Angel Food Cake
- Oil or melted butter for greasing
- 1 cup all-purpose flour, plus extra for dusting
- 8 extra large egg whites
- 1 tsp. cream of tartar
- 1 tsp. almond extract
- 1 ¼ cups superfine sugar
- 2 ½ cups berries, such as strawberries and raspberries
- 1 tbsp. lemon juice
- 2 tbsp. confectioners’ sugar
Preheat the oven to 325 degrees F. Brush the inside of a 7 ½ cup angel cake pan with oil and dust lightly with four. In a large grease free bowl, whisk the egg whites until they hold soft peaks. Add the cream of tartar and whisk again until the whites are stiff but not dry. Whisk in the almond extract then add the sugar a tablespoon at a time, whisking hard between each addition. Sift in the flour and fold in gently and evenly using a large metal spoon. Spoon the batter into the prepared angel cake pan and tap on the counter to remove any large bubbles. Bake in the preheated oven for 40-45 minutes, or until golden brown and firm to the touch. Run the tip of a small knife around the edge of the cake to loosen form the pan. Let cool in the pan for 10 minutes, then turn out the cake onto a wire rack to finish cooling. For the topping, place the berries, lemon juice and confectioners’ sugar in a saucepan and heat gently until the sugar has dissolved. Spoon on top of the cake. Slice and serve.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.