Angel Food Cake Best Recipe
Ingredients
This mouth-watering angel food cake recipe requires the following ingredients: 1 1/2 cups sifted cake-flour, 1/4 teaspoon salt, 1 1/2 cups sifted confectioners' sugar, 1 2/3 cups egg whites at room temperature, 1 teaspoon cream of tartar, 1 teaspoon vanilla extract, and 1 cup granulated sugar.
Instructions
Start by preheating your oven to 350 degrees F. Grease a 10-inch tube pan and set aside. In a medium bowl, sift together the cake-flour and salt. In a separate bowl, sift together the confectioners' sugar and set aside. In a large bowl, beat the egg whites and cream of tartar together until soft peaks form. Add the vanilla extract and beat until stiff peaks form. Gradually add the granulated sugar, 1 tablespoon at a time, beating until stiff and glossy. Fold in the sifted flour and sugar. Pour into the prepared tube pan and spread evenly.
Bake for 35 to 40 minutes or until the top springs back when lightly touched. Remove from the oven and invert the pan on a wire rack to cool completely. When completely cool, run a knife around the edges of the pan and gently remove the cake. Serve with a dollop of whipped cream and fresh berries.
Nutrition
This heavenly angel food cake recipe is light and fluffy and a great guilt-free dessert. Per serving, this recipe contains approximately 250 calories, 0 grams of fat, and 48 grams of carbohydrates. It also contains 6 grams of protein and 0 grams of dietary fiber. Additionally, this recipe is low in sodium and cholesterol, making it a great choice for those watching their sodium intake.
Tips and Tricks
When making angel food cake, be sure to use fresh egg whites for best results. Additionally, use cake-flour for a light and fluffy texture. The cake should be inverted while cooling to prevent it from collapsing. If desired, you can top the cake with a glaze or dust with powdered sugar for a decorative touch.
Storage
If not serving immediately, wrap the cooled angel food cake tightly in plastic wrap and store in the refrigerator for up to 3 days. To freeze, wrap the cooled cake tightly in plastic wrap and then place in a freezer-safe container. Store in the freezer for up to 3 months.
Variations
This recipe is a great base for a variety of variations. Try adding a teaspoon of almond extract or lemon juice for a subtle flavor twist. You can also add fresh fruit such as blueberries, raspberries, or chopped strawberries to the batter before baking. Or, for a chocolate version, add 1/4 cup cocoa powder to the sifted flour mixture.
Conclusion
This classic angel food cake recipe is light and fluffy, with just the right amount of sweetness. It's a great dessert to serve for any occasion and is sure to please all. With its simple ingredients and easy instructions, it's a great recipe to have in your collection.
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