Courtesy Of: Charlotte J.
Important: For those not use to making angel food cakes - Do Not get any yoke in the whites. If you do, do not use them for this cake and start over. Always separate the egg in a glass first. Then if there is no yoke in the whites, you can continue to pour into measuring container
DO NOT GREASE PAN
Use a two piece angel-food cake pan
Heat oven to 375°
Sift the cake flour and 3/4 cup + 2 Tbsp sugar separately; set aside
Combine the extracts in a small bowl; set aside
Beat egg whites, cream of tartar and salt until it forms peaks
Add the other 3/4 cup of sugar slowly, then beat on high until stiff peaks form
If you have a mixing guard for your mixer bowl, now would be a good time to attach it
Beating on LOW, add flour mixture and extracts slowly
Make sure you fold in the sides and bottom of your mixing bowl
(You can fold in flour mixture by hand but this way is faster) Spoon into an angel food cake pan
Move a knife through batter to remove air pockets
Bake 30-35 minutes or until top springs back when touched lightly with finger
Invert pan onto a tin funnel to cool completely
To remove the cake from your pan run a knife around the rim of the cake pan just to get the 'crust' away from the pan, then firmly spank the sides of your pan
You could use a knife but this sometime tears the sides of the cake
Invert onto your serve plate then take the knife to the now top which was the bottom of your pan and gently cut cake away from the pan insert. No need to cut around the center tube as you just give the cake a gently but firm tap or downward shake on to the plate. Or you can pick up plate while holding onto the pan insert with your thumbs and firmly strike the bottom of the plate onto a folded towel. (Just give it a slam down on the towel/table)
Ingredients
Directions
Important: For those not use to making angel food cakes - Do Not get any yoke in the whites. If you do, do not use them for this cake and start over. Always separate the egg in a glass first. Then if there is no yoke in the whites, you can continue to pour into measuring container
DO NOT GREASE PAN
Use a two piece angel-food cake pan
Heat oven to 375°
Sift the cake flour and 3/4 cup + 2 Tbsp sugar separately; set aside
Combine the extracts in a small bowl; set aside
Beat egg whites, cream of tartar and salt until it forms peaks
Add the other 3/4 cup of sugar slowly, then beat on high until stiff peaks form
If you have a mixing guard for your mixer bowl, now would be a good time to attach it
Beating on LOW, add flour mixture and extracts slowly
Make sure you fold in the sides and bottom of your mixing bowl
(You can fold in flour mixture by hand but this way is faster) Spoon into an angel food cake pan
Move a knife through batter to remove air pockets
Bake 30-35 minutes or until top springs back when touched lightly with finger
Invert pan onto a tin funnel to cool completely
To remove the cake from your pan run a knife around the rim of the cake pan just to get the 'crust' away from the pan, then firmly spank the sides of your pan
You could use a knife but this sometime tears the sides of the cake
Invert onto your serve plate then take the knife to the now top which was the bottom of your pan and gently cut cake away from the pan insert. No need to cut around the center tube as you just give the cake a gently but firm tap or downward shake on to the plate. Or you can pick up plate while holding onto the pan insert with your thumbs and firmly strike the bottom of the plate onto a folded towel. (Just give it a slam down on the towel/table)