Classic Ice Cream Angel Food Cake

Name: Classic Ice Cream 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; 710 milliliters frozen ice cream or sorbet, softened; 2 teaspoons fresh lemon juice; 0 teaspoons salt; 355 milliliters sugar, divided; 2 teaspoons vanilla extract

Classic Ice Cream Angel Food Cake might be just the dessert you are searching for. This recipe makes 12 servings with 221 calories, 6g of protein, and 4g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Mother's Day. Head to the store and pick up almond extract, vanillan extract, cream of tartar, and a few other things to make it today. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes about 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.

Ingredients you will need

Almond Extract

Vanilla

Juice

Sugar

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

Egg Whites

All Purpose Flour

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

Cut the cake horizontally into 3 layers, then spread each layer with 1 cup of softened ice cream or sorbet. Reassemble the cake, then freeze it until ready to serve.

Ingredients you will need

Ice Cream

Sorbet

Spread

Equipment

Ingredients

Servings:

1teaspoons

almond extract 237milliliters

sifted cake flour 1teaspoon

cream of tartar 12larges

egg whites 710milliliters

frozen ice cream or sorbet, softened 2teaspoons

fresh lemon juice 0teaspoons

salt 355milliliters

sugar, divided 2teaspoons

vanilla extract

Recommended wine: Cream Sherry, Moscato Dasti, Port

Ice Cream works really well with Cream Sherry, Moscato d'Asti, and Port. 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. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.