Hello, I know we all have made angel food cake at one time or another, usually we buy the box and make it that way, I made mine the old fashion way and what a difference. This calls for just 8 ingredients which is not much. I do hope you will try it and let me know. I have to say a Thank You out to Robbie, she was so sweet she brought me a homemade tiramisu cake and also she brought me over a amethyst oh so beautiful I forgot to take a picture of the cake sorry Robbie it was so good. I have been busy working on my dolls and cooking and trying different recipes out. So here is the angel food cake recipe I know you will love it, my husband said this was the best one he had love the flavor in it.
I added the weight watchers plus points so those that are on weight watchers will know how many points.
This is the beautiful Amethyst
Best Angel Food Cake
Weight Watchers Plus Points 4
Serves 10 to 12
Sift both the cake flour and the granulated sugar before measuring to eliminate any lumps and ensure the lightest possible texture.
1 cup sifted cake flour (3 ounces)
1 1/2 cups sifted granulated sugar (10 1/2 ounces)
12 large egg whites (1 3/4 cups plus 2 tablespoons)
1 teaspoon cream of tartar
1/4 teaspoon table salt
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons lemon juice
1/2 teaspoon almond extract
Adjust an oven rack to the lower-middle position and heat oven to 325 degrees. Have ready an ungreased large tube pan (9-inch diameter, 16-cup capacity), preferably with a removable bottom. If the pan bottom is not removable, line it with parchment or wax paper.
In a small bowl, whisk the flour with 3/4 cup sugar. Place remaining 3/4 cup sugar in another small bowl next to the mixer.
In the bowl of a standing mixer, or with a handheld mixer, beat egg whites at low speed until just broken up and beginning to froth.
Here is my egg whites , you will notice the big bubbles so on the next photo will show you the froth
When it looks like this then add the tartar and salt.
Add cream of tartar and salt and beat at medium speed until whites form very soft, billowy mounds. With the mixer still at medium speed, beat in 3/4 cup sugar, 1 tablespoon at a time, until all sugar is added and whites are shiny and form soft peaks.
Here it is soft peaks on the beater
Here I have soft peaks in the bowl
Add vanilla, lemon juice, and almond extract and beat until just blended.
Place flour-sugar mixture in a sifter set over waxed paper. Sift flour-sugar mixture over egg whites about 3 tablespoons at a time, and gently fold it in, using a large rubber spatula.
Here I am sifting the flour mixture over the egg whites and folding in
Sift any flour-sugar mixture that falls onto the paper back into the bowl with the whites.
Gently scrape batter into pan, smooth the top, and give pan a couple of raps on the counter to release any large air bubbles.
Here it is in the pan all ready to go into the oven
Bake until the cake is golden brown and the top springs back when pressed firmly, 50 to 60 minutes.
If cake pan has prongs around the rim for elevating the cake, invert pan onto them. If not, invert pan over the neck of a bottle or funnel so that air can circulate all around it. Let the cake cool completely, 2 to 3 hours.
To unmold, run a knife around edges, being careful not to separate the golden crust from the cake. Slide cake out of pan and cut the same way around removable bottom to release, or peel off parchment or wax paper, if used.
Place the cake, bottom-side up, on a platter. Cut slices by sawing gently with a serrated knife. Serve the cake the day it is made.
Here it after it is cooled
Cal 150; Fat 0 g; Sat fat 0 g; Chol 0 mg; Carb 33 g; Protein 4 g; Fiber 0 g; Sodium 105 mg
So I hope that you will enjoy this and like I said let me know.
So have a wonderful day and lets keep it safe out there.