Angel Food Cake
Baked by Carlene Carter
2012 Logan County Fair Cake Classic
1 ½ cups egg whites (10 or 12 large), room temperature
1 ½ cups sugar, divided
1 cup sifted cake flour
1 teaspoon cream of tartar
¼ teaspoon salt
2 teaspoons vanilla extract
½ teaspoon almond extract
In a small bowl, whisk together ¾ cups sugar and the cake flour.
Set aside.
Beat egg whites until frothy; add the cream of tartar and salt.
Beat until fully incorporated then begin to add the remaining
¾ cup of sugar 1-2 tablespoons at a time. When sugar has been
added, beat egg whites to soft peaks. Do not beat all the
way to stiff peaks. Once you have soft peaks, add the vanilla
and almond extracts and beat for a few seconds to evenly
distribute.
Sift the flour/sugar mixture over the egg whites in 6-8
additions (depending on your proficiency with folding flour into
egg
whites) and gently fold it in after each addition. It is better
to take your time and do it gently than to rush and deflate the
egg whites.
Spoon batter into ungreased 9 inch tube pan with a removeable
bottom. Smooth the top with a spatuala and tap the pan
on the counter once or twice to ensure that there are no large
bubbles lurking beneath the surface.
Bake 45-50 minutes, until the top springs back when lightly
pressed.
Remove from oven and invert pan over a bottle. Allow to cool
completely or overnight. Gently run a thin knife around the
sides, then around the bottom of the pan to release the cake
when you are ready to serve it. |
Carlene Carter -- Angel Food, purchased by
Harold Goodman Excavating for $400
|
