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Angel Food Cake

  • yield: Makes one 10-inch cake

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Ingredients

  • 1 1/2 cups sifted cake flour (not self-rising)
  • 12 large egg whites
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cream of tartar
  • 1 3/4 cups sifted granulated sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • Macerated strawberries, for serving

Directions

  1. Step 1

    Preheat oven to 275 degrees with rack in center. Sift flour four times. In the bowl of an electric mixer fitted with the whisk attachment, or with a flat wire whisk, beat egg whites and salt until foamy. Add cream of tartar, and continue beating until soft peaks form.

  2. Step 2

    With machine running, add sugar in a slow, steady stream, beating until fully incorporated and stiff glossy peaks form. Add vanilla and almond extracts, and beat to combine.

  3. Step 3

    Remove from mixer. Gradually add flour, gently but thoroughly folding it into egg-white mixture until fully combined. Pour into an ungreased angel-food-cake pan. Cut through batter with a knife to remove air bubbles. Bake 30 minutes. Increase temperature to 325 degrees. Bake 30 minutes more. Cool, inverted, 1 hour before removing pan. Serve with macerated berries.

Source
Martha Stewart Living, July/August

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Reviews (3)

  • 18 Sep, 2008

    You can always make a flan with the leftover yolks. There is a Filipino dessert called Leche Flan that is awesome. The recipies I've found uses 10 yolks...a bit rich, but worth trying. I don't think I've seen this recipe here, but you can google it.

  • 5 May, 2008

    It would be nice to have a link to a few recipes where the 12 leftover egg yolks could be used

  • 8 Feb, 2008

    Excellent and Delicious