Angie's Angel Food Cake

"very light and fluffy"
 
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Ready In:
45mins
Ingredients:
9
Serves:
12
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ingredients

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directions

  • Sift together the first two ingredients.
  • Beat the egg whites, water, and salt until foamy.
  • Add the cream of tartar into soft peaks.
  • Gradually add the sugar, beating into very stiff peaks.
  • Carefully fold in the extracts.
  • Then gradually sift in flour-sugar mixture just until blended.
  • Gently push batter into ungreased 10- inch tube pan. Carefully cut through batter with a knife to remove air bubbles. Place on lower rack in oven so top doesn't get too dark. Bake at 360 degrees for 30 to 35 minutes. Invert pan on a funnel to cool.
  • VARIATIONS: For chocolate cake, remove 3 tablespoons flour from cup and replace it with 3 tablespoons cocoa powder. Or add several drops of peppermint flavoring and a little green color instead of vanilla for a mint cake. Ice this cake with chocolate icing.

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Reviews

  1. Another new experience for me = The making of an angel food cake! Was going to make a 'regular' one, then opted for the chocolate, & it turned out GREAT! Didn't frost it, but served it with a frogen peach yogurt & a small amount of homemade chocolate syrup! Very tasty!! Then, just so I could use up the leftover egg yolks, I made several batches of pudding as gifts for friends AND used the last couple of yolks in scrambled eggs! Worked well enough for me! Loved this cake! [Made & reviewed for one of my adopted chefs in this Spring's PAC]
     
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RECIPE SUBMITTED BY

I have been married to my wonderful husband, Daryl for 15 years. We have a 19 year old son and 2 girls ages 6 & 3. ?I love to cook and bake and I am always trying new recipes.
 
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