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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 279
  • Calories from fat: 1%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 7.8g
  • Carbohydrate: 61.3g
  • Fiber: 0.6g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 93mg
  • Calcium: 7mg

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

  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.
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