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Angel Food Cake Recipe

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This recipe for Angel Food Cake is from Food for the Soul, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c sugar
1 c cake flour (sift before measuring)
1/2 tsp salt
1 1/4 c egg whites (10 to 12 egg whites)
2 Tbsp water
1 tsp cream of tartar
1/2 tsp vanilla
1/2 tsp almond extract
Directions:
Directions:
Preheat oven to 350 degrees. This recipe requires a 9 inch tube pan with a removable bottom. Wash the tube pan, mixing bowls, beaters, and rubber spatula carefully in hot water, ensure they have no traces of grease.
Sift the sugar twice. Sift flour separately before measuring. Resift the flour 3 times with 1/2 cup of the sifted sugar and the salt.
Whip until foamy the egg whites and water. Add cream of tartar. Whip egg whites until stiff but not dry. Gradually whip in, about 2 tablespoons at a time, 1 cup of the sifted sugar. Fold in the vanilla and almond extract.
Sift about 1/4 cup of the sugar and flour mixture over the batter. Fold it in gently and briefly with a rubber scraper. Continue, until all the mixture is used. Pour the batter into an ungreased 9 inch tube pan. Bake about 45 minutes. Invert over a funnel or bottle to cool, let hang for about 1 1/2 hours until it is thoroughly set. Remove from the pan before storing. Do not cut a fresh angel cake with a knife, but use a wire divider or two forks inserted back to back to pry the cake gently apart.
Personal Notes:
Personal Notes:
This cake is high in protein, and lower carb than most cakes. It is lovely topped with strawberries soaked in sugar and whipped cream.

 

 

 

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