Angel Food Cake
Lighten up traditional birthday fare with this delicious angel food cake. Toasted coconut, sour cream and orange slices make for a fresh and elegant garnish –– you won't even miss the frosting.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| toasted coconut flakes, for garnish | |
| 1 | orange, cut into segments, for garnish |
| 3/4 cup | sugar |
| 1/2 cup | all-purpose flour |
| 7 | large egg whites |
| 2 teaspoons | vanilla extract |
| 3/4 teaspoon | cream of tartar |
| 1/4 teaspoon | table salt |
| sour cream, for garnish | |
Directions:
Preheat the oven to 325 degrees F. Mix half the sugar with the flour in a spice grinder or mini food processor for 5 seconds. Remove to a small bowl and set aside.
Beat the egg whites with the vanilla, cream of tartar and salt in a large bowl, using a mixer on medium, until foamy. Add the remaining sugar (not with the flour) slowly. Beat just until soft, moist peaks form. Add the flour mixture, half at a time, folding in with a rubber spatula until incorporated. Pour the batter into the ungreased loaf pan. Bake 35 to 40 minutes.
Invert the loaf onto 2 cans so that the handles of the pan rest on the tops of the cans, allowing ventilation. After 45 minutes to 1 hour, remove the cake by sliding the knife around the edges. Cool completely and slice with a serrated knife.
Source: foodnetwork.com
