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Angel Food Cake
Created by: Howcan Team
Ingredients
- 1 cup cake flour
- 1 1/2 cups white sugar
- 1 1/2 cups egg whites (about 12 large eggs)
- 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. Make sure the oven rack is in the lowest position.
- Sift the cake flour and 3/4 cup of sugar together in a bowl. Set aside.
- In a large mixing bowl, beat the egg whites, cream of tartar, and salt until soft peaks form.
- Gradually add the remaining 3/4 cup of sugar, beating until stiff peaks form.
- Gently fold in the vanilla and almond extracts.
- Sift the flour mixture over the egg white mixture, 1/4 cup at a time, and gently fold in until fully combined.
- Spoon the batter into an ungreased 10-inch tube pan. Use a knife to cut through the batter to remove any air pockets.
- Bake for 35-40 minutes, or until the top springs back when lightly touched.
- Invert the pan onto a wire rack and let the cake cool completely before removing from the pan.
- Once cooled, run a knife around the edges of the pan and the center tube to remove the cake.
- Serve and enjoy!
Angel food cake mix was first introduced in the 19th century, revolutionizing the traditional recipe by simplifying the process. This light and airy cake mix gained popularity in the United States, becoming a staple in households and bakeries. Chefs and home bakers embraced the convenience of the mix, creating heavenly desserts with its signature fluffy texture and delicate sweetness. Today, the best versions of this classic treat can be found in renowned bakeries across the country, with regions like the Midwest and the South known for their exceptional angel food cakes. The key to a perfect angel food cake lies in achieving the ideal balance of egg whites, sugar, and flour, ensuring a heavenly result every time.
60 min
12
160 calories
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