Angel Food Cake
Category:
Cakes |
Equipment:
Sifter, mixer, spatula, 10 in. (25 cm) tube pan |
No. Servings:
10 |
Serving Size:
1/10 cake |
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Yield:
1 10 in. cakes |
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| 4 oz. | cake flour |
| 1/2 tsp. | salt |
| 2 oz. | sugar |
| 12 oz. | * egg whites |
| 1 tsp. | vanilla extract |
| 7 oz. | sugar |
| 1 tsp. | cream of tartar |
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1 | Preheat oven to 375°F (190°C). | 2 | Sift the flour, salt, and 2 oz. (60 g) sugar together. | 3 | Beat the egg whites and vanilla extract on high speed until foamy. | 4 | Add the 7 oz. (200 g) sugar and cream of tartar to the egg whites and beat to stiff peaks. Be careful not to overbeat. | 5 | Fold the sifted flour and sugar into the beaten egg whites. | 6 | Scoop the cake mixture into an ungreased 10 in. (25 cm) tube pan. | 7 | Bake for 45–50 minutes until lightly brown and springy to the touch. | 8 | Invert the pan on a cooling rack and fully cool upside down before removing from pan. |
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| Nutrition Information | | Calories | 154 | | Fat (g) | 0 | | Protein (g) | 4 | | Carbohydrate (g) | 35 | | Cholesterol (mg) | 0 | | Sodium (mg) | 17 | | Key | * = Time/Temperature Control for Safety Food | ** = Critical Control Point | † = Ingredient/Method Note |
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