Angel Food Cake
This light and delicious Angel Food Cake recipe will be the star of any celebration. For a twist on traditional Angel Food Cake, try our chocolate and honey variations.
Ingredients
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1 ½ cups egg whites (10 to 12 large)
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1 ½ cups sifted powdered sugar
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1 cup sifted cake flour or sifted all-purpose flour
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1 ½ teaspoons cream of tartar
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1 teaspoon vanilla
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1 cup granulated sugar
Directions
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In a very large mixing bowl allow egg whites to stand at room temperature for 30 minutes. Meanwhile, sift powdered sugar and flour together 3 times; set aside.
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Add cream of tartar and vanilla to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight) .
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Sift about one-fourth of the flour mixture over beaten egg whites; fold in gently. (If bowl is too full, transfer to a larger bowl.) Repeat, folding in remaining flour mixture by fourths. Pour into an ungreased 10-inch tube pan. Gently cut through batter to remove any large air pockets.
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Bake on the lowest rack in a 350 degree F oven for 40 to 45 minutes or until top springs back when lightly touched. Immediately invert cake (leave in pan); cool thoroughly. Loosen sides of cake from pan; remove cake. Makes 12 servings.
Chocolate Angel Food Cake:
Prepare as above, except sift 1/4 cup unsweetened cocoa powder with the flour-powdered sugar mixture.
Honey Angel Food Cake:
Prepare as above, except after beating egg whites to soft peaks, gradually pour 1/4 cup honey in a thin stream over the egg white mixture. Continue as above, except beat only 1/2 cup sugar into the egg whites.