Recipe

Angel Food Cake Recipe

Add Step-by-Step Photos	Erin / All my dishes 2 years, 5 months ago Always a classic. I have posted a chocolate sauce recipe and an icing recipe that go perfectly with this cake. I also like to cut off the top and scoop out some cake to fill with ice cream before icing. Make lemon curd with the left over egg yolks. ... More Prep:35m Cook:30m Servings:8	Erin
	angel food cake dessert egg whites

Warming the Whites

Soft Peaks

Stiff and Glossy

done

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Ingredients

1 cup cake flour (not self-rising)

1 1/2 cups superfine sugar, separated into two servings of 3/4 cup each

1 3/4 cups large egg whites (about 10-12), super fresh and room temp

1 tbsp warm water

1/2 tsp salt

1 tsp cream o' tartar

1 1/2 tsp quality vanilla extract

Directions

Preheat oven to 350 degrees.

Sift flour and 3/4 c of the superfine sugar together 4 times onto wax paper. Set aside.

In a double-boiler, gently warm egg whites and warm water over simmering water until just slightly warm.

Using electric mixer fitted with the wisk attachment, beat egg whites and water on low speed until foamy.

Add salt, cream of tartar and vanilla.

Beat on medium-high speed until soft peaks form, 2-3 minutes.

While beating, mix in the remaining 3/4 c of sugar 1 tbsp at a time.

Beat on high speed until the peaks are stiff and the mixture is glossy. You'll know yer peaks are stiff if they stand straight up when you remove the wisk.

Sift a bit of the flour/sugar mixture in a thin layer over the egg whites, and using a rubber spatula gently fold it in.

Repeat step 9 3-4 more times.

Gently place the batter in an ungreased, 10-inch angel food pan.

Run a knife through the batter once or twice to pop any air bubbles.

Smooth the top even.

Bake until cake is golden brown and springy when you poke the top, 30-40 minutes.

Invert pan onto a wine bottle or onto its legs and cool at least an hour.

Run a knife around the edges to loosen and invert onto a cooling rack.

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