10.10.10.206: /* Directions */

2019-05-21T00:55:36Z

Directions

← Older revision		Revision as of 00:55, 21 May 2019
Line 10:		Line 10:
	*1/2 teaspoon almond extract		*1/2 teaspoon almond extract

			=Instructions=
	=Directions=
	#Note: For those not use to making angel food cakes Don't get any yoke in the whites, if you do throw out and start over. I always separate the egg in a glass first. Then if no yoke pour into measuring container.		#Note: For those not use to making angel food cakes Don't get any yoke in the whites, if you do throw out and start over. I always separate the egg in a glass first. Then if no yoke pour into measuring container.
	#DO NOT GREASE PAN.		#DO NOT GREASE PAN.

10.10.10.206: Created page with "=Ingredients= 1 cup cake flour 3/4 cup sugar 2 tablespoons sugar 12 large egg whites, MUST be room temperature 1 1/2 teaspoons cream of tartar 1/4 teaspoon salt *3/4 cup..."

2019-05-21T00:55:12Z

Created page with "=Ingredients= *1 cup cake flour *3/4 cup sugar *2 tablespoons sugar *12 large egg whites, MUST be room temperature *1 1/2 teaspoons cream of tartar *1/4 teaspoon salt *3/4 cup..."

New page

=Ingredients=
*1 cup cake flour
*3/4 cup sugar
*2 tablespoons sugar
*12 large egg whites, MUST be room temperature
*1 1/2 teaspoons cream of tartar
*1/4 teaspoon salt
*3/4 cup sugar
*1 1/2 teaspoons vanilla
*1/2 teaspoon almond extract

=Directions=
#Note: For those not use to making angel food cakes Don't get any yoke in the whites, if you do throw out and start over. I always separate the egg in a glass first. Then if no yoke pour into measuring container.
#DO NOT GREASE PAN.
#I always use a two piece angelfood cake pan.
#Heat oven to 375°.
#Sift the cake flour and 3/4 cup + 2 Tbsp sugar separately; set aside.
#Combine the extracts in a small bowl; set aside.
#Beat egg whites, cream of tartar and salt until it forms peaks.
#Add the other 3/4 cup of sugar slowly, then beat on high until stiff peaks form.
#If you have a mixing guard for your mixer bowl now would be a good time to attach it.
#Beating on LOW, add flour mixture and extracts slowly.
#Make sure you fold in the sides and bottom of your mixing bowl.
#(You can fold in flour mixture by hand but this way is faster.) Spoon into an angel food cake pan.
#Move a knife through batter to remove air pockets.
#Bake 30-35 minutes or until top springs back when touched lightly with finger.
#Invert pan onto a tin funnel to cool completely.
#To remove the cake from your pan run a knife around the rim of the cake pan just to get the 'crust' away from the pan.
#Then firmly spank the sides of your pan.
#You could use a knife but this sometime tears the sides of the cake.
#Invert onto your serve plate then take the knife to the now top which was the bottom of your pan and gently cut cake away from the pan insert.
#No need to cut around the center tube as you just give the cake a gently but firm tap or downward shake on to the plate.
#Or you can pick up plate while holding onto the pan insert with your thumbs and firmly strike the bottom of the plate onto a folded towel. (Just give it a slam down on the towel/table).

[[Category: Recipes]]
[[Category: Dessert]]
[[Category: Cake]]

Angel Food - Revision history

10.10.10.206: /* Directions */

10.10.10.206: Created page with "=Ingredients= *1 cup cake flour *3/4 cup sugar *2 tablespoons sugar *12 large egg whites, MUST be room temperature *1 1/2 teaspoons cream of tartar *1/4 teaspoon salt *3/4 cup..."

10.10.10.206: Created page with "=Ingredients= 1 cup cake flour 3/4 cup sugar 2 tablespoons sugar 12 large egg whites, MUST be room temperature 1 1/2 teaspoons cream of tartar 1/4 teaspoon salt *3/4 cup..."