Wednesday, March 2, 2011

Angel Food Cake

adapted slightly from allrecipes

In Ben's family, the traditional birthday cake is a light fluffy cake with whipped cream and strawberries. Where my first instinct is to choose the darkest, densest chocolate cake possible, I have become fully converted to this lovely, chocolate-free treat. It is so light, and you feel so good after eating it! Anyway, this recipe was excellent and it turned out beautifully.

serves 20

12 eggs (1 1/2 cup egg whites)
1 cup confectioners' sugar
1 cup all purpose flour
1 1/2 tsp cream of tartar*
1 1/2 tsp vanilla extract
1/2 tsp almond extract
1/4 tsp salt
3/4 cup sugar

Preheat oven to 350 F (176 C). Separate eggs; discard yolks. Place 1 1/2 cup egg whites in a mixing bowl; let stand at room temperature for 30 minutes. (room temperature eggs whip better)

Meanwhile, sift confectioners' sugar and flour together and set aside. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture, 1/4 cup at a time. Gently spoon batter into an ungreased 10 inche tube pan. Cut through batter with a knife to remove air pockets. Bake at 350 F (176 C) for 40-45 minutes or until the cake springs back when lightly touched. Immediately invert pan, cool completely before removing cake.

nutritional analysis: each serving (1/20 of the cake) is about 100 calories (before toppings)

*I can not for the life of me find cream of tartar here in Europe. I'm sure they have it somewhere, but it's under a different name or something and I'm sick of trying to describe it in broken German to the salesperson. Anyway, if you don't have cream of tartar, you can substitute it with 1 1/2 tsp of lemon juice or white vinegar.

1 comment:

Shellie said...

Wow, that looks fabulous!