Angel Food Cake
Angel Food Cake recipe
Yield
6 servingsPrep
20 minCook
40 minReady
180 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cake flour
sifted |
|
| 1 ½ | cups |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
| 12 | each |
egg whites
|
*
|
| 1 ¼ | teaspoons |
cream of tartar
|
|
| 1 ¼ | teaspoons |
almond extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cake flour
sifted |
|
| 355 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 12 | each |
egg whites
|
*
|
| 6.3 | ml |
cream of tartar
|
|
| 6.3 | ml |
almond extract
|
*
|
Directions
Preheat oven to 375℉ (190℃).
Sift together flour, ¾ cup sugar and salt together 4 times into a bowl.
In separate bowl, beat whites with tartar until soft peaks form.
Add remaining sugar, 2 tablespoons at a time; beat well after each addition.
Add extract.
Sift ¼ cup flour mixture over whites; fold in gently.
Fold in remaining flour mixture, ¼ cup at a time.
Pour batter into ungreased, 10 inch tube pan; bake 35 to 40 minutes.
Turn pan upside down on wire rack and let cake cool in pan for 1 hour.
The cake should come out of its own accord.
