Angel Food Cake

Ingredients

Flour and Confectioners Sugar:

Egg Whites:

Sugar:

Salt, Vanilla, and Almond Extract:

Optional Topping:

Instructions

  1. Preheat oven to 375°.
  2. Have an ungreased 10-inch tube pan ready.
  3. In a small bowl whisk together flour and confectioners sugar; set aside.
  4. Separate eggs placing egg whites in a large work bowl. Discard egg yolks. Click here for step-by-step instructions on how to separate eggs.
  5. Add cream of tartar to egg whites.
  6. Beat egg whites and cream of tartar on medium speed until foamy.
  7. With mixer on high speed gradually beat in granulated sugar 2 tablespoons at a time.
  8. With the last edition of sugar add salt, vanilla and almond extract.
  9. Continue beating egg white mixture until stiff and glossy. Do not underbeat.
  10. Remove beater(s) from work bowl.
  11. Sprinkle the flour and confectioners sugar mixture, ¼ cup at a time, over the egg white mixture, folding in with a spatula just until it disappears.
  12. 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.
  13. Gently push batter into ungreased tube pan.
  14. 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.
  15. Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly.
  16. Once baked, invert the cake immediately to prevent it from sinking.
  17. Cool upside down until completely cool; at least 1½ hours. If your tube pan does not have feet, place the tube over a bottle neck. If tipsy place a few overturned mugs or bowls under the pan for stability.
  18. To remove the cake from the funnel pan, first slide a straight edged metal spatula or knife around perimeter of pan, pressing the knife against the pan to avoid tearing the cake.
  19. Once the sides are completely released, press the removable bottom of the pan away from the side.
  20. With your hand gripped around the top portion of the funnel, pull the funnel with the cake out of the pan.
  21. Place the flat "bottom" part of the tube on a flat surface.
  22. Slide the metal spatula or knife under the cake to detach it from the bottom of the tube.
  23. Invert the tube and allow the cake to drop onto a serving platter.
  24. Gently slice the cake with a serrated knife and serve.

Comments

This cake is delicious by itself but even better served as Angel Food Cake With Sugared Strawberries and Whipped Cream.

Categorized in

Recipe from Betty Crocker's Cookbook. New York: Golden Press (1980).