Heavenly Angel Food Cake Recipe

Angel Food Cake is a very light textured dessert cake. The reason the cake has such a light texture is due to the addition of beaten egg whites. The process with which this cake is made is really great. The beaten egg whites, when folded very gently and when put into the pan. The eggs act as a leavening agent when cooked, causing the cake to rise, until the final product is light and fluffy. It is also one of the low fat desserts.. You can add fresh fruit and a fat-free dairy dip to go with this. It will be a delicious delicacy.

Ingredients you will need:

1 1/2 cups sifted icing sugar

1 cup granulated sugar 1 cup sifted unbleached flour

1 1/2 cups egg whites, just mixed together, will eventually beat everything into firm, smooth peaks.

1 1/2 teaspoons cream of tartar

2 teaspoons of pure vanilla paste

1/4 teaspoon almond extract

1/4 teaspoon salt

• Preheat oven to 350. Mix powdered sugar and flour in a bowl; set aside.
• In a separate mixing bowl, beat the egg whites, cream of tartar, vanilla paste, salt, and almond extract on high speed until well blended. You will gradually sprinkle in granulated sugar about 2-3 tablespoons at a time while beating on high speed. Beat until the sugar dissolves and the egg whites are whipped to stiff peaks. Do not scrape down the sides of the bowl during beating, this will deflate the air you are incorporating into the egg whites.
• Add the flour mixture about 1/3 at a time, using a rubber spatula until the flour just disappears.
• Pour the mixture into an unprepared 10″ bundt pan. Cut the dough to break any large air bubbles with a metal spatula.
• Bake for 30-45 minutes, or until well browned, or until just set.
• Remove from oven and place upside down until cool.