SUBMITTED BY Rick Thompson
Angel Food from Aida Goodwin
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.
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.
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