Angel Food Cake
Light and fluffy Angel Food cake from scratch. Inspired by Martha Stewart's recipe. www.mostdeliciouslife.com
Equipment
- 1 two piece tube cake pan, with prongs for inverted cooling
Ingredients
- 13 egg whites
- ½ teaspoon salt
- 1½ teaspoon cream of tartar
- 1¾ cup white sugar
- 1½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 1½ cups white flour, sifted
Instructions
- Pre heat oven to 275°. Using a hand or stand mixer with whisk attachment, whip the egg whites till foamy.
- Add in the salt and cream of tartar. Continue to whip the egg whites till they get stiffer.
- With the mixer or beaters on low, slowly add the sugar in. Continue whipping till the whites are glossy and stiff, and have tripled in volume.
- Whisk in the vanilla and almond extracts.
- Sift the flour at least once. Carefully spoon the flour over the stiff whites. With a large rubber spatula, fold in the flour. Be VERY careful and gentle to the egg whites do not break down too much.
- Spoon the cake batter into a 2 piece tube pan. Be careful not to let any batter drip down the center hole.
- Bake at 275° for 30 minutes, then without opening the oven turn the temperature up to 325° and bake for another 30 minutes.
- Immediately remove from the oven, and turn upside down to cool for 1 hour while inverted so it doesn't collaple. If your dish doesnt' have prongs on the edge to prop it up, then place on a cooling rack so the heat doesn't get trapped inside as it is trying to cool.
- Use a butter knife around all the edges to remove from the pan. Place on cake plate or stand inverted so the top and sides are smooth looking. Serve with berries or fruit and cream.