October 11, 2013

Angel Food Cake

Cake Flour - 1 up (sifted)
Sugar  - 1 13/4 cups (powdered)
Egg whites of 11 eggs
Cream of tartar - 1 1/4 tsp
Salt - 1/4 tsp
Almond extract - 1/4 tsp
Vanilla essence - 1 tsp


  • Sift the flour with half of the sugar and keep aside.
  • Beat the egg whites with cream of tartar and salt in a large bowl using electric blender at high speed until foamy white  and double in volume.
  • Beat in remaining sugar, 1 tbsp at a time, until meringue strands in soft peaks.
  • Fold flour mixture, 1/4 at a time, into egg white mixture with rubber scraper until no streaks of dry ingredients remain.
  • Fold in almond and vanilla extract.
  • Pour into an ungreased pan.
  • Bake in a moderate oven at 350 degrees for 50 to 60 minutes or until top springs back when lightly pressed with fingertip.
  • Invert the pan, let it cool completely.
  • Loosen the cake around the edges and transfer to serving plate.

No comments:

google.com, pub-6783067284749878, DIRECT, f08c47fec0942fa0