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Ingredients
- 1 c. cake flour
- 1/2 c. granulated sugar
- 1/2 tsp salt
- 1 x to 1 1/2 c. room-temperature egg whites (10 to 12 Large eggs)
- 1 tsp cream of tartar
- 1 Tbsp. water
- 1/2 tsp vanilla
- 2 tsp fresh lemon juice
- 1 c. granulated sugar, plus a little more for sprinkling
Directions
- Sift together cake flour, 1/2 c. sugar and salt. Set aside.
- Beat egg whites with cream of tartar till foamy. Continue beating as you add in 1 Tbsp. water, vanilla and lemon juice. Gradually add in 1 c. sugar and beat till whites hold soft peaks. Sift flour mix over and mix in gently.
- Spoon into an ungreased 10 inch tube pan and sprinkle a little sugar on top.
- Bake in a preheated 325-degree oven for 45 min or possibly till done. (When a toothpick comes out clean and the top is springy to the touch, it's ready).
- Invert pan over the neck of a bottle till cake is cold; then unmold onto a serving plate.
- The best way to cut an angel food cake is by using two forks and pulling in two directions. The slices are not as neat as with a knife, but a knife tends to flatten this airy cake. If you use a knife, make sure it is very sharp.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 470g | |
| Calories 1673 | |
| Calories from Fat 10 | 1% |
| Total Fat 1.18g | 1% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1168mg | 49% |
| Potassium 661mg | 19% |
| Total Carbs 409.83g | 109% |
| Dietary Fiber 2.4g | 8% |
| Sugars 300.66g | 200% |
| Protein 11.27g | 18% |
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