Angel Food Cake I RecipeOrigin: America Period: Traditional |
Ingredients:
180g sifted plain flour 
Angel Food Cake I Preparation:Method:Sift the flour then mix with the salt, 75g sugar and set aside. Beat the egg whites and when foamy add the cream of tartar then continue beating until the egg whites form stiff peaks (but do not beat dry). Add the remaining sugar to the beaten egg whites 2 tbsp at a time and beat in until all the sugar is blended then fold in the vanilla. Sift about 40g of the flour mixture over the eggs and fold in lightly. Repeat this process until all the egg mixture has been used up. Turn the batter into an ungreased cake tin (about 25cm diameter) and gently cut through the batter with a knife to remove any large air bubbles. Place the pan in a cold oven then turn the oven to 170°C and bake for about an hour, or until completely set and golden. Remove from the oven, invert the pan onto a plate and leave until completely cooled (make sure the cake does not come out of the tin you're inverting to ensure that the cake remains light and risen). then remove from the pan and decorate as needed. |
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