Giselle's Angel Food Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Superfine sugar is very finely granulated and can be found in a box next to regular sugar in the supermarket. If you prefer regular granulated sugar, pulse it two or three times in your food processor before using. Ingredients:
1 1/3 cups superfine sugar, divided |
1 cup all-purpose flour |
10 large egg whites (at room temperature) |
1 teaspoon cream of tartar |
dash of salt |
1 1/2 teaspoons vanilla extract |
1 teaspoon fresh lemon juice |
1/8 teaspoon almond extract |
seasonal berries (optional) |
Directions:
1. Preheat oven to 350°.
2. Sift together 1/3 cup sugar and flour; set flour mixture aside.
3. Beat egg whites at medium speed of a mixer in a large bowl until foamy. Add cream of tartar and salt; beat until soft peaks form. Add 1 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in. Fold in vanilla, lemon juice, and almond extract.
4. Spoon cake batter evenly into a 10-inch tube pan, spreading evenly. Break large air pockets by cutting through cake batter with a knife. Bake at 350° for 40 minutes or until cake springs back when lightly touched. Invert pan, and cool cake for 40 minutes. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto a serving plate, and garnish with fresh berries, if desired.
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