Angel Food Cake

Indulge in a heavenly slice of our delicious Angel Food Cake. This light and airy dessert is a perfect treat for any occasion, guaranteed to satisfy your sweet tooth.

Ingredients:

• 1 cup cake flour
• 1 1/2 cups granulated sugar
• 12 large egg whites
• 1 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Instructions:

• Preheat the oven to 350°F and grease a tube pan.
• Sift cake flour and 3/4 cup of sugar together in a bowl.
• In a separate bowl, beat egg whites, cream of tartar, and salt until soft peaks form.
• Gradually add in the remaining sugar and beat until stiff peaks form.
• Gently fold in the flour mixture and vanilla extract.
• Pour the batter into the prepared pan and bake for 40-45 minutes.
• Invert the pan and let cool completely before removing the cake.

Popular questions:

• Q: Can I use all-purpose flour instead of cake flour?

A: While cake flour is recommended for a lighter texture, you can use all-purpose flour as a substitute. However, the texture may be slightly different.

• Q: Can I replace cream of tartar with lemon juice?

A: Yes, you can substitute cream of tartar with lemon juice. Use an equal amount as called for in the recipe.

• Q: How can I store leftover Angel Food Cake?

A: Store the cake in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days.

Helpful tips:

• Use room temperature egg whites for better volume when beating.
• Add a pinch of salt to the egg whites to help stabilize them while beating.
• Sift the flour and sugar mixture multiple times for a lighter texture.
• Do not grease the tube pan to allow the cake to cling and rise properly.

Expert Secrets:

• Ensure there are no traces of egg yolks in the whites for successful egg white beating.
• Avoid overmixing the batter to maintain the airy texture of the cake.
• Add some lemon zest or almond extract for additional flavor variations.
• Let the cake cool upside down to prevent shrinking and maintain its height.