Ingredients and Weight:
- 1 1/4 cups granulated sugar (250g)
- 1 1/3 cups cake flour (165g)
- 1 1/2 teaspoons baking powder (7g)
- 1/2 teaspoon salt (2.5g)
- 12 large egg whites (240g)
- 1 teaspoon cream of tartar (5g)
- 1 teaspoon vanilla extract (5ml)
- 1/2 teaspoon almond extract (2.5ml)
Preparation Time:
30 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
2 (Moderate)
Preparation Method Steps:
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a 10-inch tube pan.
- In a medium bowl, whisk together the sugar, flour, baking powder, and salt.
- In a large bowl, beat the egg whites until foamy. Gradually add the cream of tartar and continue beating until stiff peaks form.
- Gradually add the sugar mixture to the egg whites, beating until stiff peaks form again.
- Stir in the vanilla and almond extracts.
- Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Invert the cake onto a wire rack and let cool completely before serving.
Nutritional Information:
Per serving (1/8th of cake):
* Calories: 200
* Fat: 0g
* Carbohydrates: 40g
* Protein: 5g
Dish Characteristics:
- Light and fluffy
- Tender and moist
- Sweet and flavorful
- Perfect for birthdays and special occasions
User Comments:
- "This cake is absolutely delicious! It's so light and airy, and the flavor is amazing."
- "I've made this cake for my family's birthdays for years, and it's always a hit."
- "I'm not usually a fan of angel food cake, but this recipe is a game-changer. It's so good!"
Special Precautions and Tips:
- Make sure to beat the egg whites until stiff peaks form before adding the sugar. This will help the cake to be light and airy.
- Do not overmix the batter after adding the egg whites. This can make the cake tough.
- Invert the cake onto a wire rack immediately after baking to prevent it from sinking.
