Food recipes
Angel Food Cake
Angel Food Cake Ingredients: egg, white, raw, fresh cream, whipped, cream topping, pressurized vanilla extract sugars, granulated syrups, corn, light wheat flour, white, cake, enriched cornstarch sugars, granulated Di...
Angel Food Cake
Ingredients:
egg, white, raw, fresh
cream, whipped, cream topping, pressurized
vanilla extract
sugars, granulated
syrups, corn, light
wheat flour, white, cake, enriched
cornstarch
sugars, granulated
Directions:
Note: For those not use to making angel food cakes *Don't* get any yoke in the whites, if you do throw out and start over.
I always separate the egg in a glass first.
Then if no yoke pour into measuring container.
Preheat oven to 350 degrees.
Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes.
Add cream of tartar and vanilla extract.
Beat at high speed with an electric mixer until soft peaks form.
Gradually add 1/4 cup SPLENDA Sugar Blend for Baking and light corn syrup.
Sift flour and cornstarch 2 times into another large mixing bowl.
Add 3/4 cup SPLENDA Sugar Blend for Baking to flour mixture, stirring until blended.
Sprinkle 1/4 of the flour mixture over the egg whites.
Fold gently.
Repeat procedure three times with the remaining flour mixture.
Pour batter into an ungreased 10-inch tube pan, spreading batter evenly in pan.
Cut through batter with a knife to remove air bubbles.
Bake on lowest rack in oven for 40 to 45 minutes, or until cake springs back when lightly touched.
Invert tube pan; cool cake in the pan for 30 to 40 minutes.
Loosen cake from sides of pan using a narrow metal spatula; remove cake from pan.
Ingredients:
egg, white, raw, fresh
cream, whipped, cream topping, pressurized
vanilla extract
sugars, granulated
syrups, corn, light
wheat flour, white, cake, enriched
cornstarch
sugars, granulated
Directions:
Note: For those not use to making angel food cakes *Don't* get any yoke in the whites, if you do throw out and start over.
I always separate the egg in a glass first.
Then if no yoke pour into measuring container.
Preheat oven to 350 degrees.
Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes.
Add cream of tartar and vanilla extract.
Beat at high speed with an electric mixer until soft peaks form.
Gradually add 1/4 cup SPLENDA Sugar Blend for Baking and light corn syrup.
Sift flour and cornstarch 2 times into another large mixing bowl.
Add 3/4 cup SPLENDA Sugar Blend for Baking to flour mixture, stirring until blended.
Sprinkle 1/4 of the flour mixture over the egg whites.
Fold gently.
Repeat procedure three times with the remaining flour mixture.
Pour batter into an ungreased 10-inch tube pan, spreading batter evenly in pan.
Cut through batter with a knife to remove air bubbles.
Bake on lowest rack in oven for 40 to 45 minutes, or until cake springs back when lightly touched.
Invert tube pan; cool cake in the pan for 30 to 40 minutes.
Loosen cake from sides of pan using a narrow metal spatula; remove cake from pan.