12-Egg-White Angel Food Cake
12-Egg-White Angel Food Cake recipe
Yield
12 servingsPrep
10 minCook
40 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
cake flour
sifted |
|
| 1 ¾ | cups |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 12 | large |
egg whites
at room temperature |
|
| 1 ½ | teaspoons |
cream of tartar
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| ½ | teaspoon |
almond extract
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
cake flour
sifted |
|
| 414 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 12 | large |
egg whites
at room temperature |
|
| 7.5 | ml |
cream of tartar
|
|
| 7.5 | ml |
vanilla extract
|
|
| 2.5 | ml |
almond extract
optional |
*
|
Directions
In bowl sift together flour, ¾ cup sugar and salt.
Re-sift 3 times. Set aside.
Beat egg whites until foamy. Add cream of tartar and continue to beat until soft peaks form.
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.
Gently spoon batter into ungreased 10-inch angel food cake pan.
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.
When cool, loosen sides and center with metal spatula and turn out onto platter.
