Angel Food Cake

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  • 8
  • Average
  • 20 mins
  • 45 mins
  • 15 mins
  • Average budget

Ingredients

  • 1 cup sifted cake-and-pastry flour
  • 1/2 tsp salt
  • 1-1/2 cups granulated sugar
  • 1-1/2 cups egg whites (12 to 14) at room temperature
  • 1 tsp cream of tartar
  • 1 tsp vanilla
  • 1/2 tsp almond extract

Preparation

Step 1

Sift together flour, salt and 3/4 cup (175 mL) of the sugar; set aside. In large bowl, with electric mixer, beat egg whites with cream of tartar to soft peaks. Very gradually add remaining 3/4 cup (175 mL) sugar, beating constantly until mixture holds stiff, glossy peaks. Beat in vanilla and almond extract. Sift flour mixture, one-quarter at a time, over egg whites; fold in each addition gently but thoroughly.

Step 2

Turn batter into 10-inch (25 cm) tube pan (capacity 16 cups/4 L). Run knife through batter to eliminate any air pockets; gently smooth the surface. Bake in 350F (180C) oven for 40 to 45 minutes or until cake springs back when touched.

Step 3

Turn pan upside down (if it doesn't have feet, hang it over a bottle or inverted funnel); let cake cool completely. When cool, loosen cake by running knife around inside edges and tube; remove cake from pan (if using loose-bottomed pan, run knife between cake and base to remove).

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Chocolate Angel Cake varation: Reduce flour to 3/4 cup (175 mL) and add 1/4 cup (50 mL) sifted cocoa; sift with other dry ingredients.

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