Friday,15 December, 2017
Current issue | Issue 1147, 9 - 15 May 2013
Friday,15 December, 2017
Issue 1147, 9 - 15 May 2013

Ahram Weekly

Sufra Dayma: Angel food cake

 

One cake 12 servings

Ingredients:

1 cup all-purpose flour (sifted)

1 1/2 cups icing sugar (sifted)

1 1/2 cups egg whites (12 large)

1 1/2 tsp cream of tartar

1/2 tsp salt

1 tsp vanilla extract

 

Method:

Sift flour, sugar and salt together four times and leave aside.  In a very large glass bowl, allow egg whites to stand in room temperature for 30 minutes at least. Beat egg whites until soft peaks form. Add cream of tartar and vanilla. Continue beating until stiff peaks form. Re-sift one fourth of flour mixture over the egg whites, folding it in gently with a spatula. Repeat with remaining three quarters by folding in one quarter, gently, each time. Pour into an ungreased 10-inch round pan. To remove any bubbles formed in batter, gently cut through with edge of spatula or a knife.  Place cake on lowest rack of a cold oven, then heat at 170 degrees and bake for one hour, or until top springs to the touch.  Remove cake from oven and invert pan.  Allow to completely cool in inverted pan.  Loosen sides if necessary, then remove from pan and serve.

 

N.B.: 1) You can use white vinegar if cream of tartar is not available.

2) This is an extremely delicate cake that should not, when removed from  oven, be exposed to any air current or sudden change of temperature, until cooled off completely.

 

One cake 12 servings

Ingredients:

1 cup all-purpose flour (sifted)

1 1/2 cups icing sugar (sifted)

1 1/2 cups egg whites (12 large)

1 1/2 tsp cream of tartar

1/2 tsp salt

1 tsp vanilla extract

 

Method:

Sift flour, sugar and salt together four times and leave aside.  In a very large glass bowl, allow egg whites to stand in room temperature for 30 minutes at least. Beat egg whites until soft peaks form. Add cream of tartar and vanilla. Continue beating until stiff peaks form. Re-sift one fourth of flour mixture over the egg whites, folding it in gently with a spatula. Repeat with remaining three quarters by folding in one quarter, gently, each time. Pour into an ungreased 10-inch round pan. To remove any bubbles formed in batter, gently cut through with edge of spatula or a knife.  Place cake on lowest rack of a cold oven, then heat at 170 degrees and bake for one hour, or until top springs to the touch.  Remove cake from oven and invert pan.  Allow to completely cool in inverted pan.  Loosen sides if necessary, then remove from pan and serve.

 

N.B.: 1) You can use white vinegar if cream of tartar is not available.

2) This is an extremely delicate cake that should not, when removed from  oven, be exposed to any air current or sudden change of temperature, until cooled off completely.

 

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