My husband went grocery shopping with me today and lingered over a pretty angel food cake at the bakery section. He looked at me and asked, “Could you make one of these”? I’ve never made one before, but I told him I would try as soon as I got home. So even though it wasn’t on the menu this week, I was happy to make my hubby’s special request. It baked up beautifully and turned out light, moist and very good. As you can see from the picture, I had trouble removing it from the pan. Any tips on how to keep it from sticking?
Heavenly Angel Food Cake
12 eggs
1 1/4 cups confectioners’ sugar
1 cup all-purpose flour
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1 cup sugar
Separate eggs; refrigerate yolks for another use. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes.
Meanwhile, sift confectioners’ sugar and flour together three times; set aside. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.
The original recipe can be found at allrecipes.
april
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