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Angel Food Cake
Yield: 4 (10-inch) tube cakes/48 servings
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| Ingredients |
Lb. |
Oz. |
Method |
| Frozen (thawed) or refrigerated liquid egg white or reconstituted dried egg white* |
3
|
8
|
Using 3-speed mixer at third speed, mix for 1 minute. |
| Cream of tartar |
- |
.6
|
- |
| Sugar |
1
|
5
|
Mix at second speed for 3-4 minutes while gradually adding sugar until soft peaks form. |
| Vanilla |
- |
3 |
Blend in. |
| Almond extract |
- |
.25 |
- |
| Cake flour |
1 |
1 |
Sift together. Mix in at first speed, 2 cups at a time, just until blended. |
| Sugar |
1 |
5 |
- |
| Salt |
- |
.25 |
- |
| Total approximate weight |
7 lb. |
7 oz. |
|
*7 oz. dried egg white mixed with 49 oz. water
Instructions
Divide and portion approximately 1 lb. 14 oz. batter into 4 ungreased tube pans. Bake at 375°F for 30-40 minutes, until tops are golden brown and spring back when touched. Invert and cool completely before slicing.
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