Angel Food Cake
- Preparing Batter: 20 minutes
- Baking Time: 35 minutes
- Cooling Time: 2 hours
- Total Time: Approximately 3 hours
Flour and Powdered Sugar:
- 1 cup cake flour (or ¾ cup flour)
- 1½ cups powdered sugar
- 1½ cups egg whites (about 12)
- 1½ teaspoons cream of tartar
Salt, Vanilla, and Almond Extract:
- ¼ teaspoon salt
- 1½ teaspoons vanilla
- ¼ teaspoon almond extract (optional)
Preheat oven to 375°.
- Have an ungreased 10 x 4 tube pan ready.
- In a small bowl whisk together flour and powdered sugar; set aside.
- Separate eggs saving egg whites only. Click here for step-by-step instructions on how to separate eggs.
- Pour egg whites into a large mixer bowl.
- Add cream of tartar to egg whites.
- Beat egg whites and cream of tartar on medium speed until foamy.
- Gradually beat in granulated sugar on high speed, 2 tablespoons at a time.
- With the last edition of sugar add salt, vanilla and almond extract.
- Continue beating egg white mixture until stiff and glossy. Do not underbeat.
- Remove beater(s) from work bowl.
- Sprinkle the flour and powdered sugar mixture, ¼ cup at a time, over the egg white mixture, folding in with a spatula just until it disappears.
- To fold, cut down through center of beaten egg whites, along bottom of work bowl and up the side; rotate bowl ¼ turn and repeat.
- Push batter into ungreased tube pan.
- Cut gently through the batter with a metal spatula, or knife. This step will break down large air pockets and seal the batter against the side of the pan and tube.
- Bake until cracks feel dry and top springs back when touched lightly; 30 to 35 minutes.
- Invert pan on funnel; let hang until cake is cold. Cake top should not touch the counter. If necessary place tube pan feet on top of bowls, or place funnel over a bottle.
- To remove the cake from the funnel pan, first slide a straight edged spatula around perimeter of pan.
- Next, press the bottom of the pan away from the side piece making sure the sides are completely released.
- With your hand gripped around the top portion of the funnel, pull the funnel with the cake out of the pan.
- Gently slide a thin metal spatula around the bottom of the cake where it is attached to the base of the funnel.
- Invert the cake onto a cake platter.
Recipe from Betty Crocker's Cookbook. New York: Golden Press (1980).