Angel Food Cake
By MPozzobon
1 Picture
Ingredients
- 1 cup sifted cake-and-pastry flour
- 1/2 tsp salt
- 1-1/2 cups granulated sugar
- 1-1/2 cups egg whites (12 to 14) at room temperature
- 1 tsp cream of tartar
- 1 tsp vanilla
- 1/2 tsp almond extract
Details
Servings 8
Level of difficulty Average
Preparation time 20mins
Cooking time 45mins
Cost Average budget
Preparation
Step 1
Sift together flour, salt and 3/4 cup (175 mL) of the sugar; set aside. In large bowl, with electric mixer, beat egg whites with cream of tartar to soft peaks. Very gradually add remaining 3/4 cup (175 mL) sugar, beating constantly until mixture holds stiff, glossy peaks. Beat in vanilla and almond extract. Sift flour mixture, one-quarter at a time, over egg whites; fold in each addition gently but thoroughly.
Step 2
Turn batter into 10-inch (25 cm) tube pan (capacity 16 cups/4 L). Run knife through batter to eliminate any air pockets; gently smooth the surface. Bake in 350F (180C) oven for 40 to 45 minutes or until cake springs back when touched.
Step 3
Turn pan upside down (if it doesn't have feet, hang it over a bottle or inverted funnel); let cake cool completely. When cool, loosen cake by running knife around inside edges and tube; remove cake from pan (if using loose-bottomed pan, run knife between cake and base to remove).
Chocolate Angel Cake varation: Reduce flour to 3/4 cup (175 mL) and add 1/4 cup (50 mL) sifted cocoa; sift with other dry ingredients.
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Chef Tips and Tricks
Craving sweet? This rustic cherry tart is easy, quick and delicious!
INGREDIENTS:
- 1 shortcrust pastry
- 3 cups / 750 g. of cherries
- 1/3 cup / 60 g. of sugar
- 2/3 cup / 60 g. of almond flour
- 4 tbsp. of brown sugar
- Pistachios
- A dash of milk
METHOD:
- Mix the cherries and sugar together. Let stand 20 minutes.
- Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
- Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
- Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
- Top with a handful of chopped pistachios, and serve!
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