Easy Angel Food Cake Recipes

Steps:

• Sift flour and 1/2 cup sugar together four times; set aside. In a bowl, combine egg whites, cream of tartar, extracts and salt; beat on high until soft peaks form but mixture is still moist and glossy. Add remaining sugar, 1/4 cup at a time, beating well after each addition. Sift flour mixture, a fourth at a time, over the egg white mixture; fold in gently, using about 15 strokes for each addition. Spoon batter into an ungreased 10-in. tube pan (pan will be very full). Bake at 375° for 35-40 minutes or until top crust is golden brown and cracks feel dry. Immediately invert cake in pan to cool completely. Loosen sides of cake from pan and remove.

Steps:

• Preheat oven to 325 degrees, with rack in lower third but not on bottom shelf. Prepare a 10-inch angel-food-cake pan: Using the pan as your guide, cut a circle from a piece of parchment paper; use it to line bottom of pan. Using a sieve, sift flour and 1/2 cup sugar onto another piece of parchment.
• Set sieve over a bowl, and return mixture to sieve; sift again and set aside.
• Place egg whites in a large mixing bowl. Beat on medium speed until frothy, about 1 minute. Add the cream of tartar, lemon juice, vanilla, and salt; continue beating until soft peaks form, about 2 1/2 minutes. With mixer running, add remaining cup sugar a little at a time, beating no longer than 1 minute.
• Raise speed to medium-high; continue beating until firm, but not stiff, peaks form (when beater is lifted, only the tip of the peak should fall over slightly). Gently transfer egg-white mixture to a large, wide bowl. Sprinkle a third of the reserved flour mixture over the whites. Using a whisk, gently combine in a folding motion, allowing batter to fall through the whisk as you fold. Sprinkle remaining flour mixture over whites in two more batches; fold until just combined. Be careful not to overmix because the egg whites will deflate.
• Using a large rubber spatula, transfer batter to prepared pan. Run a knife gently through the center of the batter to remove any large air bubbles. Bake until a cake tester inserted in the middle comes out clean and cake is springy to the touch, 45 to 50 minutes.
• Remove pan from oven and invert onto its legs, making sure cake clears the surface of the counter. (If using a tube pan, invert it and hang over the neck of a bottle.) Let cool completely, 1 1/2 to 2 hours. To remove cake, reinvert pan, top side up. Run a knife around the inner and outer edges of the cake before releasing the bottom. Cake will keep up to 2 days at room temperature in an airtight container or wrapped in plastic. To serve, slice with a serrated knife.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift cake flour and confectioners sugar together 5 times and set aside.
• In a large clean bowl, whip egg whites with a pinch of salt until foamy. Add cream of tartar and continue beating until soft peaks form. Gradually add sugar while beating, and continue to beat until very stiff. Add vanilla.
• Quickly fold in flour mixture. Pour into a 10 inch tube pan.
• Bake at 350 degrees F (175 degrees C) for 45 minutes.

Steps:

• Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
• Sift together flour, sugar, and salt. Repeat five times.
• Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
• Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
• Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.

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.

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.