Angel food cake rises because the batter is able to cling to the pan and climb as it bakes. It is important that any pan you use to bake your angel food cake remain un-greased to allow for this climbing to occur. Do not over beat your egg whites which will cause them to deflate.
1 3/4 cups egg whites (about 12 eggs)
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 1/2 cups granulated sugar
1 1/4 cups sifted cake flour
2 teaspoons vanilla extract
3/4 teaspoon almond extract
3/4 teaspoon fresh lemon juice
Procedures: Combine egg whites, cream of tartar and salt. Beat to very soft peaks.
Turn mixer to lowest speed and gradually add sugar 1 tsp. at a time.
Then add flour, 1 tsp. at a time. Do no overmix.
Fold in vanilla, almond extract and lemon juice. Transfer ot nonstick angel
food cake pan. Bake on bottom rack of 350 deg. oven 45-50 minutes
or until cake is golden and cracks on top feel dry.
Invert pan and let cool. Remove onto serving platter.
TO MAKE CHOCOLATE ANGEL FOOD CAKE:
LEAVE OUT THE LEMON, ADD 1/2 CUPS UNSWEETENED COCOA POWDER.
Keywords: angel-food-cake recipe