Angel Food Cake
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 236.3
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 299.3 mg
- Total Carbs: 43.5 g
- Dietary Fiber: 0.3 g
- Protein: 6.1 g
View full nutritional breakdown of Angel Food Cake calories by ingredient
Introduction
Number of Servings: 10
Ingredients
-
1 3/4 C sugar (NUTRITIONAL INFO FOR USING SPLENDA)
1/4 tsp salt
1 C cake flour sifted
12 egg whites (room temp)
1/3 C warm water
1 tsp orange extract or preference
1 1/2 tsp cream of tartar
Tips
Cook's Note: Since they're easier to separate use the freshest eggs you can get.
Directions
Preheat oven to 350 degrees F.
In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.
In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
Cool upside down on cooling rack for at least an hour before removing from pan.
Serving Size: Serves 10
In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.
In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
Cool upside down on cooling rack for at least an hour before removing from pan.
Serving Size: Serves 10