Nutritional Info

Nutrition Facts

Serving Size 1 (18g)

Calories 153
Calories from Fat 146 (95%)
Amount Per Serving %DIV
Total Fat 16.2g 25%
Saturated Fat 4g 20%
Monounsaturated Fat 11g
Polyunsaturated Fat 1.2g
Trans Fat 0.0g
Cholesterol 0.2mg 0%
Sodium 0.7mg 0%
Potassium 41.8mg 1%
Total Carbohydrate 0.2g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 0g 0%

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Recipe Description
Angel Food cakes are lovely and light. Before you begin making this recipe, make sure your cake pans and mixing bowls are grease free. The tiniest bit of fat will turn your angel into a little devil!
Prep time
20 min
Cook time
45 min
Ready In
1 hr 5 min

Ingredients

Serves Tool

Serves To:USMetric
1 Teaspoon(t)  cream of tartar
1 Teaspoon(t)  vanilla extract
1/4 Teaspoon(t)  salt
12   egg whites
1 1/2 Cup(c)  sugar, divided
1 Cup(c)  unbleached, all purpose white flour

Preparation

Place the oven rack in the bottom third of the oven and preheat to 325°F. Sift the flour with 1 1/2 cups of the sugar set aside. Pour the remaining sugar in a small bowl or measuring cup and set aside. Use chilled eggs from the refrigerator. Separate each egg over a small bowl, then transfer the white into a large mixing bowl. This way, if any yolk gets into the egg whites, it won't ruin the whole batch. I like to separate eggs in my hand, letting the whites strain through my fingers. Add salt and vanilla to the egg whites. Beat until frothy (light and bubbly but no structure), then add cream of tartar. Beat on high speed until the egg whites are almost stiff (the peaks will be soft and will fall over like the tip of a soft-serve ice cream cone). Add 1 cup of sugar, shaking in a few tablespoons at a time. Continue to beat on high speed until the egg whites are stiff and shiny. Don't over process or the cake will weaken and not rise properly. Using a rubber spatula in slow, sweeping motions, fold in flour and sugar mixture. Run the spatula along the bottom of the bowl and fold the egg whites over and through the flour and sugar. Continue to do this until there are no longer any dry streaks. Vigorous stirring will deflate the cake, so be gentle. Pour the batter into the pan. Smooth the top and tap the pan on the counter once to fill in any air pockets. Bake for 40 to 45 minutes, until the top turns golden and springs back when touched. If your oven tends to operate a few degrees cool, increase the temperature to 350°F. The cake must cool completely, upside down,for 1 to 1 1/2 hours before being removed from the pan. Many angel food cake pans have feet on their tops so that they can be turned over, or you can invert a pan without feet onto a narrow-necked bottle so the cake's top isn't crushed. Run a knife between the cake and the pan. Turn upside down and remove the cake from pan. If desired, finish with icing or a glaze. When serving, cut gently with a serrated knife using a sawing motion, or pull waxed dental floss through the cake. A regular knife will just crush it down.

Additional notes

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