ANGEL FOOD CAKE
A make it-from-scratch cake. In countries where this is unknown, it may be baked in some smaller pans. It can then be cut up and use in several recipes requiring angel food cake.
Ingredients
- 1 cup sifted cake flour
- 1/2 cup granulated sugar
- 1-1/4 cups of 8-12 egg whites, at least 2 days old and at room temperature
- 1-1/4 tsp cream of tartar
- 1/4 tsp salt
- 1 tsp vanilla
- 1/4 tsp almond flavoring
- 1 cup granulated sugar
Preparation
Step 1
Sift cake flour. Measure required amount. Sift flour and sugar together 3 times. Use 2 pieces of waxed paper to sift onto.
Beat egg whites until frothy. Add cream of tartar, salt, vanilla and almond flavoring. Beat until soft peaks form.
Add 1 cup sugar 1 tbsp at a time, continuing to beat until it is all added and whites stand in stiff peaks. Fold in 1/4 flour mixture at a time. Turn into ungreased 10-inch tube pan. Gently cut through batter with knife to remove air pockets. Bake in 375 oven for about 35 minutes. It will spring back when touched or test with pick. Invert pan to cool. Rest tube over neck of bottle or funnel or rest pan edges on racks.
NOTE: For slightly more volume, use 1-1/2 cups egg whites and 1-1/2 tsp cream of tartar.