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Angel Food Cake

    1 3/4 cups sugar
    1/4 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 1/2 teaspoons cream of tartar

  Preheat oven to 350F. In a food processor spin sugar about 2 minutes
 until it is superfine. Sift half of the sugar with the salt and the
 cake flour, setting the remaining sugar aside.

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

  Carefully spoon mixture into an ungreased tube pan. Bake for 35
 minutes before checking for doneness with a wooden skewer. (When
 inserted halfway between the inner and outer wall, the skewer should
 come out dry). Cool upside down on cooling rack for at least an hour
 before removing from pan.