Angel Food Cake


Angel Food Cake is a treat any time of the year, but especially when you have fresh fruit to serve with it.

Angel Food Cake

1 cup plus 2 Tb. sifted cake flour or all-purpose flour
1-1/2 cups sifted sugar [-3 Tb.]
1-1/4 cups egg whites at room temperature [1-1/2 cups]
1/4 tsp. salt
1-1/4 tsp. cream of tartar
1 tsp. vanilla
1/4 tsp. almond extract

Sift flour and 1/2 cup sugar together. Beat the egg whites, salt, cream of tartar, and flavoring until soft peaks form. Add the remaining sugar gradually, beating well after each 1/4-cup addition. Sift in the flour mixture in four additions, folding in each addition with 15 fold-over strokes. Use an extra 10 to 20 folding strokes after the last addition. Do not stir or beat the batter. Pour the batter into an ungreased 9- or 10-inch tube pan with a removable bottom. Bake at 375° for about 35 minutes. The cake is done when it is brown and springs back when pressed lightly. Cool the cake in the pan, upside down, for 1-2 hours. Use a long knife to loosen cake from the sides and center tube of the pan. Lift out the cake and gently cut the cake away from the bottom section of the cake pan.

This photo shows the careful folding of the batter needed to make this cake.


Eliza's notes: The amounts in the brackets are the adjustments needed for high altitudes (4,000-5,000 feet). Once you have homemade angel food cake, it is hard to ever eat the stuff from the store.

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