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Angel Food Cake
Created by: Howcan Team
Ingredients
- 1 cup cake flour
- 1 1/2 cups white sugar
- 12 large egg whites
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Instructions
- Preheat the oven to 350 degrees F.
- Sift the cake flour and 3/4 cup of sugar together in a bowl.
- In a separate bowl, beat the egg whites until foamy. Add the cream of tartar and salt, and continue beating until soft peaks form. Gradually add the remaining 3/4 cup of sugar, and continue to beat until stiff peaks form. Stir in the vanilla and almond extracts.
- Gently fold in the sifted ingredients, being careful not to deflate the egg whites.
- Pour the batter into an ungreased 10-inch tube pan. Run a knife through the batter to remove any air pockets.
- Bake in the preheated oven for 35 to 40 minutes, or until the cake springs back when lightly touched.
- Invert the pan and allow the cake to cool completely before removing from the pan.
Angel Food Cake is a light and fluffy dessert with a spongy texture, originating in the United States in the 19th century. It is believed to have been created by African American chefs, who used the leftover egg whites from their wealthy employers' kitchens to make this delicate cake. The cake gained popularity in the Midwest and became a staple at social gatherings and church events. The key to its airy texture lies in whipping egg whites to stiff peaks and using cake flour for a tender crumb. Today, the best Angel Food Cake can be found in traditional American bakeries and is often served with fresh berries and whipped cream. For a twist, some bakers add a hint of citrus zest or almond extract to enhance the flavor. Whether enjoyed on its own or as a base for trifle or strawberry shortcake, Angel Food Cake continues to be a beloved classic in American dessert culture.
60 min
12
160 calories
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