Angel Food Cake
Per Serving (excluding unknown items): 12 Calories; trace Fat (0.1% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 116mg Sodium; trace Total Sugars; 0mcg Vitamin D; trace Calcium; trace Iron; 75mg Potassium; trace Phosphorus. Exchanges: .
Prep Time
0:20 mins
Cook Time
0:50 mins
Ingredients
8
Yield
10 servings
Calories
-
Method
Step-by-step instructions
Preheat oven to 350°F
Sift together flour, 3/4 cup sugar, cornstarch, and salt together into a medium bowl. Repeat sifting again for a total of 2 times. Set aside.
Step 2
(Note: Separate the egg whites while they are cold, but then let the come to room temperature before mixing. This is how to achieve voluminous, stiff peaks during mixing.) In a large bowl of a stand mixer fitted with a whisk, or a very large mixing bowl and hand mixer, mix together egg whites, cream of tartar, vanilla extract, and almond extract on medium-low speed until foamy.
Step 3
Increase speed to medium high and gradually mix in remaining 3/4 cup sugar, a couple tablespoons at a time, until stiff glossy peaks form, about 2-3 minutes.
Remove bowl from stand mixer
Add flour mixture, 3 tablespoons at a time, using a rubber spatula to gently fold in each addition.
Step 5
Spoon batter into an UNGREASED angel food cake tube pan. Smooth top with a rubber spatula. Gently tap pan on counter to release air bubbles. Bake cake on LOWER-MIDDLE rack for 50-55 minutes, or until top is golden brown and cake springs back when pressed. When inserted in the center an instant read thermometer should read at least 205? to keep it from collapsing.
Step 6
Invert cake pan on counter, keeping it slightly elevated with the prongs around rim. If there are no prongs, use a bottle or funnel to invert the cake on and allow air to circulate. Let cool completely, at least 2-3 hours. Run a knife around the outer and inner edges to loosen. Turn pan upside down to release cake and transfer cake to a platter.
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