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Angel Food Cake (2) 


Angel Food Cake (2) 


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Angel Food Cake (2) 



Preparation
30 MIN
Cooking
50 MIN
Servings
10
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Ingredients

Preparation

  1. With the rack in the middle position, preheat the oven to 170 °C (325 °F).
  2. In a bowl, combine the flour, 180 ml (3/4 cup) of sugar, and salt.
  3. In a large clean bowl, with no trace of fat, beat the egg whites, water, and cream of tartar with an electric mixer until soft peaks form. Gradually add the remaining sugar, a spoonful at a time, beating until very firm peaks form. Stir in the vanilla.
  4. Sift the dry ingredients onto the meringue, gently incorporating them by folding with a spatula.
  5. Pour into a non-greased 25-cm (10-inch) angel food or Bundt pan. Bake for 45 to 50 minutes or until a toothpick inserted in the centre of the cake comes out clean.
  6. Immediately invert the pan, placing it on the neck of a bottle and let cool upside down for 3 hours. Run a thin knife blade between the edge of the pan and the cake. Unmould. 



Note

Egg whites
To bring the egg to room temperature, place the eggs (in their shell) for 5 minutes in a bowl of hot water.

Step 4
If there are lumps of flour, break them up by giving a good power boosts with the whisk. Do not worry: the batter is robust enough to withstand this maneuver.

Step 5
In the case of a regular pan (without removable bottom), line the bottom of the pan with parchment paper for easy removal. Another tip to check for doneness: the cake gives off a scrambled eggs smell when cooked.

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.