Angel Food Cake - CD Recipes - CookingDistrict.com
Cooking District Recipes

Angel Food Cake

Yield:
12 serving
Step 1
1 1/4 cup • Cake flour
1 1/2 cup • Sugar
1/4 tsp • Salt
Important - Separate egg yolks from whites in a separate glass bowl and be sure not to get any yolks in with the whites. The cake will not come out correctly. If this happens, discard and start over.

Preheat oven to 350F . Place rack in center of the oven. Use a 10 inch two piece angel food cake pan (or tube pan) to bake this cake.

Sift the cake flour, 3/4 cup of the sugar and salt. Repeat 4 times. Set aside.
Step 2
1 1/2 cup • Egg whites • (about 12 large eggs)
1 tsp • Cream of tarter
1 1/2 tsp • Vanilla extract
1/2 tsp • Almond extract
Beat egg whites and cream of tarter until they form soft peaks. Slowly beat in remaining sugar one tablespoon at a time. Beat in vanilla and almond extracts.

Sift dry ingredients over the egg whites. Gently, but quickly fold (do not stir) the dry ingredients into the egg whites. Pour into un-greased pan and smooth the top.

Bake for 40-45 minutes. Cake is done when toothpick inserted in center comes out clean. It is normal for the cake to have cracks on top.
Step 3
Upon removing cake from oven, immediately invert the cake and allow to cool in the pan for about 1 1/2 hours. When thoroughly cooled, run a knife around center core and bottom of pan and remove.
Notes

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