Blue Ribbon Angel Food Cake

Blue Ribbon Angel Food Cake

Angel food cakes aren't nearly as hard as you might think. Give up the store bought plastic containers for the real deal made in your kitchen.

Course Dessert

Prep Time 20

Cook Time 35

Cooling Time 1

Servings people

Calories 240kcal

Author Rachel Ballard

Equipment

Angel food cake pan
Sifter

Ingredients

12 egg whites
1 1/2 cups cake flour
1 1/4 teaspoons cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/3 cups sugar

Instructions

Preheat oven to 375.
Sift the cake flour four times and set aside. See note 1 for how to make cake flour if you want to make your own.
In a clean bowl or stand mixer add the egg whites, cream of tartar, salt and extracts and beat until soft peaks form. (A peak that falls over), about 5 minutes
With the beaters running, add the sugar 1/3 cup at a time until just blended. Add the extracts.
Gently add the flour to the egg whites and use the folding technique to mix the flour just until no pockets of dry flour remain. To fold, cut down through the center, come up the side, flip your spatula and cut down the center again. DO NOT STIR.
Transfer the mixture to the angel food cake pan that is not greased. If you grease it your angel food cake will not rise properly.
Bake 35 minutes or until a toothpick comes out clean. Turn the pan upside down and cool one hour then loosen with a sharp knife and turn out to cool completely.

Notes

Note 1: To make cake flour: Measure 1 cup of all purpose flour, then remove 2 tablespoons and add in 2 tablespoons cornstarch in its place. Stir well and use as the recipe instructs. For this recipe, measure 1 1/2 cups flour, remove 3 tablespoons of the flour and replace it with 3 tablespoons of cornstarch.

Nutrition