Angel Food Cake, How to Make
It’s that light, fluffy cake that is easy for young children to eat and has no fat for their parents and grandparents. Here is the recipe from the Betty Crocker Cookbook 10th Edition.
Angel Food Cake
Angel Food Cake
1 1/2 cups powdered sugar
1 cup cake flour
1 1/2 cups large egg whites (about 12)
1 1/2 teaspoons cream of tartar
1 cup granulated sugar
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract
1/4 teaspoon salt
- Move oven rack to lowest position. Heat oven to 375ºF.
- In medium bowl, mix powdered sugar and flour; set aside. In large bowl, beat egg whites and cream of tartar with electric mixer on medium speed until foamy. Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding vanilla, almond extract and salt with the last additon of sugar. Continue beating until stiff and glossy. Do not underbeat.
- Sprinkle powdered sugar-flour mixture, 1/4 cup at a time, over egg white mixture, folding in with rubber spatula just until sugar-flour mixture disappears. Push batter into ungreased 10X4 inch angel food cake pan (tube pan). Cut gently through batter with metal spatula or knife to break air pockets.
- Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly. Immediately turn pan upside down onto heat proof funnel or bottle. Let hang about 2 hours or until cake is completely cool. Loosen side of cake with knife or long metal spatula; remove from pan.
Tips for Making Angel Food Cake
- Beat egg whites and sugar until stiff and glossy.
- To fold sugar-flour mixture into beaten egg white mixture, use a rubber spatula to cut down vertically through center of egg whites, across the botoom of the bowl and up the side, turning the egg whites over. Rotate bowl one-fourth turn and repeat. Continue folding this way just until ingredients are blended.
- Use a metal spatula to cut through batter, pushing batter gently against side of pan and tube, to break large air pockets.