Monday, November 3, 2008

Angel Food Cake

If you've made pasta, here is a way to use up those egg whites!

I know some are intimidated by homemade angel food cake but I've made this recipe from Betty Crocker literally dozens of times in my teens and it never failed. Keep your

bowl and utensils very clean and follow the directions specifically. Egg whites at room temperature will whip up higher then cold whites.

1 cup cake flour
3/4 cup plus 2 T sugar
12 egg whites (1 1/2 cup)
1 1/2 tsp cream of tartar
1/4 tsp salt
3/4 cup sugar
1 1/2 tsp vanilla
1/2 tsp almond extract

Heat oven to 375 degrees.
Stir together flour and first amount of sugar, set aside.
In large mixing bowl, beat egg whites, cream of tartar, and salt until foamy.
Add 3/4 cup sugar, a spoonful at time, beating on high speed until meringue holds stiff peaks.
Gently fold in flavorings.
Sprinkle flour-sugar mixture, 1/4 cup at a time, over meringue, folding gently just until flour-sugar mixture disappears.
Push batter into ungreased tube pan, 10x4 inch. Gently cut through batter.
Bake 30-35 min or until top springs back.
Invert tube pan, let sit until cake is completely cool before removing from pan.


  1. You may try regular white flour. Cake flour is lighter and lacks gluten and protein. I've never tried angel food cake without cake flour, but it may work.

  2. Would cake flour be the same as pastry flour?


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