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Angel Food Cake


Using Egg Beaters® Egg Whites makes this cake so simple to make!


1 cup flour
1 1/2 cups sugar, divided
1 1/2 cups cold Egg Beaters® Egg Whites
1 tablespoon water
1 teaspoon cream of tartar
1 teaspoon vanilla

Preheat oven to 350°.
Sift flour and 3/4 cup sugar together 3 times.
Beat egg whites, water, cream of tartar, and vanilla on low speed 1 minute.
Increase speed to medium and beat until mixture increases in volume 5 times (about 1 1/2 to 3 minutes).
Beat in gradually on medium speed, about 1 tablespoon at a time, 3/4 cup of sugar. This should take two to three minutes. Beat until soft peaks form. Mixture should be pourable.
Sift about 1/8 of flour mixture evenly over the surface of the batter. Gently fold into the batter. Repeat until all of the flour mixture is incorporated, being careful to not over mix.
Pour the batter into a 10-inch ungreased tube pan with removable bottom. Tilt pan to level the top.
Bake in center of oven at 350° for 35 to 40 minutes or until cake is nicely colored and springs back when gently touched.
Invert cake immediately until completely cool.
When cool, run a sharp knife around the sides of the pan and remove outside pan. Run knife around the bottom of the pan to remove the bottom.