Angel Food Deluxe
Note: This deluxe version of the classic Betty Crocker angel food cake recipe uses powdered sugar along with granulated sugar. Cake flour is found in the baking aisle; Swans Down and Softasilk are popular brands.
• 1 c. cake flour
• 11/2 c. powdered sugar
• 12 egg whites
• 11/2 tsp. cream of tartar
• 1/4 tsp. salt
• 1 c. granulated sugar
• 11/2 tsp. vanilla
Heat oven to 375 degrees. Stir together flour and powdered sugar; place in a sifter and set aside. (If you don't have a sifter, whisk the ingredients until fluffy.)
In a large mixer bowl, beat the egg whites, cream of tartar and salt until foamy. Gradually add the granulated sugar, a few spoonfuls at a time, beating on high speed until the whites hold stiff peaks when you lift the beater. Mix in vanilla.
Sift or spoon about one-third of the flour-sugar mixture over the whites and gently fold in until the flour disappears. Repeat sifting and folding until all the dry ingredients are incorporated.
Scrape the batter into an ungreased tube pan. Gently cut through the batter with a knife to eliminate any air pockets.
Bake 35 to 40 minutes or until top springs back when touched lightly with a finger. Invert tube pan on a bottle or funnel and let hang until the cake is completely cool.
Remove cake by carefully cutting around sides and the inner tube. Invert over a serving plate and lift off the sides. Run the knife between the cake and pan bottom until it releases.
Frosting: For chocolate whipped cream frosting on the exterior of the cake, beat 2 cups heavy cream with enough sugar and unsweetened cocoa powder to please your palate. If you want an inside layer of frosting, you'll need to whip at least 1 more cup of heavy cream.
Nutrition information per serving:
Calories 183 Fat 0 g Sodium 655 mg
Carbohydrates 41 g Saturated fat 0 g Calcium 35 mg
Protein 5 g Cholesterol 0 mg Dietary fiber 3 g
Diabetic exchanges per serving: 1 vegetable, 2 bread/starch, 3 fat.