Recipe

An Angel Of An Anglefood Cake Recipe

Add Step-by-Step Photos	Midgelet / All my dishes 1 year, 2 months ago I like to use this recipe when I taught baking classes- which uses cake flour, cream of tarter and 2 kinds of sugars. It makes a basic nice high cake with a good texture and always seems to come out well for anyone who tries it and has had angel... More Prep:10m Cook:35m Servings:12	Midgelet
	angelfood egg whites baking class

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Ingredients

1 1/4 cups confectionery sugar -powder sugar which contains cornstarch

1 cup cake flour

1 1/2 cups room temperature egg whites ( 12 to 14 large )

1 1/2 tsp cream of tartar

1 1/2 tsp pure vanilla flavor

1/4 tsp salt

1/4 tsp almond extract

1 cup superfine sugar- for beating the egg whites

Directions

Have all ingredients at room temperature and utensils and bowls clean.

Sift the confectionery sugar and flour 3 to 4 times and set aside.

Place the egg whites, cream of tarter ( sift it into the bowl over the whites ) and vanilla, almond and salt in a clean mixing bowl ( copper if you have it which helps keep molecules of mixture intact ).

Beat whites at low speed to create a bubbly foamy mass.

Increase the speed to medium high and beat until egg whites turn into soft moist peaks.

Now gradually sprinkle or sift in , the superfine sugar a few tablespoons at a time increasing the speed to high until the whites hold STIFF but MOIST peaks.

Fold in the flour/sugar mixture 1/4 cup at a time (sift it onto the whites ) by folding in with a large rubber spatula just until the flour just disappears.

Immediately place the mixture evenly into the angel food pan ( 10 inch ungreased and lined with an ungreased cake paper liner ) and bake in the middle rack of a preheated 325 to 350 degree oven about 35 to 40 minutes or until cake springs back when gently pressed with a finger.

Remove from oven and immediately invert over a bottle neck to cool.

When completely cool, loosen and remove.

Sift with confectionery sugar or spoon over a confectionery sugar glaze, or topping before serving.

Cake freezes well.

I love to garnish cake with a fresh flower in the summer for a very dramatic or romantic appeal

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