Angel Cake
Number of servings : Prep time: Cooking time: Type of meal : | Cakes | Cakes Special diet : Ingredients
Number of servings :
Prep time:
Cooking time:
Type of meal : | Cakes | Cakes
Special diet :
Ingredients
1-1/2 cups (375 mL) egg whites (about 15 eggs)
1-1/2 tsp (7 mL) cream of tartar
1/4 tsp (1 mL) salt
1-1/2 cups (375 mL) sugar
1 cup (250 mL) sifted cake flour
2 tsp (10 mL) vanilla extract
1/4 tsp (1 mL) almond extract
Directions
Place the oven rack at its lowest position. Preheat the oven to 325?F (160?C). In the large bowl of an electric mixer, beat egg whites, cream of tartar, and salt at medium speed until frothy. Then with the motor running, add sugar, 2 tablespoons at a time. Increase speed to high and continue beating until very soft peaks form.
Fold flour, 1/4 at a time, into whites, then fold in vanilla and almond extracts. Spoon batter into an ungreased 10-inch tube pan and gently smooth the surface with a spatula. Cut the spatula through the batter once to break and release any large air bubbles.
Bake the cake until the top springs back when lightly pressed – 50 to 60 minutes. Invert the cake pan, inserting the central tube over the neck of a large bottle. When the cake is completely cool, loosen from the pan and turn out onto a cake plate. Serve it with crushed berries and/or sweetened whipped cream.
Makes 12 servings.
Nutritional information:
Imported on 2011-01-20 16:41:26 — Original ID:1534
