CLASSIC ANGEL FOOD CAKE

CLASSIC ANGEL FOOD CAKE
Jammer dis in Engels maar my vriendin, Alett van Zyl het hierdie koek gebak vir moedersdag en ek moes opsluit die resep kry om met almal hier te deel.
1 cup sifted confectioners’ sugar
1 cup sifted all-purpose flour
¼ teaspoon salt
12 large egg whites
1 ½ teaspoons cream of tartar
1 cup granulated sugar
1 ½ teaspoons pure vanilla extract
1 ½ teaspoons fresh lemon juice (optional)
½ teaspoon pure almond extract (optional)
Preheat the oven to 350ºF.
Sift the flour and confectioners’ sugar before measuring. Then sift them both together again with the salt.
Using the whisk attachment on a stand mixer, beat the eggs and cream of tartar together on medium speed until foamy. Increase the speed to medium-high and add the vanilla and lemon juice and almond extract if desired. Gradually add the granulated sugar and beat until stiff peaks form, meaning that when a beater is lifted from the mixture, the peak stands straight up without curling over.
Sift a ¼ cup of the flour mixture over the whipped egg whites and gently fold in. Repeat with the remaining flour mixture ¼ cup at a time.
Pour the mixture into an angel food cake pan, and gently tap the pan on the counter several times to release any large air bubbles.
Bake the cake on the lowest rack of the preheated oven for approximately 40 – 45 minutes. Immediately turn the cake over to cool after removing it from the oven and cool thoroughly before serving.
Serves 12
Posted: Wilma Josey Venter
Photo: Alett van Zyl