Sunday, December 12, 2010

Rainbow Angel food cake

1-1/2 cups egg whites (about 10 large eggs)
1 cup cake flour
1-1/2 cup sugar, divided
1-1/2 teaspoons cream of tartar
1-1/2 teaspoons Spice Island® Pure Vanilla Extract
1/2 teaspoon almond extract
1/4 teaspoon salt
Red, yellow and green food coloring

1.Let egg whites stand at room temperature for 30 minutes. Sift flour and 3/4 cup sugar twice; set aside. In a large bowl, beat the egg whites, cream of tartar, extracts and salt on medium speed until soft peaks form. Gradually add remaining sugar, 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, a fourth at a time.

2.Divide batter into three bowls. To the first bowl, add 1 drop red and 1 drop yellow food coloring. To the second bowl, add 2 drops yellow food coloring. To the third bowl, add 2 drops green food coloring. Fold food coloring into each batter.

3.Spoon orange batter into a ungreased 10-in. tube pan; carefully spread to cover bottom. Spoon yellow batter over orange layer (do not mix). Spoon green batter over yellow layer.

4.Bake at 375° for 30-35 minutes or until top springs back when lightly touched and cracks feel dry. Immediately invert baking pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate

1 comment:

  1. This is the first rainbow angel food cake I have ever seen and I love it! Great idea. Next time I have a whole bunch of eggs that are about to expire, I have got to remember this recipe. Thanks for the step-by-step photos.


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