Post by Loupy on May 8, 2018 20:07:08 GMT -7
EASY ANGEL FOOD CAKE
From: Lori Lange @ www.recipegirl.com/easy-angel-food-cake/
Here’s an Easy Angel Food Cake recipe that is made with just a few simple ingredients. It’s light and airy and has hints of vanilla and almond flavors. It can be topped off with frosting, berries or even a simple glaze.
Prep time:10 min
Cook time: 40 min
Total time: 50 min
Serves: 12
INGREDIENTS
1 cup cake flour
1 1/2 cups granulated white sugar
1/4 teaspoon salt
12 large egg whites (at room temperature)
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup blueberry pie filling
INSTRUCTIONS
Preheat the oven to 350 degrees.
In a medium bowl, whisk together the cake flour, sugar and salt.
Set aside.
In a large bowl, use an electric mixer to beat the egg whites, cream of tartar, vanilla extract and almond extract for 5 to 7 minutes, OR until stiff peaks form.
Use a rubber spatula to gently fold the dry ingredients into the egg white mixture.
Pour the batter evenly into an UN-GREASED angel food cake pan.
Bake for about 40 minutes OR until the top is golden brown and there are some cracks.
The top should spring back with a gentle touch.
Once the cake is fully baked, invert the pan upside down and let it cool down completely.
Run a spatula around the cake gently remove it from the pan.
Top it off with blueberry pie filling (if desired) and serve immediately.
TIPS FOR MAKING THE BEST ANGEL FOOD CAKE
Do not grease the bundt pan or the batter will not rise well.
You must use a tube pan and not a bundt pan because the tube shape really helps with the baking and the classic appearance of this cake. I highly recommend using a 2 piece angel food cake pan because it is easier to remove the cake from the pan.
You must use cake flour. You can easily make it at home with just 2 ingredients. That’s what gives this cake its delicate texture.
You can omit almond extract if you are not fond of it, but the classic version has both vanilla and almond extracts.
The cake must completely cool down before you remove it from the pan. Just run a spatula around the pan and invert it.
Don’t add any toppings to the cake until it has fully cooled and been removed
from the pan.
Slice this cake with a serrated knife because a knife with a smooth blade will compress
and “squish” it rather than make a perfect slice.
Nutritional Information
Calories: 191
Sodium: 101mg
Potassium: 146mg
Total Carbs: 42g
Sugars: 33g
Protein: 4g
From: Lori Lange @ www.recipegirl.com/easy-angel-food-cake/
Here’s an Easy Angel Food Cake recipe that is made with just a few simple ingredients. It’s light and airy and has hints of vanilla and almond flavors. It can be topped off with frosting, berries or even a simple glaze.
Prep time:10 min
Cook time: 40 min
Total time: 50 min
Serves: 12
INGREDIENTS
1 cup cake flour
1 1/2 cups granulated white sugar
1/4 teaspoon salt
12 large egg whites (at room temperature)
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup blueberry pie filling
INSTRUCTIONS
Preheat the oven to 350 degrees.
In a medium bowl, whisk together the cake flour, sugar and salt.
Set aside.
In a large bowl, use an electric mixer to beat the egg whites, cream of tartar, vanilla extract and almond extract for 5 to 7 minutes, OR until stiff peaks form.
Use a rubber spatula to gently fold the dry ingredients into the egg white mixture.
Pour the batter evenly into an UN-GREASED angel food cake pan.
Bake for about 40 minutes OR until the top is golden brown and there are some cracks.
The top should spring back with a gentle touch.
Once the cake is fully baked, invert the pan upside down and let it cool down completely.
Run a spatula around the cake gently remove it from the pan.
Top it off with blueberry pie filling (if desired) and serve immediately.
TIPS FOR MAKING THE BEST ANGEL FOOD CAKE
Do not grease the bundt pan or the batter will not rise well.
You must use a tube pan and not a bundt pan because the tube shape really helps with the baking and the classic appearance of this cake. I highly recommend using a 2 piece angel food cake pan because it is easier to remove the cake from the pan.
You must use cake flour. You can easily make it at home with just 2 ingredients. That’s what gives this cake its delicate texture.
You can omit almond extract if you are not fond of it, but the classic version has both vanilla and almond extracts.
The cake must completely cool down before you remove it from the pan. Just run a spatula around the pan and invert it.
Don’t add any toppings to the cake until it has fully cooled and been removed
from the pan.
Slice this cake with a serrated knife because a knife with a smooth blade will compress
and “squish” it rather than make a perfect slice.
Nutritional Information
Calories: 191
Sodium: 101mg
Potassium: 146mg
Total Carbs: 42g
Sugars: 33g
Protein: 4g
