Table of Contents
Instructions Preheat the oven to 350F. Have an angel food pan, or tube pan, ungreased, ready for the batter. Into a medium bowl sift the flour, 3/4 cup sugar and the salt. In a large mixer bowl or in the bowl of a stand mixer, whisk the egg whites on medium speed (#6-7) until frothy. Add the vanilla and the water and whip back to full peak.
Enjoy this fluffy angel food cake – a traditional dessert. About 30 minutes before making the cake, place an egg separator over a small bowl. Crack each egg over the egg separator to separate the whites from the yolk. (save the yolks for another recipe.)
Pulse the granulated sugar into superfine sugar. Use a food processor or blender. Set 1 cup of the superfine sugar aside. You’ll add it to the egg whites. Add cake flour and salt to food processor. Pulse them with the remaining sugar. This aerates the dry ingredients. Beat egg whites and cream of tartar together.
Angel food cake likely got its name because of its light, white and fluffy texture. To make your angel food cake even more heavenly, stir in the seeds of a vanilla bean or a bit of vanilla bean paste. 1 piece: 115 calories, 0 fat (0 saturated fat), 0 cholesterol, 68mg sodium, 26g carbohydrate (19g sugars, 0 fiber), 3g protein.
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