Angel Food CupCakes
- Number of Servings: 6
Ingredients
3 egg whites1/4 cup and 1 tablespoon confectioners' sugar1/4 cup all-purpose flour1/4 teaspoon cream of tartar1/4 teaspoon vanilla extract1/8 teaspoon almond extract1/8 teaspoon salt1/4 cup sugar
1.Separate eggs; discard yolks or refrigerate for another use. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes.
2.Meanwhile, sift confectioners' sugar and flour together three times; set aside. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user ANTOINETTESMITH.
2.Meanwhile, sift confectioners' sugar and flour together three times; set aside. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user ANTOINETTESMITH.
Nutritional Info Amount Per Serving
- Calories: 64.9
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 76.0 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 0.0 g
- Protein: 2.0 g