Difference between revisions of "Angel Food Cake"
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[[File:AngelFoodCake.jpg|thumb|196px|right|Angel Food Cake]] | [[File:AngelFoodCake.jpg|thumb|196px|right|Angel Food Cake]] | ||
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==Description== | ==Description== | ||
| − | + | Angel food cake<ref>{{cite journal|url=http://www.tasteofhome.com/recipes/Easy-Angel-Food-Cake |title= Country Woman |year=1995|pages=36|publisher=Taste of Home|work=}}</ref><ref>{{cite book|last=Crocker|first=Betty |title=Betty Crocker's Cookbook New and Revised Edition |year=1979|publisher=Golden Press/New York Western Publishing Company, Inc.|isbn=78-52003|pages=243}}</ref> is a light delightful dessert. Normally baked in a [[bundt pan|tube pan]] ([[bundt pan|ring tin]]). | |
==Ingredients== | ==Ingredients== | ||
| − | * | + | * 1 cup cake flour |
| − | * 1 | + | * 1 1/2 cups powdered sugar |
| − | * 1 | + | * 1 1/2 cups egg whites (~12) |
| − | * | + | * 1 1/2 tsp cream of tartar |
| − | * | + | * 1 cup granulated sugar |
| − | * | + | * 1/4 tsp salt |
| + | * 1 1/2 tsp vanilla | ||
| + | * 1/2 tsp almond extract | ||
==Directions== | ==Directions== | ||
| − | + | Preheat oven to 375 degrees F. Combine flour and powdered sugar. In a mixer combine egg whites and cream of tartar on medium until consistency is foamy. On high speed add in granulated sugar, 2 tbsp at a time until consistency is stiff and glossy. Finally add in salt, vanilla and almond extract. Slowly fold in 1/4 cup each time the flour-sugar mixture. Pour batter into tube pan, do not grease. Bake for ~33 minutes, or until top is springy. Let sit to cool upside down, where pan is facing up. | |
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__NOTOC__ | __NOTOC__ | ||
==References== | ==References== | ||
| − | < | + | <References/> |
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| + | [[Category:North American cuisine]] | ||
[[Category:Cake Recipes]] | [[Category:Cake Recipes]] | ||
[[Category:Egg white Recipes]] | [[Category:Egg white Recipes]] | ||
[[Category:Wheat flour Recipes]] | [[Category:Wheat flour Recipes]] | ||
Revision as of 11:50, 24 April 2012
Description
Angel food cake[1][2] is a light delightful dessert. Normally baked in a tube pan (ring tin).
Ingredients
- 1 cup cake flour
- 1 1/2 cups powdered sugar
- 1 1/2 cups egg whites (~12)
- 1 1/2 tsp cream of tartar
- 1 cup granulated sugar
- 1/4 tsp salt
- 1 1/2 tsp vanilla
- 1/2 tsp almond extract
Directions
Preheat oven to 375 degrees F. Combine flour and powdered sugar. In a mixer combine egg whites and cream of tartar on medium until consistency is foamy. On high speed add in granulated sugar, 2 tbsp at a time until consistency is stiff and glossy. Finally add in salt, vanilla and almond extract. Slowly fold in 1/4 cup each time the flour-sugar mixture. Pour batter into tube pan, do not grease. Bake for ~33 minutes, or until top is springy. Let sit to cool upside down, where pan is facing up.
References
- ↑ Country Woman. Taste of Home. 1995. pp. 36. http://www.tasteofhome.com/recipes/Easy-Angel-Food-Cake.
- ↑ Crocker, Betty (1979). Betty Crocker's Cookbook New and Revised Edition. Golden Press/New York Western Publishing Company, Inc.. pp. 243. ISBN 78-52003.
