Classic Nutty Angel Food Cake

Name: Classic Nutty 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 cream of tartar; 12 larges egg whites; 2 teaspoons fresh lemon juice; 118 milliliters finely chopped nuts (such as almonds, walnuts, or hazelnuts), toasted; 0 teaspoons salt; 355 milliliters sugar, divided; 2 teaspoons vanilla extract

Classic Nutty Angel Food Cake might be just the dessert you are searching for. Watching your figure? This dairy free recipe has 188 calories, 6g of protein, and 3g of fat per serving. This recipe serves 12. This recipe covers 3% of your daily requirements of vitamins and minerals. A mixture of nuts, vanillan extract, cream of tartar, and a handful of other ingredients are all it takes to make this recipe so delicious. It is perfect for Mother's Day. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 32

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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

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Whisk

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

Ingredients you will need

Egg Whites

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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.

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Almond Extract

Vanilla

Juice

Sugar

Sift 1/4 cup flour mixture over egg white mixture; fold in. Repeat with remaining flour mixture and toasted nuts, 1/4 cup at a time.

Ingredients you will need

Egg Whites

All Purpose Flour

Nuts

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

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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.

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Oven

Spatula