Wonderful Angel Food Cake Recipes

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.

Steps:

• Set oven to 325 degrees.
• Prepare an angel food cake pan (ungreased).
• Fift flour and 3/4 cups sugar 4-5 times (this is important!).
• Beat egg whites with salt until stiff.
• Add in the cream of tartar and almond extract; beat again.
• Add in remining sugar (1 tablespoon at a time).
• Add in almond extract.
• Sift or spoon flour mixture over top (a small amount at a time); fold (DO NOT BEAT!) in lightly.
• Pour into ungreased angel food cake pan.
• Bake for 1 hour (my cake has even been done in 40 minutes in my air-convection oven).

Steps:

• Heat oven to 325 degrees.
• Have ready an ungreased 9 3/4-inch angelfood cake pan, preferably with a removable bottom, or use parchment or wax paper to line bottom of pan with nonremovable bottom.
• In a small bowl, combine flour with 3/4 cup sugar.
• Place remaining 3/4 cup sugar next to the mixer.
• Use a whisk to completely combine and aerate flour/sugar mixture.
• In a large, grease-free mixing bowl, beat egg whites at low speed until just broken up and beginning to froth.
• Add cream of tartar and salt and beat at medium speed until whites form very soft, billowy mounds.
• With the mixer still at medium speed, beat in 3/4 cup sugar, 1 tablespoon at a time, until all sugar is added and whites are shiny and form soft peaks.
• Add vanilla, lemon juice, and almond extract and beat until just blended.
• Place flour/sugar mixture in a sifter set over waxed paper.
• Sift flour mixture over egg whites about 3 tablespoons at a time, and gently fold it in, using a large rubber spatula, a large flat whisk, or your hand.
• Gently scrape batter into pan, smooth the top, and give pan a couple of raps on the counter to release any large air bubbles.
• Bake in lower third of oven for 50 to 60 minutes until cake is golden brown and the top springs back when pressed firmly.
• If cake pan has feet, invert pan onto them.
• If not, invert pan over the neck of a bottle so that air can circulate all around it.
• Allow to cool completely for 2 to 3 hours before removing from pan.
• To unmold, run a knife or thin spatula around edges, being careful not to dislodge the golden crust.
• Pull cake out of pan and cut the same way around removable bottom under the cake to release, or peel off parchment or wax paper, if used.
• Cool cake completely, bottom side up.
• When completely cold, cut slices by sawing gently with a serrated knife or pulling with a taut thread through the cake.
• Serve cake the same day or freeze overnight if serving the next day.
• (Cake may be frozen for up to 2 weeks, but will compress slightly.).