← Back to Search Results
baking American
Angel Food Cake Recipe-616

Photo by: Tom Eckerle
Comments: 0
 

Recipe

Serve with Lemon Cream and strawberries.  The tart lemon sauce and the berries cut the sweetness and complement this all-American dessert.

Yield: Serves 8 to 10

Ingredients

  • 1 1/3 cups sugar
  • 1 cup all-purpose flour
  • 11 egg whites, at room temperature
  • 1 1/2 teaspoons cream of tartar
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract

Equipment:

  • 10-inch tube pan, ungreased
  • Electric mixer

Directions

Preheat the oven to 350°. Sift the sugar 3 times into a mixing bowl.  In a separate mixing bowl, sift the flour 5 times. Mix 1/3 cup of the sugar with the flour.

With an electric mixer, beat the egg whites until foamy. Add the cream of tartar and salt and continue beating. As the whites begin to stiffen, gradually add the remaining sugar and continue whipping until the whites form stiff glassy peaks. Add the vanilla and beat for 1 to 2 seconds. With a rubber spatula, gently fold in the flour, ¼ cup at a time.

Pour the cake batter into the pan and bake for 40 minutes.

Invert the pan on a rack to cool, leaving at least 1 inch air space between the rack and the table. (You might want to “hang” the pan over the neck of a tall bottle to accomplish this.)

When completely cooled, pull the sides away from the pan with a fork and unmold the cake. 


© Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 10 servings.

168kcal (8%)
5mg (0%)
0mg (0%)
0mcg RAE (0%)
148mg
7mg
5g
27g
0g
37g
0mg (0%)
294mg (12%)
0g (0%)
0g (0%)
1mg (4%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

a-new-way-to-cook A New Way to Cook
by Sally Schneider
baked-explorations Baked Explorations
by Matt Lewis
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
martin-yans-china Martin Yan's China
by Martin Yan
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
raos-cookbook Rao's Cookbook
by Frank Pellegrino
mexican-everyday Mexican Everyday
by Rick Bayless
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
spice Spice
by Ana Sortun
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
good-to-the-grain Good to the Grain
by Kim Boyce
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?