Angel Food Cake Recipe
This is a very moist and very light, fluffy angel food cake. Angel Food is a great dessert if you're on a diet or simply want a less heavy cake because it's made with egg whites and no fats added in like butter or cooking oil. Egg whites contain only about 25% of the calories in an egg, and none of the fat. You can enjoy a piece of angel food cake, and stay in line with most diets. Angel food cake is perfect topped with strawberries or strawberry jam and whipped cream for a beautiful dessert.
In addition, angel food gives you various options for changing dessert options. For example, instead of ladyfingers in a tiramisu, you could substitute angel food cake with lighter cream. It works for strawberry shortcakes, traditional sponge cakes, and anything cakey that you need a light, low-fat cake.
Angel Food Cake
Ingredients:
1 1/2 cups powdered sugar
1 cup flour
1 1/2 cups egg whites (12)
1 1/2 teaspoons cream of tartar
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoons almond extract
1/4 teaspoon salt
Directions:
1. Place oven rack in lowest position. Preheat oven to 375 degrees F.
2. Mix powdered sugar and flour; set aside. Beat egg whites and cream of tartar in a large bowl with an electric mixer on medium speed until foamy.
3. Beat in granulated sugar, 2 tablespoons at a time, with a mixer on high, add vanilla, almond extract, and salt with the last of the sugar.
4. Beat until stiff and glossy meringue forms. Do not under-beat.
5. Sprinkle sugar-flour mixture, 1/4 cup at a time, over meringue, folding in just until the sugar-flour mixture disappears. Push batter into an ungreased angel food cake pan (tube pan), 10×4 inches. Cut gently through the batter with a metal spatula.
6. Bake for 30 to 35 minutes or until cracks feel dry and the top springs back when touched lightly. Immediately turn the pan upside down onto heat resistant funnel or bottle.
7. Let hang for about 2 hours or until the cake is completely cool. Loosen sides with a knife or long spatula and remove from pan.