Angel Food Cake

Our favorite homemade angel food cake from american test kitchen... modifications make by myself
Angel Food Cake
Angel Food Cake

PREP TIME

15

minutes

TOTAL TIME

120

minutes

SERVINGS

15

pieces

PREP TIME

15

minutes

TOTAL TIME

120

minutes

SERVINGS

15

servings

Ingredients

  • 3/4

    cup cake flour

  • 1 1/2

    cups sugar

  • 12

    large egg whites, at room temperature

  • 1

    tsp cream of tartar

  • 1/4

    tsp salt

  • 2

    tsp fresh lemon juice

  • 1 1/2

    tsp vanilla extract

Directions

1. adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Line the bottom of a 16 cup tub pan with parchment paper but do not grease. Whisk the flour and 3/4 cup of the sugar together in a medium bowl and set aside. 2. whip the egg whites in a large bowl with an electric mixer on low speed until foamy. Whip in the cream of tartar and salt until the whites form very soft, billowy mounds. Increase the speed to medium and beat in the remaining 3/4 cup sugar, one tablespoon at a time, until the whites are shiny and form soft peaks. Beat in the lemon juice and extracts. Transfer to a large bowl. 3. Sift 1/4 cup of the flour mixture over the egg whites, then gently fold in using a large rubber spatula. Repeat with the remaining flour mixture, 1/4 cup at a time (about 6 more times). 4. Pour the batter into the prepared pan, smooth the top, then rap the pan on the counter several times to settle the batter. Wipe any drops of batter off the sides of the pan. Bake until the cake is golden brown and the top springs back when pressed firmly, 50-60 minutes, rotating the pan halfway through baking. 5. Invert the tube pan over a standard kitchen funnel or the neck of a sturdy bottle, following the photo (or if your pan has "Fee" that rise above the top edge of the pan simply let the cake rest upside down) Let the cake cool completely, upside down, 2 to 3 hours. 6. Run a serrated knife around the sides and center of the cake to loosen. Gently tap the pan upside down on the counter to release the cake. peel off the parchment paper, then flip upright onto a serving platter. Cut into slices, using a serrated knife. *** we cover in our favorite buttercream icing or a 6 minute icing. Its our family's favorite!!! Umm

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