ANGEL FOOD CAKE
Number Of Ingredients 8
Steps:
- 1. Place oven rack at lowest position. Heat oven to 375°F. In small bowl, combine flour and 3/4 cup sugar.2. In large bowl, combine egg whites, cream of tartar, salt, vanilla and almond extract beat until mixture forms soft peaks. Gradually add 3/4 cup sugar, beating at high speed until stiff peaks form. Spoon flour-sugar mixture 1/4 cup at a time over beaten egg whites gently fold in just until blended. Pour batter into ungreased 10-inch tube pan. With knife, cut gently through batter to remove large air bubbles.3. Bake at 375°F. on lowest oven rack for 30 to 40 minutes or until crust is golden brown and cracks are very dry. Immediately invert cake onto funnel or soft drink bottle let hang 1 hour or until completely cooled. To remove cake from pan, run edge of knife around outer edge of pan and tube.TIP:To make loaves, bake in 2 ungreased 9 x 5-inch loaf pans for 25 to 30 minutes.High Altitude (above 3500 feet): Increase flour to 1 cup increase egg whites to 1 3/4 cups (about 13). Bake at 400°F. for 30 to 35 minutes.Nutrition Information Per Serving: Serving Size: 1/12 of Recipe * Calories: 140 * Calories from Fat: 0 * % Daily Value: Total Fat: 0 g 0% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 100 mg 4% * Total Carbohydrate: 32 g 11% * Dietary Fiber: 0 g 0% * Sugars: 25 g * Protein: 4 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 2% * Dietary Exchanges: 1 Starch, 1 Fruit or 2 CarbohydrateVariation:Chocolate-Cherry Angel Food Cake: Fold 1/3 cup well-drained, chopped maraschino cherries and 1 oz. grated semisweet chocolate into batter. Bake as directed above. In small saucepan over low heat, melt 2 tablespoons margarine or butter and 1 oz. semisweet chocolate with 1 tablespoon corn syrup. Stir in 1 cup powdered sugar and 2 to 3 tablespoons maraschino cherry liquid until smooth and of desired drizzling consistency. Immediately drizzle over cooled cake.
Nutrition Facts : Nutritional Facts Serves
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