Angel Food Cake
By far my favorite cake, this tasty sponge cake is made from meringue that has been fortified with flour to help it hold its shape when baked. Truly versatile, this cake can be served anytime way you want it to be, however, I just like it plain!
Ingredients
1 1/4 cup sugar
1 cup flour
1 cup egg whites, 7-8 large eggs
1 tsp cream of tarter
1 tsp vanilla
1/2 tsp almond extract
1/2 tsp salt
Instructions
1
Preheat your oven to 350 degree’s.
2
Sift together 1/4 cup of the sugar and flour together 4 or 5 times. Set aside until ready to use.
3
In the bowl of you mixer, using the whisk attachment whisk the egg white to a frothy stage and add the cream of tarter, vanilla, almond extract and salt. Whisk to soft peaks than add the remaining sugar and continue whisking to stiff peaks.
4
Once the egg whites are at the stiff peak stage, fold in the sifted flour and sugar mixture until incorporated.
5
Transfer the angel food cake batter to a 9 inch tube pan (angel food cake pan). Once the batter is in the pan, run a butter knife several times through the batter to break any large air bubbles that may be present.
6
Bake for about 30-40 minutes in your oven or until golden on top and fully cooked.
7
Remove from the oven and invert the cake pan letting it cool completely.
8
Once cooled, remove from the pan, serve and enjoy!
Tags:
chefbryan
