Frosted Angel Food Cake Recipe
- 1 cup cake flour
- 1 1/2 cups confectioners' sugar
- 12 egg whiles Save Now
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon almond extract
- Creamy Glaze (right) or sweetened whipped cream and sweetened sliced strawberries
Heat oven to 375°.
Stir together flour and confectioners' sugar; set aside.
Beat egg whites, cream of tartar and salt in large mixer bowl on medium speed until foamy.
Add granulated sugar, 2 tablespoons at a time, beating on high speed until meringue holds stiff peaks.
Gently fold in flavorings.
Sprinkle flour-sugar mixture, 1/4 cup at a time, over meringue, folding in gently just until flour-sugar mixture disappears.
Push batter into ungreased tube pan, 10X4 inches.
Gently cut through batter with spatula to remove air bubbles.
Bake until top springs back when touched lightly with finger, 30 to 35 minutes.
Invert pan on funnel; let hang until cake is completely cool.
Spread cake with Creamy Glaze or serve with whipped cream and berries.