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Angel Food Cake
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Recipe Information
cakerecipe.com (Carol)

Serves/Makes:1 10" cake

  • 1 cup (225 ml) sifted cake flour
  • 3/4 cup (175 ml) confectioners' sugar
  • 1-1/2 cups (350 ml) egg whites
  • 1/4 tsp (1 ml) salt
  • 1-1/2 tsp (7 ml) cream of tartar
  • 1 tsp (5 ml) vanilla extract
  • 1/4 tsp (1 ml) almond extract
  • 1 cup (225 ml) white sugar
  • Frosting:
  • 2 cups (475 ml) confectioners' sugar
  • 1/4 cup (60 ml) butter, softened
  • 3 tbsp (45 ml) cream
  • 1 tsp (5 ml) vanilla extract
  • Preheat oven to 375 degrees (200 C.).
  • Wash angel food tube pan in hot soapy water to ensure it is totally grease free.
  • Let dry completely.
  • Sift flour and 3/4 cup (175 ml) confectioners' sugar together three times; set aside.
  • In mixing bowl, beat egg whites and salt on high speed until foamy.
  • Add cream of tartar, 1 tsp (5 ml) vanilla, and almond flavoring; beat until soft peaks form.
  • Peaks should be soft enough so they bend over slightly at the tips.
  • Gradually add 1 cup (225 ml) white sugar, continuing to beat until stiff peaks form.
  • Sift about 1/4 of the flour mixture over the egg whites, and using flat spatula, quickly but gently fold into egg whites.
  • Repeat using 1/4 of the flour mixture each time.
  • Pour batter into clean tube pan.
  • Gently cut through batter with knife to remove air pockets.
  • Bake for about 30 to 35 minutes, until an inserted wooden pick comes out clean.
  • Invert pan onto a wire rack to cool for 1 hour.
  • Beat 2 cups (475 ml) confectioners' sugar, butter, cream, and 1 tsp (5 ml) vanilla together until smooth.
  • Add more cream or confectioners' sugar as needed.
  • Frost the cooled cake.

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