Servings: 12 people
Calories: 75kcal
Cost: $10
Equipment
- Mixing Bowl
- Electric Mixer
- Spatula
- Tube Pan
- Sifter
Ingredients
- 1 cup cake flour sifted three times
- 1.5 cups granulated sugar divided
- 12 large egg whites at room temperature
- 1.5 teaspoons cream of tartar
- 0.25 teaspoon salt
- 1.5 teaspoons vanilla extract
- 0.5 teaspoon almond extract optional
Instructions
- Preheat your oven to 350°F.
- Do not grease your tube pan.
- Sift together the cake flour and ¾ cup of the sugar; set aside.
- In a clean mixing bowl, beat the egg whites until foamy.
- Add the cream of tartar and salt, and beat until soft peaks form (about 3-4 minutes).
- Gradually add the remaining ¾ cup of sugar, 2 tablespoons at a time, while continuing to beat until stiff, glossy peaks form.
- Gently fold in the vanilla and almond extracts.
- Carefully fold in the flour mixture, ¼ cup at a time, without deflating the egg whites.
- Pour the batter into the ungreased tube pan and smooth the top.
- Bake for 35-40 minutes until the top springs back when lightly touched and a toothpick comes out clean.
- Immediately invert the pan and let it cool completely upside down.
- Once cool, run a knife around the edges and the center tube, then invert onto a serving plate.
Notes
This angel food cake is a lighter dessert option with significantly lower calorie count than most traditional cakes. Enjoy it plain or with fresh fruit and a dollop of whipped cream.
Nutrition
Calories: 75kcal | Carbohydrates: 17g | Protein: 3g | Fat: 0.5g | Sodium: 250mg | Potassium: 180mg | Fiber: 0.5g | Sugar: 13g | Vitamin A: 5IU | Calcium: 2mg | Iron: 1mg
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