Is there a easy simple recipe for angel food cake please?

Angel food cake is made from whipped egg whites, and there are no easy and simple recipes involving whipped egg whites. They require careful attention to temperature, and scrupulous cleaniless is imperative.





This is as simple as any recipe, though, and unlike the plastic foam they sell at the supermarket, this one is *moist*.





* 1 1/4 cups cake flour


* 1 3/4 cups white sugar


* 1/4 teaspoon salt


* 1 1/2 cups egg whites


* 1 teaspoon cream of tartar


* 1/2 teaspoon vanilla extract


* 1/2 teaspoon almond extract





1. Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.


2. Sift together flour, sugar, and salt. Repeat five times.


3. Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.


4. Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.


5. Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.Is there a easy simple recipe for angel food cake please?
Read the back of the cake box.Is there a easy simple recipe for angel food cake please?
angel food cake











INGREDIENTS:


1 1/3 cups egg whites (takes approximately 10 large eggs)


1 1/3 teaspoons cream of tartar


1/4 teaspoon salt


1 1/2 cups granulated sugar, put through sifter twice


1 teaspoon vanilla


1 cup cake flour, sifted before measuring


PREPARATION:


Beat egg whites; add cream of tartar and salt when eggs are frothy. Continue beating until egg whites stand in peaks. Gradually beat in 1 cup of granulated sugar. Fold in vanilla. Sift the sifted and measured flour three more times; mix with remaining 1/2 cup of sugar.











Fold flour mixture gently into batter until well incorporated.


Pour angel food cake batter into an ungreased 10-inch tube pan. Bake at 325掳 for 55 to 65 minutes. Remove from oven and invert pan (turn upside down, cake and all) until angel food cake is entirely cooled.





Makes one 10-inch Angel Food Cake.
1 (15-ounce) can mandarin oranges in light syrup


1 (16-ounce) box angel food cake mix


1 teaspoon orange extract


1 tablespoon orange zest


1 (8-ounce) container whipped topping





Preheat the oven to 350 degrees F. Move a rack to the bottom position.


Drain the mandarin oranges and reserve the liquid. Measure the reserved liquid and add enough water to equal 1 1/4 cups. Measure out 1 cup mandarin oranges, reserving the remaining oranges for garnish.





In a large mixing bowl, combine angel food cake mix, mandarin water, orange extract and orange zest. With an electric mixer, beat on low speed for 30 seconds. Scrape down sides of bowl and beat on medium for 1 minute. Pour into angel food tube pan. Carefully place 1 cup of orange segments around top of cake batter. Bake for 35 to 45 minutes, or until top of cake is cracked, dark golden brown, and not sticky.





Remove cake from oven and invert onto glass bottle to cool.





Frost cake with whipped topping and garnish with reserved orange segments.
Angel Food Cake


Recipe courtesy Alton Brown











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 350 degrees F.


In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt 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.


Cook's Note: Since they're easier to separate use the freshest eggs you can get.
The easiest I can think of is to go to the store and buy one! Happy Shopping!
I get all my recipes from www.cooks.com


Try it you may like it :-)