CELEBRATION ANGEL FOOD CAKE
This cake is different in that it has red, white and blue sprinkles which makes it perfect for 4th of July! Change the color of the sprinkles and you can use this for any celebration! And now a little history: Angel food cake is also called ice cream cake (a Pennsylvania Dutch wedding cake). It is felt that the abundance of cake molds in southeastern Pennsylvania, one of the major producer of cake molds, indicates that the angel food cake originated there in the early 1800s. Some historians think that the first angel food cakes were probably baked by African-American slaves from the South because making this cake required a strong beating arm and lots of labor to whip the air into the whites. Angel food cakes are also a traditional African-American favorite for post-funeral feasting.
Provided by Sharon123
Categories Dessert
Time 1h5m
Yield 1 cake
Number Of Ingredients 8
Steps:
- Sift flour with 3/4 cups sugar 4 times; set aside.
- With a hand-held electric mixer at high speed, beat egg whites with salt and cream of tartar until soft peaks are formed. Gradually beat in remaining 1 cup sugar, about 1/4 cup at a time.
- Beat well after each addition; continue to beat until stiff peaks form when beaters are raised out of mixture.
- With a rubber spatula, gently fold almond extract and vanilla into the beaten egg whites.
- Sprinkle about a quarter of the flour mixture evenly over the egg whites; fold in gently with a spatula, about 15 strokes. Repeat until all of the flour mixture and fold in the sprinkles with about 10 to 12 more strokes.
- Preheat oven to 375°F
- Gently spoon batter into an ungreased 10-inch tube pan. Cut through batter in pan with a narrow spatula or knife. With rubber spatula, spread batter to smooth the top and make sure batter is spread to touch the sides of the pan.
- Bake on a lower oven rack for 35 to 40 minutes, or until cake springs back when lightly touched with fingertip. Invert pan to cool completely, about 2 hours. Use a narrow spatula or knife to gently loosen cake from sides and center of the tube pan. Gently, grasping the center tube, lift cake out of pan. Use a narrow spatula or knife to loosen the cake from the bottom. Remove the cake from tube section and frost with a fluffy white frosting or serve with sweetened strawberries or other fruit.
Nutrition Facts : Calories 2222.3, Fat 2.2, SaturatedFat 0.2, Sodium 1878.4, Carbohydrate 490.1, Fiber 2.9, Sugar 353.5, Protein 60.4
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Dextar Kelly
[email protected]This cake is a keeper!
Angela McKenzie
[email protected]I'm so glad I found this recipe!
Joel Ramos
[email protected]This cake is so good, I could eat it every day.
Mick Sunal
[email protected]I can't wait to make this cake again!
Joe Martinez (mage)
[email protected]This cake is perfect for any occasion.
Dj Aza
[email protected]I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make angel food cake.
Jgv Hcvkvj
[email protected]This is the best angel food cake recipe I've ever tried.
Dayana Andrade
[email protected]I'm not much of a baker, but this recipe was so easy to follow, I couldn't mess it up!
Hasan Roy
[email protected]I made this cake for my daughter's birthday party, and it was a huge success! All the kids loved it.
Kamalkimi
[email protected]The lemon glaze is the perfect complement to the sweetness of the cake.
Cletus Rooplal
[email protected]This cake is so light and airy, it's like eating a cloud.
Krishal Pariyar
[email protected]I love how easy this recipe is to follow. Even a novice baker can make this cake.
Adil HussainJan1
[email protected]This is my go-to recipe for angel food cake. It's always fluffy and delicious.
Bithi Akter Shanta
[email protected]I've made this cake several times now, and it always turns out perfect. It's so easy to make, and it's always a crowd-pleaser.
jodi declue
[email protected]This angel food cake was a hit at my party! It was so light and fluffy, and the lemon glaze added a perfect touch of sweetness.