Angel Food Cake can be a bit intimidating to make, but it is really easy. It is one of my favorite desserts in the Spring when strawberries are on. I have been making this recipe for a few years and my whole family really likes it. This recipe came from the Lion House Cookbook.
Angel Food Cake
Angel Food Cake
1 Cup plus 2 Tbsp. sifted cake flour
1 1/2 Cups sifted sugar
1 3/4 Cups (10 to 12) egg whites, at room temperature
1/4 tsp. salt
1 1/4 tsp. cream of tartar
1 tsp. vanilla
1/4 tsp. almond extract
Sift together flour and 1/2 cup sugar. (Now really, does anyone sift? I don't. I put the flour and sugar together and mix it around to get air in with a spoon.) In a large bowl, combine egg whites, salt, cream of tartar, and flavorings. Beat on high speed with electric mixer until soft peaks form. Add remaining 1 cup of sugar gradually, 1/4 cup at a time, beating well after each addition. Sift in flour mixture, one-fourth at a time, folding in with 15 fold-over strokes each time, turning bowl frequently. Do not stir or beat. After last addition, use 10 to 20 extra folding strokes.
Pour batter into ungreased 9- or 10-inch tube pan. Bake at 375 for 35 to 40 minutes for 9-inch cake or 30-35 minutes for 10-inch cake, or until cake springs back when pressed lightly. Cool cake in pan, upside down, 1 to 2 hours. Then loosen from sides and center tube with knife and gently pull out cake. An angel cake pan with a removable bottom is ideal for removing cake in perfect condition.
Top slices of cake with strawberries and sweetened whipped cream.
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