Angel Food Cake

Angel Food Cake could be just the dairy free recipe you've been looking for. One portion of this dish contains approximately 5g of protein, 0g of fat, and a total of 172 calories. For 37 cents per serving, you get a side dish that serves 12. If you have sea salt, cream of tartar, egg whites, and a few other ingredients on hand, you can make it. A couple people made this recipe, and 94 would say it hit the spot. It is brought to you by Serena Bakes Simple from Scratch. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 18%, this dish is not so super. Angel Food Cake, Angel Food Cake, and Angel Food Cake are very similar to this recipe.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees. In a blender or food processor add granulated sugar and powdered sugar. Process until sugar is fine and well blended. Set 1/3 cup sugar aside to be mixed with flour. In mixer fitted with a whisk attachment add egg whites, cream of tartar and sea salt. Mix on high speed until medium peaks form. Add vanilla and turn mixer to medium. Slowly add sugar/ powdered sugar mixture to the egg whites while beating on medium. Beat until egg whites become thick and glossy stiff peaks form. In blender or food processor add cake flour and remaining 1/3 cup of sugar. Pulse until blended. Fold in 1/3 of the flour mixture at a time until almost blended. Repeat with another 1/3 of the flour mixture. For the last 1/3 of flour mixture fold until fully incorporated and flour is no longer visible. Place batter into an ungreased 10 inch tube pan. Smooth top to the edge. Bake for 35-40 minutes on the middle rack of the oven until a tooth pick inserted in the center of cake comes out clean. Remove to a cooling rack and invert until cool. Once cool remove from the pan and enjoy!

 

Step by step:

1. Preheat oven to 350 degrees.

2. In a blender or food processor add granulated sugar and powdered sugar. Process until sugar is fine and well blended. Set 1/3 cup sugar aside to be mixed with flour.

3. In mixer fitted with a whisk attachment add egg whites, cream of tartar and sea salt.

4. Mix on high speed until medium peaks form.

5. Add vanilla and turn mixer to medium. Slowly add sugar/ powdered sugar mixture to the egg whites while beating on medium. Beat until egg whites become thick and glossy stiff peaks form.

6. In blender or food processor add cake flour and remaining 1/3 cup of sugar. Pulse until blended.

7. Fold in 1/3 of the flour mixture at a time until almost blended. Repeat with another 1/3 of the flour mixture. For the last 1/3 of flour mixture fold until fully incorporated and flour is no longer visible.

8. Place batter into an ungreased 10 inch tube pan. Smooth top to the edge.

9. Bake for 35-40 minutes on the middle rack of the oven until a tooth pick inserted in the center of cake comes out clean.

10. Remove to a cooling rack and invert until cool.

11. Once cool remove from the pan and enjoy!

Nutrition Information:

covered percent of daily need

 

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