ANGEL FOOD CAKE RECIPES
Angel Food Cake recipes
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The spongy confection known as Angel Food Cake first became popular in the United States in the late 19th century. Most Angel Food Cake recipes are made with whipped egg whites gently folded into the cake mixture. Angel Food cake is considered a healthy dessert food, due to its low cholesterol content, since most of an egg's cholesterol comes from the yolk.
The standard recipe for Angel Food Cake is pretty basic, but it's fun to experiment with different flavorings and toppings. Here's a sample recipe:
12 egg whites
1 1/2 teaspoons cream of tartar
1 1/2 cups sugar, divided
1 1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup sifted cake flour
1/4 teaspoon salt
Preheat oven to 375° F
Separate 12 eggs. To do this, break each egg over a bowl, careful to retain the yolk in one of the eggshell halves. Then carefully pour the yolk back and forth from on half of the eggshell to the other. As you do this, the egg whites will drip out into the bowl. Be careful not to break the yolk.
In large bowl, using a mixer, beat egg whites with cream of tartar at high speed until foamy.
Add 3/4 cup of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks.
Beat in flavorings.
Sift together flour, remaining sugar and salt.
Sift about 1/2 cup of the flour mixture over whites and gently fold just until flour disappears.
Repeat, folding in remaining flour mixture 1/2 cup at a time.
Pour cake mixture into ungreased 10 x 3 3/4-inch Angel Food pan.
Bake until top springs back when lightly touched with finger, about 35 minutes.
Invert cake in pan on funnel or bottle neck. Let cool completely, about 1 1/2 hours.
With narrow spatula or knife, loosen cake from pan and gently shake it onto a serving plate.
Top with fruit or frosting, if desired.
MAKES ABOUT 12 SERVINGS
TRADITIONAL AMERICAN RECIPES
EXIT ANGEL FOOD CAKE RECIPES - SEE MAIN DESSERT PAGE