Heavenly Angel Food Cake
TOTAL TIME: Prep: 10 min. + standing Bake: 40 min. + cooling
YIELD: 20 servings.
This light, moist cake is my favorite. It tastes heavenly and is special enough for most any occasion. —Fayrene De Koker, Vancouver, Washington
Ingredients
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1-1/2 cups egg whites (about 12)
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1-1/4 cups confectioners' sugar
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1 cup all-purpose flour
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1-1/2 teaspoons cream of tartar
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1-1/2 teaspoons vanilla extract
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1/2 teaspoon almond extract
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1/4 teaspoon salt
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1 cup sugar
Directions
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1.
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside.
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2.
Add the cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add granulated sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.
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3.
Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
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4.
Run a knife around side and center tube of pan. Remove cake to a serving plate.
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5.
Nutrition Facts
1 slice: 101 calories, 0 fat, 0 cholesterol, 59mg sodium, 23g carbohydrate, 3g protein.
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