Classic Angel Food Cake

Name: Classic Angel Food Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoons almond extract; 237 milliliters sifted cake flour; 1 teaspoon cream of tartar; 12 larges egg whites; 2 teaspoons fresh lemon juice; 0 teaspoons salt; 355 milliliters sugar, divided; 2 teaspoons vanilla extract

Classic Angel Food Cake might be just the dessert you are searching for. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 12. One portion of this dish contains around 5g of protein, 0g of fat, and a total of 153 calories. If you have salt, lemon juice, cream of tartar, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free diet. It will be a hit at your Mother's Day event. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 32

Equipment you will use

Oven

To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife.

Ingredients you will need

All Purpose Flour

Equipment you will use

Measuring Cup

Knife

Combine flour and 3/4 cup sugar, stirring with a whisk.

Ingredients you will need

All Purpose Flour

Sugar

Equipment you will use

Whisk

Place egg whites in a large bowl; beat with a mixer at high speed until foamy.

Ingredients you will need

Egg Whites

Equipment you will use

Blender

Bowl

Add cream of tartar and salt; beat until soft peaks form.

Ingredients you will need

Cream Of Tartar

Salt

Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in vanilla, juice, and almond extract. Sift 1/4 cup flour mixture over egg white mixture; fold in. Repeat with remaining flour mixture, 1/4 cup at a time.

Ingredients you will need

Almond Extract

Egg Whites

Vanilla

All Purpose Flour

Juice

Sugar

Spoon the batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through the batter with a knife.

Equipment you will use

Knife

Frying Pan

Bake at 325 for 55 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert the cake onto a plate.

Equipment you will use

Oven

Spatula

Frying Pan

Nutty: For nut lovers; fold 1/2 cup finely chopped toasted nuts--such as almonds, walnuts, or hazelnuts--into the batter with the flour.

Ingredients you will need

Hazelnuts

Almonds

Walnuts

All Purpose Flour

Nuts

Whisk together 3 tablespoons unsweeetened cocoa, 1 cup powdered sugar, 1/2 teaspoon vanilla extract and about 3 tablespoons water or cold coffee.

Ingredients you will need

Vanilla Extract

Powdered Sugar

Coffee

Cocoa Powder

Water

Equipment you will use

Whisk

Drizzle over cooled cake.

Add 2 tablespoons malted milk powder and 2 tablespoons unsweetened cocoa powder to the flour mixture.

Ingredients you will need

Unsweetened Cocoa Powder

Malted Milk Powder

All Purpose Flour

Whisk together 2 tablespoons lime, lemon, orange juice and 1 cup powdered sugar until smooth.

Ingredients you will need

Powdered Sugar

Orange Juice

Lemon

Lime

Equipment you will use

Whisk

Drizzle over cooled cake.

Cut the cake horizontally into 3 layers, then spread each layer with cup of softened ice cream or sorbet. Reassemble the cake, then freeze it until ready to serve.

Ingredients you will need

Ice Cream