This recipe came from Debbie Hall while I was living in Tokyo and couldn’t find Angel Food Cake in a box or bakery! I found cream of tartar in the international grocery, but I never found it in Denmark so I carried it over in my suitcase…nothing quite like packing a fine white powder in your suitcase and flying overseas!!!
1 ¼ cup confectioners’ sugar
1 cup cake flour
1 ½ cups egg whites, at room temperature (12 to 14 egg whites)
1 ½ tsp. cream of tartar
1 ½ tsp. vanilla
¼ tsp. salt
¼ tsp. almond extract
1 cup sugar
Preheat oven to 375 degrees. In small bowl, stir confectioners’ sugar and cake flour; set aside. Add egg whites, cream of tartar, vanilla, salt and almond to large bowl and, with mixer at high speed, beat until well mixed. Beating at high speed, sprinkle in sugar, 2 Tbsp. at a time; beat just until sugar dissolves and whites form stiff peaks. Do not scrape bowl during beating. With rubber spatula, fold in flour mixture, about ¼ at a time, just until flour disappears. Pour mixture into ungreased 10 inch tube pan and with spatula, cut through batter to break any large air bubbles. Bake 35 minutes or until top of cake springs back when lightly touched with finger. Any cracks on surface should look dry. Invert cake in pan on funnel and cool completely or for about 1-2 hours. With spatula, loosen cake from pan and remove to plate. If you don’t cook your cake long enough, it will fall onto the counter when you hang it upside down…now that’s not a good feeling!
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