Apricot Angel Cake

Name: Apricot Angel Cake
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoon almond extract; 237 milliliters apricot preserves; 2 teaspoons cream of tartar; 355 milliliters egg whites (about 10); 355 milliliters all-purpose flour; 0 teaspoons salt; 296 milliliters sugar, divided; 1 teaspoon vanilla extract; 2 Tbsps water

Apricot Angel Cake requires roughly 1 hour and 30 minutes from start to finish. For 60 cents per serving, you get

Instructions

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour and 1/2 cup sugar together twice; set aside.

Ingredients you will need

Egg Whites

All Purpose Flour

Sugar

Equipment you will use

Bowl

Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.

Ingredients you will need

Cream Of Tartar

Egg Whites

All Purpose Flour

Sugar

Salt

In a small bowl, beat apricot preserves and water until frothy. Gently fold in egg white mixture. Gently spoon into an ungreased 10-in. tube pan.

Ingredients you will need

Apricot Preserves

Egg Whites

Water

Equipment you will use

Bowl

Frying Pan

Cut through batter with a knife to remove air pockets.

Equipment you will use

Knife

Bake on the lowest oven rack at 350° for 50-60 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. Run a knife around sides and center tube of pan.

Equipment you will use

Oven

Knife

Frying Pan

Remove cake to a serving plate.

Equipment

Ingredients

Servings:

1teaspoon

almond extract 237milliliters

apricot preserves 2teaspoons

cream of tartar 355milliliters

egg whites (about 10)355milliliters

all-purpose flour 0teaspoons

salt 296milliliters

sugar, divided 1teaspoon

vanilla extract 2Tbsps

water

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cake on the menu? Try pairing with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.