Enhanced Angel Food Cake Recipe 365

ANGEL FOOD CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside. , Add the cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add granulated sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate.

HIGH-ALTITUDE ANGEL FOOD CAKE

Steps:

• Preheat the oven to 330 degrees F (165 degrees C).
• In a large glass or metal bowl, whip egg whites with cream of tartar and salt until soft peaks form. Gradually sprinkle in the sugar while continuing to whip to medium peaks. Since this is a high-altitude recipe, whip them only until they form a peak that falls over. Stir in the vanilla and lemon extracts. Use a rubber spatula to fold in flour a fourth at a time. Spoon into a clean and dry 9 inch tube pan.
• Bake for 25 minutes in the preheated oven, then increase the temperature to 375 degrees F (190 degrees C). Continue baking for another 3 minutes, or until the cake begins to shrink down a bit. Invert pan over a wire rack to cool. When cool, run a thin spatula or knife around the outer edge, and tap out firmly.

BEST ANGEL FOOD CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside. , Place oven rack in the lowest position. Preheat oven to 350°. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake until lightly browned and entire top appears dry, 35-40 minutes. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate.

ENHANCED ANGEL FOOD CAKE RECIPE - (3.6/5)

Steps:

• To the Betty Crocker 1 step cake mix add the flour and powdered sugar plus 2 eggs whites. Beat on low speed for 1 min. Scrape side of bowl and beat 1 more minute. Bake according to box directions.

ANGEL FOOD CAKE

Steps:

• Preheat oven to 350°F. Sift together flour and salt into a small bowl. With an electric mixer, beat egg whites on medium-high speed until foamy. Add cream of tartar; beat until soft peaks form. With mixer running, gradually add sugar; continue beating until stiff peaks form. Add vanilla; beat to combine.
• Gently transfer egg white mixture to a large wide bowl. In four batches, using a fine-mesh sieve, sift flour mixture over egg white mixture. While turning the bowl, use a flexible spatula to fold in the mixture in a J motion, cutting down the center and coming up the sides.
• Gently spoon batter into an ungreased 10-inch tube pan; smooth top. Run a small spatula or knife through batter to release air bubbles. Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes.
• Invert pan onto its legs (or onto a wire rack); let cool completely in pan, about 1 hour. Run a knife around edge of cake to loosen from pan, and unmold onto rack. (Cake can be stored in an airtight container at room temperature up to 4 days.) Serve slices topped with whipped cream, if desired.
• Replace 1/4 cup cake flour with 1/4 cup unsweetened cocoa powder; reduce vanilla extract to 1 teaspoon.
• To create a fast flourish for angel food cake, make a colorful sauce: Combine 10 ounces frozen raspberries and 1/2 cup sugar in a saucepan; bring to a simmer and cook, stirring occasionally, until berries have broken down and mixture has thickened, about 10 minutes. Serve warm, cold, or at room temperature.
• Large bubbles in the batter will inhibit proper rising during baking. Once the batter is in the tube pan, gently run a small offset spatula or a table knife through it to release any air trapped inside.
• (Per Serving)(without whipped cream)
• Calories: 213
• Fat: 0.2g (0g Saturated Fat)
• Protein: 6.9g
• Carbohydrates: 45.3g
• Fiber: 0.3g