Angel Food Cake

A light, airy sponge type cake made with stiffly beaten egg whites but no yolks and no other fats. It is traditionally baked in tube pan.


1 ? cups sugar
? teaspoon salt
1 cup cake flour, sifted
12 egg whites (the closer to room temperature the better)
1/3 cup warm water
1 teaspoon orange extract or extract of your choice
1 ? teaspoon cream of tartar


Preheat oven to 350 degrees

In a food processor spin sugar about 2 minutes until superfine. Sift half the sugar with the salt and cake flour, setting the remaining sugar aside.

In a large bowl, use a balloon whisk to thoroughly combine the egg whites, water, extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly add the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour in to dust the top of the foam. Using a spatula, fold in the remaining flour mixture gently. Continue until all the flour mixture is incorporated.

Carefully spoon the mixture into an un-greased tube pan. Bake for 35 minutes. Check for doneness with a wooden skewer.  (When inserted half way between the inner and outer wall, the skewer should come out dry)

Cool upside down on a cooling rack for at least an hour before removing from pan.

Note: since eggs are easier to separate when they are fresh, use the freshest eggs you can get.

***Add fresh fruit such as blueberries, strawberries, and peaches, along with a dollop of cool whip for a low calorie, healthy and flavorful dessert.

Courtesy of Ginger Beebe

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