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Angel Food Cake

Related recipes: Desserts, Dairy-Free, Low-Calorie , Low-Fat, Vegetarian

From: Egg Board

Quick Facts

Servings: 10

Prep Time: 20 min.

Cook Time: 40 min.

Total: 60 min.

Sides & Desserts

Wine Pairings

Find the Perfect Wine

Cake can be served with whipped cream and fresh berries, or frosted with a lemon or chocolate glaze.

Ingredients

12 egg whites, room temperature
1 1/2 tsp cream of tartar
3/4 cup granulated sugar
1 1/2 tsp vanilla
1 1/4 cups powdered sugar
1 cup sifted cake flour
1/4 tsp salt
1/2 tsp almond extract, optional

Directions

Heat oven to 375 F.
Beat egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Continue to beat egg mixture, adding granulated sugar, 1 Tbsp at a time. Be sure each sugar addition is dissolved before adding the next.
Continue beating until whites are glossy and stand in soft peaks. Beat in vanilla and almond extract, if desired.
In a separate mixing bowl, sift powdered sugar, flour and salt together twice. Sift about 1/2 cup of the flour mixture over egg whites. Fold gently just until flour disappears. Do not stir. Repeat sifting and folding in flour mixture 1/2 cup at a time.
Pour batter into ungreased 10 x 4-inch tube pan. Gently cut through batter with metal spatula to release any air pockets. Bake in center of 375F oven until top springs back when lightly tapped with finger, 30 to 40 minutes.
Invert cake in pan, with tube resting on a bottle. Cool completely, about 1 1/2 hours.
To remove cake from pan: Run a thin knife between side of pan and cooled cake to loosen all around, taking care not to tear the cake. Repeat, running knife between center tube and cake.

Nutrition Facts

Calories 228

Calories from Fat 2 (1%)

(0%)Total Fat 0g

(0%)Saturated Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

(0%)Cholesterol 0mg

(608%)Sodium 14601mg

(5%)Potassium 158mg

Total Carbohydrate 51g

(1%)Dietary Fiber 0g

Sugars 40g

Sugar Alcohols 0g

(11%)Protein 5g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Read our healthy recipe definitions.

Learn more about Aisle7, the company.

Learn more about the authors of Aisle7 products.

The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.

	Search Content Angel Food Cake Related recipes: Desserts, Dairy-Free, Low-Calorie , Low-Fat, Vegetarian From: Egg Board Quick Facts Servings: 10 Prep Time: 20 min. Cook Time: 40 min. Total: 60 min. Sides & Desserts Delicious Side Dishes Quick & Easy Recipes Wine Pairings Find the Perfect Wine Cake can be served with whipped cream and fresh berries, or frosted with a lemon or chocolate glaze. Ingredients 12 egg whites, room temperature 1 1/2 tsp cream of tartar 3/4 cup granulated sugar 1 1/2 tsp vanilla 1 1/4 cups powdered sugar 1 cup sifted cake flour 1/4 tsp salt 1/2 tsp almond extract, optional Directions Heat oven to 375 F. Beat egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Continue to beat egg mixture, adding granulated sugar, 1 Tbsp at a time. Be sure each sugar addition is dissolved before adding the next. Continue beating until whites are glossy and stand in soft peaks. Beat in vanilla and almond extract, if desired. In a separate mixing bowl, sift powdered sugar, flour and salt together twice. Sift about 1/2 cup of the flour mixture over egg whites. Fold gently just until flour disappears. Do not stir. Repeat sifting and folding in flour mixture 1/2 cup at a time. Pour batter into ungreased 10 x 4-inch tube pan. Gently cut through batter with metal spatula to release any air pockets. Bake in center of 375F oven until top springs back when lightly tapped with finger, 30 to 40 minutes. Invert cake in pan, with tube resting on a bottle. Cool completely, about 1 1/2 hours. To remove cake from pan: Run a thin knife between side of pan and cooled cake to loosen all around, taking care not to tear the cake. Repeat, running knife between center tube and cake. Nutrition Facts Calories 228 Calories from Fat 2 (1%) (0%)Total Fat 0g (0%)Saturated Fat 0g Polyunsaturated Fat 0g Monounsaturated Fat 0g (0%)Cholesterol 0mg (608%)Sodium 14601mg (5%)Potassium 158mg Total Carbohydrate 51g (1%)Dietary Fiber 0g Sugars 40g Sugar Alcohols 0g (11%)Protein 5g * Percent Daily Values are based on a 2,000 calorie diet. Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods. Copyright 2013 Aisle7. All rights reserved. Aisle7.com Read our healthy recipe definitions. Learn more about Aisle7, the company. Learn more about the authors of Aisle7 products. The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.