Angel Food Cake
Light and airy angel food cake is delicious with fresh berries and whipped cream.
Serves: 10Hands-on: 15 minutesTotal: 1 hourDifficulty: Medium
- 12 egg whites
- 1 tsp. cream of tartar
- ¼ tsp. salt
- 1 cup sugar
- 2 tsp. vanilla
- ½ tsp. almond extract
- 1 cup sifted cake flour
- 1 cup confectioners' sugar
- Preheat oven to 350°F. In a large bowl, with electric mixer, beat egg whites with cream of tartar and salt until foamy. Add sugar, 1 tablespoon at a time, beating constantly until sugar is dissolved and egg whites are glossy. They should stand in stiff peaks.
- Beat in vanilla and almond extract. In sifter, combine cake flour and powdered sugar. Sift over the egg white mixture in 4 portions, gently folding the 2 mixtures together.
- Spoon mixture into an ungreased 10" tube pan. Bake for 35 to 45 minutes or until the cake is deep golden brown and the top springs back when lightly touched. Invert pan onto a funnel to cool. Remove from pan when cooled completely.