ANGEL FOOD CAKE - How to make a perfect ANGEL CAKE Recipe

This deliciously light & fluffy SPONGE CAKE originated in the United States... becoming popular in the late 19th century!! Made with whipped egg whites, cream of tartar and flour gives it the nickname "FOOD OF THE ANGELS"...NO butter or oil used!! LOW IN CALORIES!! Click on SHOW MORE below for full recipe...

ANGEL FOOD CAKE

Preheat oven to 350 degrees F.

DO NOT oil, butter or flour Bundt/Tube pan

• 1/4 teaspoon pure almond extract
• 1/4 teaspoon salt
• 1 - 1/4 cups egg whites (about 9-12 egg)
• 1/4 teaspoon pure vanilla extract
• 1 -1/2 cups sugar
• 1 cup cake flour
• 1 - 1/4 teaspoon cream of tartar

1. Sift flour and 1/2 cup of the sugar twice. Set aside.
2. Add egg whites, cream of tartar, salt, vanilla and almond extracts into a very clean large mixing bowl. Using mixer, on medium-high speed, beat ingredients together until soft peaks form. Increase beating speed to high. Adding the remaining sugar, 2 tablespoons at a time, until stiff peaks form.
3. Gradually fold in sifted flour/sugar mixture, about 1/2 cup at a time, into eggs whites until well blended.
4. Gently spoon into a 10-inch bundt/tube pan. Using a knife, cut through batter to remove any air pockets.
5. Bake in a preheated 350 degree F. oven, on the low rack, for 35 - 40 minutes or until lightly golden in color and entire top appears dry.
6. Immediately invert pan onto cooling race; cooling completely, about 2 hours.
7. Carefully run knife around side and center tube of pan. If cake sticks to bottom of pan...Vigorously shake pan north, south, east and west until loose.
8. Place Angel Food Cake onto plater. Serve with fresh fruit(s), whipped cream and/or ice-cream.

Serves 12 - 16

TIPS: 1 serving = about 115 calories. Cake maybe frozen up to 3 months in airtight packaging.