Angel Food Cake Recipe - Cooking Index
Angel Food Cake Recipe - Cooking Index
| 1 1/2 cups | 93g / 3.3oz | Sifted cake flour - sift then measure |
| 1 3/4 cups | 346g / 12oz | Granulated sugar |
| 14 | Egg whites (from large eggs) | |
| 1 pinch | Salt | |
| 1 teaspoon | 5ml | Cream of tartar - if using stainless steel bowl |
| Steel bowl | ||
| 2 teaspoons | 10ml | Vanilla |
| 1/2 teaspoon | 2.5ml | Almond extract |
| 1 teaspoon | 5ml | Fresh lemon juice |
Preheat oven to 300 degrees. Sift flour again into dry mixing bowl. Sift sugar into a separate bowl; set both aside.
In a clean copper or stainless-steel bowl, beat egg whites to soft peaks, adding salt when whites are just foamy. (If using stainless-steel bowl, add cream of tartar with salt.) Gently fold in sugar with a rubber spatula; fold in flour in 2 batches. Do not overmix.
Add vanilla, almond extract and lemon juice. When all ingredients are incorporated, pour batter into an ungreased 10-inch tube pan; smooth top.
Bake about 1 hour, until cake is a pale and creamy brown color, the top springs back when gently pressed with finger, and a wooden skewer inserted in center comes out clean. Let cool upside down, inverting pan over the neck of a tall bottle.
To serve, gently remove cake from pan, releasing sides with a knife. Cut cake with a serrated knife or break into pieces with two forks to avoid compressing cake. Serve with chocolate sauce or crushed fruit.
Source:
St. Louis Post-Dispatch - 01-04-1999 - By Annette Gooch
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