Angelfood Cake

By carvalhohm

Ingredients

• 1 2/3 cups egg white (about one dozen large eggs)
• 1 cup plus 2 tablespoons sifter (3 times) cake flour
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 and 1/2 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 cup sifted granulated sugar

Details

Adapted from community.qvc.com

Preparation

Step 1

Separate eggs and let stand at room temperature for at least one hour.

Pre-heat oven to 375º.

Sift together flour with 3/4 cups granulated sugar.

Combine egg whites, salt, cream of tartar and flavourings in large mixing bowl.

Beat at high until whites are stiff and hold a peak (1 and 1/2 to 2 minutes: do not over beat until dry).

Sprinkle in rapidly, while beating (number 8 speed) sifted cup of granulated sugar (about 1 minute); scrape bowl gently toward beaters, if necessary.

Turn speed to very low, and sprinkle in sifted flour and sugar mixture slowly, but evenly, folding into whites evenly using an up and over motion (about 1 and 1/2 minute).

Remove bowl from mixer and using rubber spatula cut through batter folding over and over a few times.

Carefully place batter into ungreased pan, gently pushing into place.

Cut through batter with strait edged spatula going around and around in widening circles 6 times without lifting spatula.

Bake immediately for about 35 minutes, or until cake tester comes out completely clean.

Invert immediately and let hang until completely cold.

Insert straight edged spatula between cake and edge of pan to release cake, going around edge, pushing toward pan to release cake.

Release cake from pan; do same around centre hold, and then on bottom.

Place plate over top of the cake, and invert onto the plate.

Can be eaten immediately, but is usually best eaten next day (cover with cake cover until the next day).

Mom always wraps extremely well in plastic wrap and freezes for at least on night, and then ices cake while frozen (She prepares icing before taking cake out of freezer).

Icing Recipe:

3 cups of icing sugar
2/3 cup of room temperature unsalted butter
1 teaspoon of vanilla extract
1 teaspoon of almond extract
1/4 cup boiling water, or more (or less) as needed

Place sugar and butter in small pot on stove on low and mix together.

Add extracts, and a scant 1/4 cup boiling water and beat together with electric mixer.

Add little more water, as necessary, keeping pot on very low heat and really beating icing should bring it together.

Ice cake immediately, before icing sets