Perfect Angel Food Cake

Name: Perfect Angel Food Cake
Ingredients: 1 cup (250 mL) cake flour; 1½ cups (375 mL) granulated sugar , divided; 12 egg whites (about 1¼ cups/300 mL), very cold; 1½ tsp (7 mL) cream of tartar; 1½ tsp (7 mL) vanilla; 1 tsp (5 mL) almond extract; ½ tsp (2 mL) salt; 10-inch (4 L) tube pan, ungreased

Chef

Barbara Selley

View

Cookbook

150 Best Diabetes Desserts

Published by Robert Rose

View

This image courtesy of Shutterstock

So many feel that angel food is hard to make, but it really is a simple cake. Try it when you have extra egg whites. This really is a perfect nonfat dessert when paired with fresh berries.

Makes12 slices (1 slice per serving)

Cooking Methodbaking

CostInexpensive

Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursedessert

Dietary Considerationdiabetic, halal, kosher, lactose-free, low cholesterol, low saturated fat, low-fat, peanut free, soy free, vegetarian

Equipmentelectric mixer

Mealbrunch, dinner, tea

Taste and Texturechewy, light, sweet

Type of Dishcake

Ingredients

1 cup (250 mL) cake flour
1½ cups (375 mL) granulated sugar, divided
12 egg whites (about 1¼ cups/300 mL), very cold
1½ tsp (7 mL) cream of tartar
1½ tsp (7 mL) vanilla
1 tsp (5 mL) almond extract
½ tsp (2 mL) salt
10-inch (4 L) tube pan, ungreased

Instructions

Preheat oven to 375°F (190°C)
Make sure all tools, including tube pan, mixer and whip attachment, are free of any oil, very clean and dry. If any traces of oil are on any of your tools, your cake will not work.
Sift cake flour together with ¾ cup (175 mL) of the granulated sugar. Set aside.
In a mixer bowl fitted with whip attachment, whip egg whites, cream of tartar, vanilla, almond extract and salt on high speed until soft peaks form, about 4 minutes. With mixer running, gradually sprinkle in remaining sugar, beating until stiff, glossy peaks form. Using a rubber spatula, gradually fold in flour mixture just until incorporated.
Pour batter into pan, smoothing top and gently removing any large bubbles. Bake in preheated oven until golden brown and top springs back when lightly touched, 40 to 45 minutes. Invert pan, balancing on tube, and let cake cool completely. The cake should fall out of pan when cool. If it needs a little help, run a rubber spatula around the sides of pan to loosen.