Tuesday, August 26, 2008

PostHeaderIcon Just Desserts: Angel Food Cake

This week: Angel Food Cake

  • 1 cup cake flour, sifted
  • 1/2 cup sugar, sifted
  • 1 1/2 cup egg whites (about a dozen)
  • 1/4 teaspoon salt
  • 1 1/4 teaspoon cream of tarter
  • 1 teaspoon vanilla
  • 1/4 teaspoon almond extract
  • 1 1/3 cup sugar, sifted

Combine cake flour and 1/2 cup sugar together -- sift 4 times and set aside.

Combine egg whites, salt, cream of tarter and flavorings in a mixing bowl. Beat until moist peaks are formed. Add 1 1/3 cups sifted sugar in 4 additions, beating after each.

Sift in flour mixture in 4 additions, folding in with a spatula.

Pour into angel food cake pan and bake at 375° F for 35 to 40 minutes. Place upside down to cool.



Variation: Chocolate Angel Food Cake

When sifting flour and sugar together, add 1/4 cup cocoa.



Tip: Cut the cake using a bread knife.

Summer Serving Suggestion:
Slice the cake horizontally into two layers. Spread softened strawberry ice cream between the layers and "frost" entire cake with Cool Whip. Place in freezer for at least one hour.

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