Thursday, September 16, 2010

Angel Food Cake / Strawberry Shortcake

 10 Large egg whites (1-1/2 cups)
1 1/4 cups confectioners' sugar
1 cup all-purpose flour
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1 cup sugar

1.Separate eggs; discard yolks or refrigerate for another use. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes.

2.Meanwhile, sift confectioners' sugar and flour together three times; set aside.

3.Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form.

This works great with a kitchen aid mix the egg whites on speed 8 until stiff peaks about 3-5 min

4.Fold in flour mixture, 1/4 cup at a time.
For the folding of the flour use the stir setting on the kitchen aid. Or you can fold it with a spoon.

5.Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets.

6.Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.

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