High Altitude Angel Food Cake With Variations

“This unique variation of plain angel food is nice for an autumn dessert when served with whipped cream. A topping of whipped cream mixed with crushed peanut brittle, crushed peppermint candy, or fresh or frozen fruit is delicious on slices of angel food cake. Posted in response to a recipe request. Source: New Mexico State University.”
READY IN:
50mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. Sift flour and 1 cup sugar together three times.
  3. Place 1 3/4 cups egg whites, salt, and cream of tartar into mixing bowl and beat at high speed until fairly stiff (not stiff peak).
  4. Slowly add 1/2 cup sugar, close to beater.
  5. Add almond extract and vanilla.
  6. Beat until quite stiff but not dry.
  7. Add sifted sugar-flour mixture by fourths.
  8. Mix on low speed 10 seconds after each of first three additions and 20 seconds after last addition.
  9. Scrape down sides constantly during this mixing.
  10. Pour batter into a 10-inch, ungreased tube pan.
  11. Bake approximately 30 minutes.
  12. Remove from oven and cool in inverted pan.
  13. Altitude Adjustments:
  14. 7,500 ft: Increase flour to 1 cup plus 2 tablespoons Reduce the 1 cup of sugar to 3/4 cup plus 2 tablespoons.
  15. 10,000 ft: Increase flour to 1 1/4 cups. Reduce the 1 cup of sugar to 3/4 cup. Increase the baking temperature to 425°.
  16. Variations:
  17. Chocolate Angel Food Cake: Substitute 1/4 cup sifted cocoa for 1/4 cup cake flour in step 2 . Omit almond extract and increase vanilla to 1 1/2 teaspoons.
  18. Spice Angel Food Cake: Sift 1/2 tsp nutmeg, 1/4 tsp cloves, and 1 tsp cinnamon with the flour. Omit vanilla and almond extracts.

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