The Pioneer Woman Tasty Kitchen
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Angel Food Cake with Creamy Glaze

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Level: Intermediate

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Description

Homemade Angel Food Cake is far superior to any from a box or a bakery. Once you have made it, you’ll know that it is really not all that difficult and well worth the time to make a special treat.

Ingredients

  • FOR THE CAKE:
  • 1 cup Cake Flour
  • 1-½ cup Powdered Sugar
  • 1-½ cup Egg Whites (from About 12 Eggs)
  • 1-½ teaspoon Cream Of Tartar
  • ¼ teaspoons Salt
  • 1 cup Granulated Sugar
  • 1 teaspoon Vanilla
  • 1 teaspoon Almond Flavoring
  • FOR THE CREAMY GLAZE:
  • ⅓ cups Butter
  • 2 cups Powdered Sugar
  • 1 teaspoon Vanilla
  • 2 Tablespoons Up To 4 Tablespoons Of Hot Water

Preparation

Measure cake flour and powdered sugar into a sifter. Sift mixture onto a piece of plastic wrap and then pour it back into the sifter. (This step is optional, if you don’t have a sifter, just mix together.) Set aside.

Preheat oven to 375 F.

Place egg whites in mixing bowl and use a mixer to beat until frothy. Add cream of tartar and salt. Beat at high speed (using a wire whip attachment if you have one) until foamy and beginning to rise. Gradually add 1 cup granulated sugar (about 2 tablespoons at a time). Continue beating until the whites form stiff peaks. With a stand mixer, it is possible to over beat, so stop the mixer and check after 1-2 minutes. I usually touch the meringue with the tip of a finger. There may be a slight curl at the tip of the whites. If so, it’s not quite ready. Continue beating just until the tip is stiff.

Then stir in 1 teaspoon vanilla and 1 teaspoon almond extract. (If I don’t have almond extract, I just increase the amount of vanilla by the same amount.)

Sift about a third of the flour/sugar mixture over the meringue. Using a spatula, gently fold it in by stirring in a bottom-to-top motion just until the flour is incorporated. The idea is to be as gentle as possible in order not to deflate the meringue. Repeat two more times with the rest of the flour/sugar mixture. Gently spoon batter into a 10X4 inch tube pan.

Bake at 375 F for 30-35 minutes until lightly browned and cake springs up when touched. Remove from oven and immediately turn cake upside down. My cake pan has little stands, but if yours does not, invert it onto the top of a funnel or glass bottle until cool.

When cake has completely cooled, use a butter knife to go around the edges of the cake, separating it from the pan. Invert over a plate, give it a hearty shake and behold your beautiful cake! If desired, top your cake with a creamy glaze. Now you have a lovely cake to enjoy.

For glaze: Melt butter in the microwave. Then blend in sugar and vanilla. Slowly stir in water until glaze is pourable (you may use more or less than amount given).

Source: Recipes adapted from Betty Crocker’s Cookbook

2 Comments

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Laura Adams on 3.20.2017

Kayla, I just made a cake that called for 1 3/4 cups of egg whites, and it took 12 extra large eggs, so I’m guessing it would be about 9-10 extra large eggs. .

Profile photo of Kayla Stookey

Kayla Stookey on 12.17.2016

Can you possibly tell me how many eggs it took for 1.5 Cups of egg whites? Wasn’t sure if you could give an estimate

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