So I finally decided to bake an Angel Food Cake. No fat! Yay! Hopefully I won't be gaining anymore pounds. =]
I didn't have time to snap a photo of the cake I made....but it turned out super beautiful. Tall and so airy! I used a tube pan (angel cake pan) that was 4 inches in height...the cake was sooo tall I wish I had a 5 in or 6 in one instead! It didn't have enough height to climb, but don't worry, it did not fall over. I borrowed this photo from Pennies on a Platter, but used a different recipe!
Recipe:
Ingredients
- 1 3/4 cups sugar
- 1/4 teaspoon salt
- 1 cup cake flour, sifted
- 12 egg whites (the closer to room temperature the better)
- 1/3 cup warm water
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons cream of tartar
Directions
Preheat oven to 350 degrees F.
In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.
In a stand mixer bowl, combine egg whites, water, vanilla extract, and cream of tartar. Using the whisk head, mix until foamy on medium. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
Carefully spoon mixture into an ungreased tube pan. LET ME REPEAT! UNGREASED! It can't climb if it's greased! Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
Cool upside down on cooling rack for at least an hour before removing from pan.
