Giselle's Angel Food Cake

HOWARD L. PUCKETT
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.

Yield:

6 servings

Recipe from

Nutritional 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

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)

Preparation

Preheat oven to 350°.

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

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.

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.

Note:

October 1997