Angel Food Cake

RatingDifficultyBeginner

Light and fluffy, the Angel Food Cake is "food of the angels". This is an easy recipe made easier with the Nordic Ware Angel Food Cake Pan.

Nordic Ware Angel Food Cake recipe

Yields8 Servings
Prep Time40 minsCook Time45 minsTotal Time1 hr 25 mins

 12 egg whites
 155 g powdered sugar
 1 cup flour
 1 ½ tsp cream of tartar
 1 ½ tsp vanilla extract
 ½ tsp almond extract
 ¼ tsp salt
 1 cup sugar
Decorating
 Whipped cream
 Strawberries, sliced
Bakeware

Directions

1

Measure egg whites to equal 1½ cups. Place in a mixing bowl then let stand at room temperature for 30 minutes.

2

Sift powdered sugar and flour together.

3

Preheat oven to 175°C.

4

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.

5

Fold in the flour mixture a quarter of a cup at a time. Spoon into pan and cut through batter with a knife to remove air pockets.

6

Bake 40-45 minutes or until cake springs back when lightly touched.

7

When removing from the oven, place a wire rack onto the pan and immediately turn upside-down. Allow to cool completely before removing the pan from over the cake.

8

Once cooled completely, top with whipped cream and sliced strawberries. Dust with any remaining powdered sugar for a sweeter finish.

Category

Ingredients

 12 egg whites
 155 g powdered sugar
 1 cup flour
 1 ½ tsp cream of tartar
 1 ½ tsp vanilla extract
 ½ tsp almond extract
 ¼ tsp salt
 1 cup sugar
Decorating
 Whipped cream
 Strawberries, sliced
Bakeware

Directions

1

Measure egg whites to equal 1½ cups. Place in a mixing bowl then let stand at room temperature for 30 minutes.

2

Sift powdered sugar and flour together.

3

Preheat oven to 175°C.

4

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.

5

Fold in the flour mixture a quarter of a cup at a time. Spoon into pan and cut through batter with a knife to remove air pockets.

6

Bake 40-45 minutes or until cake springs back when lightly touched.

7

When removing from the oven, place a wire rack onto the pan and immediately turn upside-down. Allow to cool completely before removing the pan from over the cake.

8

Once cooled completely, top with whipped cream and sliced strawberries. Dust with any remaining powdered sugar for a sweeter finish.

Angel Food Cake
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