Italian Angel Food Cake
- Level: Intermediate
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 204
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 46
- Dietary Fiber
- 0
- Sugar
- 35
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 68
- Total: 1 hr 55 min
- Prep: 20 min
- Inactive: 1 hr
- Cook: 35 min
Ingredients
1 3/4 cup granulated sugar
1 cup cake flour
2 teaspoons "Lievito Pane Degli Angeli" (Italian brand of leavening agent plus flavoring for baked goods)
Pinch salt
12 egg whites, at room temperature
1 teaspoon cream of tartar
1 teaspoon vanilla extract
Directions
- Preheat the oven to 350 degrees F.
- Place the sugar in a food processor and process until it is finely ground. Divide the sugar in half. Combine one half with the flour, leavening agent and salt and place in a sifter.
- Combine the egg whites, 1/3 cup room temperature water, cream of tartar and vanilla. Place in the bowl of the standing mixer. Start on slow for 2 minutes, and then increase the speed to medium. Slowly add the remaining sugar to the egg whites and continue to mix.
- Once the egg whites are at medium peaks, remove the bowl from the mixer and sift over the flour mixture a little at a time as you fold it together. When completely combined, transfer to a 10-inch ungreased angel food cake pan. Transfer to the oven and bake for 35 minutes.
- Remove from the oven and invert while still in the pan. Let cool for at least an hour upside down.
- Insert a knife around the edges and remove from the pan. Serve.