Angel Food Cake

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Picture of Angel Food Cake Recipe 4 Videos | Photo: Angel Food Cake Recipe
Rated 5 stars out of 5
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  • Read 266 Reviews
Total Time:
55 min
Prep
20 min
Cook
35 min
Yield:
10 to 12 servings
Level:
Intermediate
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Ingredients

  • 1 3/4 cups sugar
  • 1/4 teaspoon salt
  • 1 cup cake flour, sifted
  • 12 egg whites (the closer to room temperature the better)
  • 1/3 cup warm water
  • 1 teaspoon orange extract, or extract of your choice
  • 1 1/2 teaspoons cream of tartar

Directions

Preheat oven to 350 degrees F.

In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.

In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.

Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).

Cool upside down on cooling rack for at least an hour before removing from pan.

Cook's Note: Since they're easier to separate use the freshest eggs you can get.

Per Serving (based on 10 servings): Calories: 208; Total Fat: 0 grams; Saturated Fat: 0 grams; Protein: 5 grams; Total carbohydrates: 47 grams; Sugar: 36 grams; Fiber: 0 grams; Cholesterol: 0 milligrams; Sodium: 115 milligrams

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Newest Ratings and Reviews

Read all 266 reviews

  • on May 11, 2013

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    Amazingly good.

    people found this review Helpful.
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  • on April 27, 2013

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    To anyone who is having their cake fall after taking it out of the oven, make sure to let it cool upside down! This is a must. If your angel food cake pan does not have feet on the rim to hold it up, put the pan over a glass bottle (full is best, so it has weight like a small ketchup bottle, with the top of the bottle through the hole in the center of the pan. Your cake should cool and maintain its height!

    This cake is wonderful and has a very nice texture, much better than store bought! Try making with various extracts for a delicious variation!

    people found this review Helpful.
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  • on April 27, 2013

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    Can someone please give me some pointers? My cake fell as soon as it came out of the pan, tasted super eggy and was very very sweet. I followed the recipe to a t (or so I thought Any pointers?

    people found this review Helpful.
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