Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 114.9
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 186.8 mg
- Total Carbs: 24.9 g
- Dietary Fiber: 0.2 g
- Protein: 4.6 g
View full nutritional breakdown of Angel Food Cake calories by ingredient
Angel Food Cake
Submitted by: MALUANOVA
Introduction
Found this recipe on allrecipes.comI didn't have cream of tartar, so I omited it, making sure that the egg whites were room temperature as suggested. It worked out really well: the cake is satisfying and light, and moist. I have to freeze half of it so that I don't eat it all at once! Each slice is only 115 calories. Found this recipe on allrecipes.com
I didn't have cream of tartar, so I omited it, making sure that the egg whites were room temperature as suggested. It worked out really well: the cake is satisfying and light, and moist. I have to freeze half of it so that I don't eat it all at once! Each slice is only 115 calories.
Number of Servings: 16
Ingredients
-
12 egg whites at room temperature
1 cup of flour
1.5 cups of sugar (divided into two equal parts of 3/4 cup)
1.5 tsp of vanilla extract
0.5 tsp of salt
Directions
Preheat oven to 375F.
Sift together flour and 3/4 cup of sugar. Set asside.
Beat eggs, vanilla, and salt to medium stiff peaks.
Gradually add remaining 3/4 cup of sugar and beat to stiff peaks.
(when I did it, it looked more like clowds, but I kept beating it on high 8 or 9, until it got as large as it was going to get)
Transfer to the biggest bowl you have in your house and fold in the flour mixture, 1/3rd at a time.
Put batter in an ungreased tube pan, and bake for 35 to 45 minutes, or until it springs back when you touch the top.
When you take it out, it is important that you let it cool upside down so that the cake doesn't collapse.
I used a bottle of wine, inserted into the tube part.
Let cool for 1 to 2 hours, and run a knife on the edges to invert it onto a plate.
Number of Servings: 16
Recipe submitted by SparkPeople user MALUANOVA.
Sift together flour and 3/4 cup of sugar. Set asside.
Beat eggs, vanilla, and salt to medium stiff peaks.
Gradually add remaining 3/4 cup of sugar and beat to stiff peaks.
(when I did it, it looked more like clowds, but I kept beating it on high 8 or 9, until it got as large as it was going to get)
Transfer to the biggest bowl you have in your house and fold in the flour mixture, 1/3rd at a time.
Put batter in an ungreased tube pan, and bake for 35 to 45 minutes, or until it springs back when you touch the top.
When you take it out, it is important that you let it cool upside down so that the cake doesn't collapse.
I used a bottle of wine, inserted into the tube part.
Let cool for 1 to 2 hours, and run a knife on the edges to invert it onto a plate.
Number of Servings: 16
Recipe submitted by SparkPeople user MALUANOVA.
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