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Angel Food Cake I

Angel Food Cake I is a traditional American recipe for a classic white sponge cake lightened with beaten egg whites that are stabilized with cream of tartar. The full recipe is presented here and I hope you enjoy this classic American version of: Angel Food Cake I.

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Serves:

8

Rating: 4.5 star rating

Tags : Baking RecipesCake RecipesUSA Recipes


Ingredients:

180g sifted plain flour
225g white sugar
1/4 tsp salt
300ml egg whites
1 1/4 tsp cream of tartar
1 tsp vanilla extract

Method:

Sift the flour then mix with the salt, 75g sugar and set aside.

Beat the egg whites and when foamy add the cream of tartar then continue beating until the egg whites form stiff peaks (but do not beat dry). Add the remaining sugar to the beaten egg whites 2 tbsp at a time and beat in until all the sugar is blended then fold in the vanilla. Sift about 40g of the flour mixture over the eggs and fold in lightly. Repeat this process until all the egg mixture has been used up. Turn the batter into an ungreased cake tin or bundt pan (about 25cm diameter) and gently cut through the batter with a knife to remove any large air bubbles.

Place the pan in a cold oven then turn the oven to 170°C (325°F/Gas Mark 3) and bake for about an hour, or until completely set and golden. Remove from the oven, invert the pan onto a plate and leave until completely cooled (make sure the cake does not come out of the tin you're inverting to ensure that the cake remains light and risen). then remove from the pan and decorate as desired.

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