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Angel Food Cake

By
Test Kitchen
•
Summer 2008
A soft, cloud-light angel food cake created from whipped egg whites and finely sifted dry ingredients, delivering a tender, delicately flavored classic dessert.

Recipe Information

Total Time:
Yield:
12 servings

Ingredients

7⁄8 cup granulated sugar

1 cup sifted cake flour

3⁄4 cup granulated sugar

1½ cups fresh egg whites (room temperature)

1½ teaspoons cream of tartar (fresh)

1½ teaspoons vanilla

½ teaspoon almond extract

1⁄8 teaspoon salt

‍

Directions

  1. Sift the 7⁄8 cup sugar and set aside.
  2. Combine sifted cake flour and the 3⁄4 cup sugar. Sift together 3 times; set aside.
  3. Preheat oven to 350°F. Combine egg whites, cream of tartar, vanilla, almond extract and salt in a large mixing bowl and whip (Nancy uses a hand wire whip) until foamy. Add sifted sugar one-fourth at a time and whip until stiff peaks form.
  4. Fold sifted cake flour mixture into egg white mixture one-fourth at a time. Transfer to an ungreased 10-inch tube pan. Bake for 40 minutes.
  5. Gently invert pan; cool completely before removing from pan.

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Cake
Baking
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