Angel
Food Cake
with Fruit Topping
It is not essential that you beat the egg whites in a
copper bowl, however, copper binds with the protein in egg whites and helps to
create volume and a stable foam.
Cake
1 cup cake flour
½ teaspoon salt
12 large egg whites
2 tablespoons water
1 ½ cups granulated
sugar
1 teaspoon cream of
tartar
1 ½ teaspoons vanilla
extract
½ teaspoon almond
extract
Toppings
Strawberries or
Peaches
Vanilla Syrup
Whipped Cream
1. Preheat
the oven to 325°
. Line a 10 x 4 ¼ or 4
½-inch
angel food cake
pan with removable base with parchment
paper. Don't grease the pan!
2. Sift the flour and salt onto a
piece of waxed paper. Sift again
onto another
sheet of waxed paper. Sift one more time back
onto original
sheet of wax paper. Set aside.
3. Break eggs and separate the
yolks from the whites. Place egg
whites in a large
deep bowl.
4. Beat the egg whites and water
with mixer on medium speed
until soft peaks
form. The egg whites should be soft but hold
their shape. This
should take 2 ½ to 3 minutes.
5. Gradually beat in 1 tablespoon
sugar at a time. This will take
2 minutes or more.
Beat in cream of tartar, vanilla and
almond extract.
6. Sift the flour/salt mixture, ¼
cup at a time, over the batter
and fold in
gently. Pour the batter into prepared pan.
7. Bake in the preheated oven for
55 minutes. Remove from
oven and place
upside down on large plate if pan has feet, or
set on the top of
an inverted glass. Allow the cake to cool.
8. To unmold, run a long knife
around edges and middle. Shake
pan to release
the cake, then peel off the parchment paper.
9. Slice with a serrated knife just
before serving.
Hint 1:
Serve with strawberries and whipped cream.
Peaches and
vanilla ice cream are also divine with this cake.
Hint 2: Freeze
yolks in an ice cube tray for use in baking.
The ice cube tray
should be washed in a dishwasher or rinsed
with boiling water
before using again for ice. Egg yolks can
be thawed and used
for brushing on rolls before baking.
Makes 12 servings