Angel Food Cake Recipe

An excellent way to use up a large number of eggs, this Angel Food Cake Recipe is a light and dreamy dessert that everyone likes.


| 2012 Guide to Backyard Chickens


The pure white angel food cake is a member of the foam cake family, which also includes sponge and chiffon cakes. It contains no egg yolks or fat and relies entirely on beaten egg whites for its structure and leavening. Good techniques for beating egg whites with sugar are important.

MAIN ARTICLE:
Cooking With Eggs: Recipes for Every Meal
 

Angel Food Cake Recipe

Prep Time: 30 minutes
Cook Time: 30 to 40 minutes

12 egg whites, room temperature
1 1/2 teaspoons cream of tartar
3/4 cup granulated sugar
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract, optional
1 1/4 cups confectioner’s sugar
1 cup sifted cake flour
1/4 teaspoon salt

Heat oven to 375°F.

In mixer bowl, beat egg whites and cream of tartar with whisk attachment on high speed until foamy. Beating constantly, add granulated sugar, 1 tablespoon at a time, beating after each addition until sugar is dissolved before adding the next. (Rub a bit of mixture between thumb and forefinger; it should feel completely smooth.) Continue beating until whites are glossy and stand in soft peaks. Beat in vanilla and almond extract, if desired.





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