Incredible Angel Food Cake BY HELEN FLETCHER, THE ARDENT COOK Photo by T. Mike Fletcher Makes 12 servings. However, I can eat half of it by myself! 2½ cups sugar, divided 14 egg whites, preferably room temperature (about 1 2/3 cup) 1 ¼ teaspoon salt 1½ teaspoons cream of tarter 1 teaspoon vanilla extract 1 teaspoon almond extract 1½ cups sifted cake flour Preheat the oven to 350 degrees. Place the sugar in a food processor and process for 1 to 2 minutes until more finely ground. Place the egg whites, vanilla, and almond extracts in a mixer fitted with a whisk attachment. Beat on medium to a froth. Blend half the sugar (1¼ cups), salt and cream of tarter. Gradually add to the egg whites. Beat to soft peaks on medium speed. Sift together the remaining half of the sugar and the flour. Add to the egg whites while mixing on low speed in four additions. Beat just until the flour mixture is incorporated each time. Pour batter into cake pan and smooth out with a spatula. Bake for 35 to 40 minutes until risen, nicely browned and a tester comes out clean. Don’t over bake. Cool in pan. Go around the tube and the edge with a flexible spatula. Release the rim of the pan. Release the bottom of the cake with a spatula and turn it out onto a cake board. Turn it right side up to serve. Did you like what you read here? Subscribe to St Louis AT home
Posted on: Thu, 19 Sep 2013 22:04:58 +0000
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