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Monday, April 11

Almond angel cake with sliced strawberries

Egg whites, room temperature
1 ½ cups
Sugar, powdered
1 ½ cups
Flour, all-purpose baking
1 cup
Cream of tartar
1 ½ teaspoons
Vanilla extract
3/4 teaspoon
Almond extract
3/4 teaspoon
1 cup
  1. Preheat oven to 350°F; position rack on lowest level in oven.
  2. Sift powdered sugar and flour together three times.
  3. In a large bowl, beat whites, cream of tartar, and extracts with a mixer until soft peaks form (tips curl).
  4. Gradually add sugar to egg mixture, beating until stiff peaks form (tips stand straight).
  5. Sift one-fourth of the flour mixture over the egg mixture; fold in gently.
  6. Repeat, folding in remaining flour mixture by fourths.
  7. Pour into an ungreased 10-inch tube pan.
  8. Bake for 40 to 45 minutes, or until the top springs back when lightly touched.
  9. Immediately invert cake, leaving it in the pan; cool thoroughly.
  10. Loosen sides of cake from pan, and remove.
  11. Serve with sliced strawberries, or other topping, if desired.

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