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High-Altitude Angel Food Cake

High-Altitude Angel Food Cake

Cost $4.5, save $10

Source: Recommended by CookPal

  • 28 Min
  • 8 Servings
  • $4.5

INGREDIENTS

  • Dry Ingredients

    • 1 ⅓ cups sifted cake flour
    • 🧂 1 ⅛ cups white sugar

  • Wet Ingredients

    • 🥚 1 ½ cups egg whites
    • 1 ¼ teaspoons cream of tartar
    • 🧂 ¾ teaspoon salt
    • 1 teaspoon vanilla extract
    • ½ teaspoon lemon extract

STEPS

1

Preheat the oven to 330 degrees F (165 degrees C).

2

In a large glass or metal bowl, whip egg whites with cream of tartar and salt until soft peaks form. Gradually sprinkle in the sugar while continuing to whip to medium peaks. Stir in the vanilla and lemon extracts. Use a rubber spatula to fold in flour a fourth at a time. Spoon into a clean and dry 9 inch tube pan.

3

Bake for 25 minutes in the preheated oven, then increase the temperature to 375 degrees F (190 degrees C). Continue baking for another 3 minutes, or until the cake begins to shrink down a bit. Invert pan over a wire rack to cool.

4

When cool, run a thin spatula or knife around the outer edge, and tap out firmly.

NUTRIENTS

Per 1 serving

🔥

221

Calories

  • 7
    Protein
  • 47
    Carbs
  • 0
    Fats

💡 Ensure all mixing bowls, pans, and utensils are free of grease to achieve perfect whipped peaks.Do not overwhip the egg whites for high-altitude baking, as soft peaks offer better stability for the cake structure.Allow the inverted cake to completely cool to maintain its airy texture before removing from the pan.