Cook

40 min

Ready

50 min
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 ¼ cups cake flour
sifted
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1 ¾ cups sugar
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½ teaspoon salt
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12 large egg whites
at room temperature
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1 ½ teaspoons cream of tartar
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1 ½ teaspoons vanilla extract
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½ teaspoon almond extract
optional
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Ingredients

Amount Measure Ingredient Features
296 ml cake flour
sifted
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414 ml sugar
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2.5 ml salt
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12 large egg whites
at room temperature
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7.5 ml cream of tartar
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7.5 ml vanilla extract
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2.5 ml almond extract
optional
* Camera

Directions

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

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

In bowl sift together flour, ¾ cup sugar and salt.

Re-sift 3 times. Set aside.

In a bowl add together the flour, 3/4 cup sugar and salt.
Sift three times and whisk until well mixed. Set aside.

Beat egg whites until foamy. Add cream of tartar and continue to beat until soft peaks form.

Beat egg whites until foarmy, add cream of tartar.
the mixture is very fluffy.

Gradually beat in remaining 1 cup sugar, 2 tablespoons at time, until mixture holds stiff peaks.

Gradually beat in remaining 1 cup sugar, 2 tablespoons at time.
until mixture holds stiff peaks.

Fold in vanilla and almond extracts. Add ¼ flour mixture at time, folding in gently with rubber spatula.

Add 1/4 flour mixture at a time, folding in gently with rubber spatula.
Fold in vanilla and almond extracts.

Gently spoon batter into ungreased 10-inch angel food cake pan.

Cut the top part off.
Then place it onto the bottom of the angel food cake pan.
Gently pour the smooth mixture into the prepared angel food cake pan.
The pan is filled evenly with the mixture.

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

Bake at 350℉ (180℃) 40 to 45 minutes or until top springs back when touched with finger and wood pick inserted near center comes out clean.

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

Bake at 350 degrees 40 to 45 minutes
Invert pan over bottle or inverted funnel and let stand until thoroughly cool.

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

Light, fluffy angel food cake.



* not incl. in nutrient facts Arrow up button

Comments


Dibakar

thanks a lot for this recipe, i love this,,but i need the formula of making birthday cake decorated with cream......happy new year to all readers.....

anonymous

I don’t see where I enter the 3/4 cup sugar with salt...

anonymous

In the 1 step of the directions

anonymous

is cake flour plain or SR flour ?

 

 

Nutrition Facts

Serving Size 77g (2.7 oz)
Amount per Serving
Calories 1831% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 153mg 6%
Total Carbohydrate 14g 14%
Dietary Fiber 0g 1%
Sugars g
Protein 10g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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