Wednesday, April 10, 2013

Angel Food Cake

My Mom makes the best angel food cake.  It's light and fluffy and just melts in your mouth. We put different topping on it sometimes, but usually it's left 'plain' in a cake dish, pre-sliced so we can just skitter into the kitchen, grab a piece and run out again.   Ahhh...happy tummy =)

Angel Food Cake


  • 12 Eggs
  • 1 1/4 cups confectioners sugar
  • 1 cup all purpose flour
  • 1 1/2 teaspoon cream of tartar
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt 
  • 1 cup sugar

  • Separate eggs; discard yolks or refrigerate 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 1-inch tube pan.  Cut through batter with a knife to remove air pockets.  Bake at 350 degrees for 40-45 minutes or until cake springs back when lightly touched.  
  • Immediately invert pan; cool completely before removing cake from the pan.


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