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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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An angel food cake recipe, modified for those who don't have special baking equipment or ingredients. Ingredients:
8 egg whites |
1/4 tsp salt |
1 tsp cream of tartar |
1 tsp vanilla extract |
1 tsp almond extract |
1 1/4 cups sugar |
1 cup flour |
Directions:
1. Beat the egg whites until foamy. Save the yolks for a custard later if you like.
2. Add the salt and cream of tartar to the egg whites, and continue beating until soft peaks form.
3. Add the vanilla and almond extracts, and beat until thoroughly mixed.
4. Add the sugar slowly, beating until stiff peaks form.
5. Sift all the flour over the egg whites. If you don't have a flour sifter, just use a spaghetti strainer. It helps to just sift a little at a time, as opposed to dumping all the flour into the sifter and trying to do it all at once.
6. (At this time, preheat the oven anywhere between 325 F and 350 F, depending on your oven.)
7. Gently fold the flour into the egg whites. It's fine if you can see some dots of flour. Don't overmix.
8. If you have an angel food cake pan, or a springform pan, use that. If not, simply find a deep round cake pan and a small bowl - invert the bowl in the center of the pan.
9. If you have parchment paper, line the bottom of your pan with that - it makes cleanup easier.
10. Whatever you do - DON'T GREASE THE PAN. In fact, make sure there is no leftover grease on the pan.
11. Bake for about an hour - a toothpick should come out clean.
12. Invert the pan and let rest for an hour inside the pan, then for 30 minutes outside the pan.
13. Enjoy!
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