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
- 1⁄4 tsp. salt
- 1 cup sugar
- 2 tsp. vanilla
- 1⁄2 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-inch 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.