angel food



angel food


Angel cake

 Diet food

 Enjoy soft angel food cake - the traditional dessert.

 Servings 12


 About 12 large eggs

 1 1/2 cups powdered sugar

 1 cup cake flour or all-purpose flour

 1 1/2 teaspoon cream of tartar

 1 cup granulated sugar

 1 1/2 teaspoons vanilla

 1/2 teaspoon of almond extract

 1/4 teaspoon salt

 Nutritional facts

A light and crisp cake suitable for celebrations and friends, you can prepare it easily.  It does not contain any fat or fat, and is suitable for diet regimes as a light dessert

 Serving size: 1 serving

 190 calories

 0g Total Fat

 0mg cholesterol

 105mg sodium

 41g total carbohydrates

 5g protein

 Vitamin C


 Vitamin A







 About 30 minutes before making the cake, place the egg separator on a small bowl.  Crush each egg over an egg separator to separate the eggs from the yolks.  (Save the yolks for another recipe.) Transfer the egg whites to a measuring cup 2 until they are 1 1/2 cups of egg white.

 Place the egg white in a large, clean bowl and let it stand at room temperature for up to 30 minutes.  *

 Move the oven rack to the lowest position;  Remove the other oven rack.  Preheat oven to 375 degrees Fahrenheit.  In a medium bowl, mix sugar and flour.  Sit aside.

 Add cream of tartar to the egg white;  Whisk with an electric mixer on medium speed until the mixture appears foamy.  At high speed, beat in granulated sugar, 2 tablespoons at a time;  Add vanilla, almond extract, and salt with the last addition of sugar.  Continue hitting until the elastic is hard and shiny.  Invincibility.

 Sprinkle the powdered sugar and flour mixture, 1/4 cup at a time, over the meringue;  To fold, use a rubber spatula to cut vertically through the mixture, then move the spoon across the bottom of the bowl and only the top side until the sugar and flour mixture is gone.  When all of the sugar and flour mixture is folded, pour the mixture into an ungreased 10 x 4 inch cake pan.  Using a metal spoon or knife, gently cut through the mixture, spreading the mixture gently on the side of the pan and tube, to break large air pockets.

 Bake for 30 to 35 minutes or until the cracks in the cake are dry and the springs come back when lightly touched.  Immediately turn the skillet over a heat-resistant funnel or bottle.  Let the cake stand for 2 hours or until it cools completely.

 Remove the pan from the funnel.  Loosen the cake by running a long metal knife or spoon between the cake and the side of the pan.  Place the serving plate upside down;  Turn the board together and remove the bowl.  (If the pan has a removable base, remove the side of the pan, then carefully run a long metal knife or spoon between the cake and the bottom of the pan. Remove the bottom carefully.) To cut the cake, use a long serrated knife in a sawing motion, or use an electric knife  .

Post a Comment