ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Giselle's Angel Food Cake

HOWARD L. PUCKETT
Yield 6 servings
Superfine sugar is very finely granulated and can be found in a box next to regular sugar in the supermarket. If you prefer regular granulated sugar, pulse it two or three times in your food processor before using.

Ingredients

  • 1 1/3 cups superfine sugar, divided
  • 1 cup all-purpose flour
  • 10 large egg whites (at room temperature)
  • 1 teaspoon cream of tartar
  • Dash of salt
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon fresh lemon juice
  • 1/8 teaspoon almond extract
  • Seasonal berries (optional)

Nutrition Information

  • calories 279
  • caloriesfromfat 1 %
  • fat 0.2 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 7.8 g
  • carbohydrate 61.3 g
  • fiber 0.6 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 93 mg
  • calcium 7 mg

How to Make It

  1. Preheat oven to 350°.

  2. Sift together 1/3 cup sugar and flour; set flour mixture aside.

  3. Beat egg whites at medium speed of a mixer in a large bowl until foamy. Add cream of tartar and salt; beat until soft peaks form. Add 1 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in. Fold in vanilla, lemon juice, and almond extract.

  4. Spoon cake batter evenly into a 10-inch tube pan, spreading evenly. Break large air pockets by cutting through cake batter with a knife. Bake at 350° for 40 minutes or until cake springs back when lightly touched. Invert pan, and cool cake for 40 minutes. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto a serving plate, and garnish with fresh berries, if desired.