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His Clever Tricks Result in Perfect Angel Food Cake Every Time

Ingredients

Scale
  • 1 3/4 cups egg whites
  • 1 tbsp. water
  • 1 1/2 tsp. cream of tartar
  • 1/2 tsp salt
  • 2 tsp. vanilla extract
  • 3/4 cup super-fine sugar
  • 1 cup sifted cake flour

Instructions

  1. Combine egg whites and room temp. water in a mixer and start on medium speed.
  2. As the eggs get frothy, add cream of tartar, salt, and vanilla extract. Beat until you see soft peaks.
  3. Increase the speed to medium-high and add sugar one tablespoon at a time. Beat until you see stiff peaks.
  4. Transfer to a bigger bowl. Sift the sugar and flour at least 3 times previously to avoid clumps. Sift over your batter in batches then fold the sugar/flour mixture into the batter.
  5. Transfer into a tube cake pan. Spread the batter evenly with an offset spatula.
  6. Remove batter from the top of the pan with your finger. Then take a knife and move it through the batter.
  7. Bake for 35-40 minutes on 350 F. with the rack in the middle of the oven.
  8. Invert the pan to let the cake cool. Then take a frosting spatula and glide this around the outside of the cake, allowing it to fall out of the pan. Spin the spatula around the bottom of the pan and use a smaller knife to remove the center tube.