Have you ever had Angel Food Cake? If so, what did you think? Well, I wasn't a big fan. I thought it seemed a little dry with no flavor. I really didn't think my husband would like it. Well, he loved it. I really loved this recipe. I would definitely make this cake again. I even had big plans to make a frosting with it but I didn't. My husband didn't care. He ate the majority of this cake. He had picked the lemon flavoring which I am glad. I wasn't sure if it would be a complicated recipe but it really was easy with a mixer. See you can have your cake and eat it too with this recipe.
Angel Food Cake
1 1/2 cups fine sugar
1/2 tsp salt
1 cup cake flour, sifted
12 egg whites at room temperature
1/3 cup warm water
1 tsp lemon extract
1 1/2 tsp cream of tartar.
Directions:
One year ago...................................I made Quiche Lorraine.
Two years ago.................................I made Cookies and Creame Cookies.
Three years ago...............................I made Italian Ranch Dip.
Four years ago.................................I made Creme Brulee.
Did you already know...................
-Angel Food Cake originated in America.
-In the late 19th century, Angel Food Cake became very popular.
-Typically, the Angel Food Cake is topped with a glaze or fruit sauce.
1 1/2 cups fine sugar
1/2 tsp salt
1 cup cake flour, sifted
12 egg whites at room temperature
1/3 cup warm water
1 tsp lemon extract
1 1/2 tsp cream of tartar.
Directions:
- Lower the racks to the lowest position in oven.
- Preheat oven to 350 degrees F.
- In a medium bowl, combine 1 cup sugar, salt, and cake flour. Set aside.
- In a large bowl, whisk together the egg whites, water, lemon extract, and the cream of tarter until soft peaks form about 2 minutes.
- Slowly, add 1/2 cup sugar to the egg white mixture.
- Continue to whisk over medium speed until medium peaks.
- Using a spatula, gently fold in 1/2 cup of the flour mixture.
- Gently add the remaining flour mixture until incorporated.
- Carefully, spoon the batter into an ungreased Bundt pan.
- Bake for 35 minutes or until a wooden skewer inserted in the center comes out clean.
- Cool the cake upside down on a cooling rack for at least 1 hour before removing from the pan.
One year ago...................................I made Quiche Lorraine.
Two years ago.................................I made Cookies and Creame Cookies.
Three years ago...............................I made Italian Ranch Dip.
Four years ago.................................I made Creme Brulee.
-Angel Food Cake originated in America.
-In the late 19th century, Angel Food Cake became very popular.
-Typically, the Angel Food Cake is topped with a glaze or fruit sauce.
Next week: I will be trying to make a Chocolate Souffle.